How green is your pub?

As that great eco-warrior Kermit the Frog was wont to point out, it¹s not easy being green. But just how hard is it? Commercial refrigeration specialist Gram has set out to quantify the efforts of the foodservice industry to adopt greener practices.

The Gram Green Paper 2008 was compiled through telephone interviews with more than 700 foodservice businesses, including 109 pubs, as well as others from both the cost and profit sectors.

This was the first survey of its kind to look specifically at green issues across the foodservice sector, and Gram hopes to repeat the exercise periodically to gauge progress. With government legislation likely to put an increasing burden on businesses to meet ever-stricter environmental targets, the survey raised a number of questions about the industry¹s readiness to cope.

On the face of it, the findings seem to suggest pubs are at the head of the pack when it comes to meeting their responsibilities to the environment. In all, 78 per cent of pubs said their business was green, the highest of any of the seven sectors surveyed. At the bottom end was the healthcare sector, where 63 per cent of businesses said they were green.

However, this finding may actually point to a combination of cynicism and complacency on the part of the pub trade, believes Gram. In all, 109 pubs were interviewed, broken down between independents, those which were part of a group, and fully branded chain pubs.

Among independent pubs, almost every pub which identified itself as a 'green' business was able to cite only recycling as a practical example of action it had taken. Just one independent also mentioned using low-energy equipment.

The managed pub sector could not offer much more diversity. Again, recycling of glass and cardboard was the only practical example offered by almost all the pubs. Just two mentioned cooking oil recycling or refining, and one identified buying organic produce as a green policy.

Pubs were also the least likely of the sectors surveyed to see the benefits of other green initiatives suggested by the pollsters. These included buying low-energy equipment, choosing greener utilities or working with suppliers to consolidate deliveries into fewer 'drops'. For example, workplace restaurants were more than twice as positive as pubs over the benefits of consolidated drips ­ seen as a solution by 48 per cent of workplaces compared to just 22 per cent of pubs.

More than 55 per cent of respondents felt there were barriers to taking more green initiatives, with cost being the most common concern.

Other barriers included problems with council waste collections due to location and service availability, as well as the age of catering equipment being used.

Many businesses recognised that older equipment was likely to be less energy efficient, but it can be difficult to persuade those who sign the cheques that the long-term benefits ­ potentially including tax breaks (see box) ­ can outweigh the upfront investment costs.

While head-office policies were seen as presenting a barrier to green initiatives in sectors such as healthcare and workplaces, profit sector operators such as pubs and restaurants did not see being part of a large group as an obstacle.

While all businesses were noticeably dubious about being able to pass on the cost of green initiatives to customers in the form of raised prices, pubs were the most confident. Even so, just 41 per cent of pubs said this would be an option, with independent outlets marginally more likely to believe they would be able to pass on the costs.

Being green is more than just recycling

Green and environmental issues are dominated by recycling ­ it is seen as easy to do and not too expensive or time consuming.

Many of the sample may see recycling as all they need to do to be 'green'. There is an opportunity to raise the bar and dispel any perception that the 'job is done'.

Almost half the sample said they could afford to be greener ­ they need to be given the direction to deliver on this.

Going Green

CESA, the Catering Equipment Suppliers Association, looks at the issues facing pubs.

Europe and the UK are tasked with reducing energy consumption by 20 per cent by 2020. Pub caterers will need to play their part ­ governments are looking to legislate to achieve the savings required.

The Energy Using Products Directive means that manufacturers may have to take into account the whole-life effect of their equipment, including use of energy and consumables. So suppliers in all areas, from ovens to fridges to dishwashers, are developing more efficient equipment.

In fact, when you buy new equipment, it makes financial sense to think energy efficiency. You may pay a premium initially, but this will be more than offset by the lower running costs.

What¹s more, significant financial benefits are available for purchasers of energy efficient equipment ­ including interest-free loans from the Carbon Trust. The Energy Technology List on the Carbon Trust website includes the most energy-efficient catering refrigeration equipment, which publicans can buy with additional financial and tax benefits.

Hopefully other types of catering equipment will be included in the list soon ­ but meanwhile pub caterers should consult with the dealers and manufacturers to find the best equipment to deliver lifetime energy savings.

CESA represents more than 130 companies who supply and know about all types of commercial catering equipment ­ from utensils to full kitchen schemes.

Service and maintenance companies in the CESA accredited service provider scheme will display the special CESA service scheme logo. Buying equipment and services from a CESA member gives you the security of working with people who will ensure you get professional advice and service. For more information visit www.cesa.org.uk

The Energy Technology List

Managed by the Carbon Trust, the Energy Technology List (ETL) lists appliances that have been deemed environmentally sound. Businesses purchasing appliances that are listed can benefit not only from the reduced energy consumption costs, but also from tax breaks.

The Enhanced Capital Allowance (ECA) scheme enables businesses to claim 100 per cent first year capital allowances on the cost of qualifying equipment.

However, the survey showed that two-thirds of businesses were unaware of the tax breaks on offer. Pubs were the least well informed, with just 14 per cent claiming to know.

Glenn Roberts, managing director of Gram UK, says: "The ETL provides operators with the information needed to make an informed decision when purchasing low-energy-consuming equipment. It offers manufacturers the drive to constantly push forward new energy efficient technologies.

"It¹s no longer simply a case of recycling waste or switching off lights that are not being used. Businesses need to consider implementing long-term strategies such as low-energy-consuming equipment."

To download the full Gram Green Paper 2008, click on the link accompanying this article.