Environmental Issues for Food Businesses

9th November 2006, Court Garden, Marlow

Seminar Summary Environmental issues are hot topics for all organisations, including food businesses. At the Environmental Seminar in Marlow, arranged by In House and CEAC, on 9th November, delegates were given a wide range of information about environmental issues which may impact on their business. From reducing fats, oils and grease, to introducing a recycling system, there are many things you can do to improve your environmental impact, and reduce your own costs.

Jane Bickerstaffe, INCPEN, advises delegates about responsible packaging	Keith James, WRAP , informs delegates about the recycling options available to food businesses.

Speakers came from a wide range of organisations, including:

• Water Research Council – Fats, oils and grease
• Centre for Environmental Studies in the Hospitality Industry - sustainability
• F3 – sustainable supply chains
• WRAP – recycling options for caterers
• Holroyd Howe – reducing vending cups
• Industry Council for Packaging and the Environment – responsible packaging
• Biffa – setting up a recycling system

For information about the topics covered, please contact us and we can forward you a copy of the presentation which interests you most.

Several speakers talked about the importance of training your staff – not only can this reduce your negative environmental impact, but they are also ‘ambassadors’ for your organisation, and can communicate your activities to your customers. The CIEH Environmental Awareness course is a day-long course which can help you to raise awareness and educate your staff in these areas.

Please contact us if you would like to arrange training for your staff.