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  • John Campbell, Proprietor & Chef of The Woodspeen talks about the importance of Sustainability

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  • In this video, leading industry leaders consider the real cost of investment, what to do when budget isn't available.

    Elior's Food Development Director, Peter Joyner, comments on how contract caterers are taking more responsibility for the equipment being used, Meanwhile, Steve Munkley, Executive Head Chef at the Royal Garden Hotel, strongly believes that education is key for establishments, Chef Simon Rogan agrees that the ethos of the company is important. Mark Linehan, Managing Director of the Sustainable Restaurant Association, also raises the point that all businesses need to have a plan.

  • Neel Radia, National Chair of the National Association of Care Catering (NACC), refers to the small immediate changes that can make a bigger impact at a later date

    Steve Munkley, Executive Head Chef at the Royal Garden Hotel, provides insight into working with suppliers to achieve green goals. Peter Joyner, Food Development Director at Elior, believes that there is still more to be done though with regards to energy efficiency and training people, and Chef Simon Rogan tells us that, at the end of the day, it's important that operators make the time to be greener.


As such a fragmented market, it is important that The Green Paper not only looks at the attitudes and behaviours of the UK foodservice as a whole, but also searches further into individual channels to fully understand the different pressures in each.

The Green Paper analyses eight specific channels: Pubs; Restaurants; Hotels; Workplaces; Care Homes; Healthcare; Schools; Universities.

For the first time in 2014, Healthcare and Care Homes were separated into two channels, rather than grouping them as one, making this the most vigorous piece of research to date.

It is useful and interesting to see how legislation and economy have affected each channel differently throughout the six years of The Green Paper.

Pub channel insights

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Healthcare Channel Insights

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Hotel Channel Insights

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Carehome Channel Insights

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Restaurant Channel Insights

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Workplace Channel Insights

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School's Channel Insights

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University Channel Insights

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With such prominence of green issues within Universities, it is not surprising that we are still one of the best performing sectors. However, this is not to say that we have sat back after topping the rankings in earlier Gram Green Papers – quite the opposite: maintaining a high level of enthusiasm and contribution to a more sustainable environment takes consistent reinforcement and commitment from the most senior levels. And the results of The Gram Green Paper 2014 also show that it is not easy, but proves that we see the value in dedicating time and resources to this key topic.

“We have long since been aware of the benefits of investing in greener technology, as well as hold a recognition that sustainable applications are the ‘right way’ to do business. It is an on-going journey, but we are lucky that unlike some other channels, we can think long term and how our actions today will affect us in years to come – a message at the very heart of sustainability. 
Julie Barker, TUCO Chair


The fact that Healthcare has come out on top as the keenest sector to be green is an extremely positive sign and shows that sustainability is on the agenda and important to us as a channel. Certain restrictions in budgets mean that we do look down our supply chain to see exactly what is feasible for us in terms of taking action to be more environmentally friendly – local sourcing, cited by 60% in this report, is a good example of this, as well as the fact that over three quarters said the green credentials of a supplier is important. But this said the at the core of the whole issue lays in particular in this sector the actual people setting the agenda, sending out mixed and confused never mind for ever changing information ie DH/ DEFRA. Then those ie procurement teams ,whom procure the goods are not focusing on green or caterers wants they are looking at cost first and foremost and not even taking into consideration the caterers wants never mind patients. Procurement need to look beyond this at putting quality back first and foremost.

“For us, it is about driving the message home, getting individuals on board and enthused about changing our actions and becoming accustomed to a routine that is more sustainable. As a collective group, this sector is used to working together as a team to achieve a goal, so I am very confident we will see results improve further in the next few years. 
Andy Jones, HCA Chair


We are really pleased that many more Restaurants are identifying themselves as greener than before, which we believe is a result of a commitment to sustainability from owners and head chefs who are leading by example.

“Although the majority still want to be greener, we recognise times are tough for smaller and start-up restaurants who may feel they can not afford to be greener as they are concentrating hard on running a successful business and making a profit. Of course being greener doesn't necessarily cost more, and many sustainability initiatives lead to financial as well as carbon savings, but it can be difficult to prioritise these in a very busy work environment.

“That said, it is a very good sign that so many found it easy to be green and we will continue to support sustainability within restaurants by communicating the simple measures that can be put into place, how individuals can take responsibility and also demonstrating how measuring food waste and energy consumption can in fact save money. 
Mark Linehan, SRA Managing Director


As an Association we welcome the 2014 Green Paper and are delighted that for the first year that Healthcare and Care Homes were separated and analysed as two separate channels making the report more robust.

“As Care Homes can present difficulties when it comes to tackling sustainability, it is very encouraging to see that more than three quarters describe themselves as green and also that the majority say that it is easy. This gives us lots of scope to make improvements and we are very hopeful of this, particularly within catering.

“With budget often a key factor to consider, it’s important to look for ways that we can make small changes that will have the biggest impact. Considering how bigger financial outlays may help us longer term is also incredibly important in order to maintain a service of the highest standards. 
Neel Radia, NACC Chair

Considerate Hoteliers Association

It is very gratifying to see Hotels across the board maintaining a high level of enthusiasm for sustainability. This fourth Gram Green Paper has again highlighted the fact that many individuals within this particular sector take responsibility for the implementation of green actions. Our thanks to Gram for picking up this particular baton.

“The report does show that some hotels are facing challenges when looking to apply more environmentally friendly practices, but not all actions have to be costly. There are many current initiatives in place that can be developed further and more widely adopted throughout the business, which will help push the industry to even high achievements. There must also be a belief that many initiatives will indeed save money and do offer substantial returns on investment.

“We would strongly encourage hotels to consider that an investment in the short term could pay dividends long term, and to remember that being a sustainable organisation will make you more appealing to consumers in a competitive marketplace.” 
John Firrell MIH, Executive Director, Considerate Hoteliers Association


Training has been key for us at Elior and has proved extremely beneficial to making further improvements in terms of sustainability. We, as contract caterers are certainly taking much more responsibility than ever and I’m really pleased that the results of our efforts are apparent in The Gram Green Paper.

“Contract caterers are far more aware of the equipment that we use in terms of how energy efficient it is and its lifetime costs. We also consider how small actions, such as turning equipment off when not needed or not automatically switching on when we walk into the kitchen in the mornings can really help make a difference to energy consumption. The progress so far has been very positive and I think that with continuous training for companies and individuals, we’ll see further improvements made. 
Peter Joyner, Elior


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