Green is the new black

This month JD Wetherspoon (JDW) opens its flagship green pub, the Kettleby Cross, in Melton Mowbray, Leicestershire.

The aim is to use 50% less energy than a similar-sized JDW pub. The company is also recycling cooking oil into bio-diesel, making deliveries to its Scottish pubs by train, working with its food suppliers to reduce packaging and aiming to make its distribution centre carbon neutral in 12 months.

JDW boss John Hutson said: "We want to take a lead in the pub world and think this will make us more attractive to customers, vis à vis our peer group."

Innovative pub operator Peach operates a scheme to grow its own forest in Africa to help cancel out CO2 emissions created by its daily food deliveries.

Foodservice suppliers such as 3663 and Brakes are also recognising the benefits of making their businesses more sustainable - both are taking positive steps to reduce the carbon footprint of their operations.

In gastropubs, a trend is emerging for owners to shy away from New World wines in order to reduce the wine miles of their drinks lists and complement their local food-sourcing policies.

But these aren't just nice things to do. Being greener makes good business sense. While every host won't install wind turbines to power their premises overnight, everyone can take positive steps to make their pub more environmentally friendly - whether that means more recycling, reducing food miles, or becoming more energy efficient. If you are already taking positive steps to be greener, make sure you advertise the progress you are making to your customers.

Service stars

Don't miss your opportunity to enter the Food Pub Manager of the Year award in the PubChef Food Excellence Awards. Call 01293 610238 or email sue.selby@william-reed.co.uk for an entry form.

See you next month,

Jo Bruce, PubChef editor

Leave a message: 01293 610487 or email jo.bruce@william-reed.co.uk

Lucy Britner: 01293 610365 or email lucy.britner@william-reed.co.uk