In the current economic climate, when profit margins are tight and businesses need to be as competitive as possible, it's more important than ever to trim down your costs. But while you're chasing sales, negotiating deals and counting every penny, you're probably also spending money on energy you don't need. If you think reducing your carbon footprint will take too much time and money, think again.
Abbeydale Foods, the company committed to using local suppliers and sourcing all of its potatoes, flour and beef from within Yorkshire, have purchased Pie Toms, the makers of the Easi-Peasy brand of mushy peas. Pie Toms is based in South Kirby, West Yorkshire and employs ten people and has total retail sales of over two million pounds.
It has been announced that North West retailer Booths has been selected as one of only ten British businesses to be awarded Ruban d'Honneur status in the prestigious European Business Awards* and will now head to Germany to compete to be crowned Britain's most environmental and sustainable business.
The Big Dig Day will be taking place on Saturday 16th March 2013 and will involve approximately 200 community food-growing gardens across 22 cities/towns in the UK. This is a great opportunity for people to get down to their local garden and get their hands dirty, learn something new and hopefully decide to continue to help throughout the growing season.
The Grand Hotel in Brighton is delighted to announce the opening in February 2013 of its new seafood restaurant GB1, as part of a multi-million pound overhaul of the hotel. GB1 hopes to become one of the city's most stylish hotspots with sleek furnishings, unrivalled sea views and a huge ice bar as its centrepiece.
Cornwall's top country house hotel is starting the New Year with some startling facts and figures about its new kitchen waste composting policy - which is adding to its substantial green credentials and saving money too. The Budock Vean, on the Helford River, has been doing some number crunching during the past two months, in which staff have managed to reduce the amount of food waste from the kitchens by a third.