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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.

Opinion formers

Gram has many key opinion formers to thank for their generous input to The Green Paper and is delighted that so many renowned names chose to speak out and share best practice on sustainability within foodservice, in a bid to help the industry continue to improve.

Those who have contributed are representative of both profit and public sector from across different channels. Throughout these videos we hear how key industry leaders have faced varying challenges, and where they intend to take their operations in the future to be more environmentally sustainable.

Green Paper Part 1

See YouTube video / Green Paper Part 1

Green Paper Part 2

See YouTube video / Green Paper Part 2

Green Paper Part 3

See YouTube video / Green Paper Part 3

Green Paper Part 4

See YouTube video / Green Paper Part 4

Opinion Formers Biogs.

Steve Munkley, Royal Garden Hotel 

Steve is the Executive Head Chef at the five-star, 394 room Royal Garden Hotel in Kensington, London, and has been at the hotel for 17 years now. Leading an army of 60 talented chefs, he is responsible for up to 2,000 covers a day, providing consumers with a wide range of exceptional culinary experiences.

During his role as vice president of Craft Guild of Chefs, Steve led many initiatives and has been a huge advocate for developing young talent.

Simon Rogan, L'Enclume Restaurant
Having gained experience under Marco Pierre White and John Burton-Race, Simon has forged his own path, using unusual ingredients and blending flavours normally associated with fine dining to create original and innovative menus. His renowned L’Enclume restaurant has a Michelin star to its name and was named “Britain’s most exciting restaurant” by the Telegraph in 2012. Now Simon has two new restaurants in Manchester - The French and Mr Cooper’s House and Garden – and in 2014 was appointed to the helm of Claridge’s where he leads a team under the restaurant’s new name, Fera.

Len Unwin and Mick Burke, Sheffield City College 
Len and Mick are both lecturers with a wealth of experience at Sheffield City College, where they are responsible for the learning and development of thousands of students. Proving its premium status, Sheffield City College was the first further education college to be invited to join the Master Chefs of Great Britain, of which both Mick and Len are members.

Alistair Lycett, The Sun Inn Shepherd Neame
Alistair is the Head Chef at Shepherd Neame pub, The Sun Inn. Located in Faversham, Kent, The Sun Inn is a popular pub, dating back to the 14th century. Belonging to the UK’s oldest brewer with a respected reputation, The Sun Inn has a newly refurbished restaurant and kitchen which provides the perfect setting for some of the best food in Kent.

Peter Joyner, Elior 
Peter Joyner joined contract caterers, Elior four years ago as Food Development Director, responsible for leading food and concept progress. Elior is one of the leading UK contract caterers and serves a wide spectrum of industries, including sports stadia, the armed services and companies in The City.

Mark Linehan, Sustainable Restaurant Association 

Mark has significant experience in the restaurant and hospitality sectors, having worked in a wide variety of roles, from entry-level to managing a restaurant, café, conferencing and catering business in Westminster. Mark is Managing Director of the Sustainable Restaurant Association (SRA), a not-for-profit organisation which helps restaurants improve their sustainability through an industry standard “star rating” scheme and a managed membership programme.
Neel Radia, National Association of Care Catering (NACC)

Neel was appointed National Chairman of the National Association of Care Catering (NACC) in September 2013 having previously been chair of the association’s South East Region for six years, where he achieved wide success, winning the NACC’s annual Region of the Year Award on four occasions.

Having worked as a Business Development Director at Raj Foods for over eight years, Neel has exceptional and widespread knowledge of the foodservice industry.


In association with the FCSI

Supported by:

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