Catering equipment bodies CESA and CEDA have divulged plans to pool resources and share expertise in areas where they have a common interest.
Although the two organisations have met regularly over the years and attended each other’s events, they believe there is now “more opportunity” to work collaboratively on key issues.
The development could see CESA and CEDA coming to market with joint educational programmes, codes of practice and employee schemes.
Each organisation continues to represent a different tier of the industry, but they feel that any specific member agendas can be put aside in areas where joint collaboration will bring an increased chance of successful outcomes for the whole industry.
Nick Oryino made it clear that he felt there was scope for the two parties to tighten their relationship when he took over as CESA chair back in November, and he confirmed that joint efforts are now underway on a variety of sustainability projects.
“CESA and CEDA are also working with the BHA and FCSI to agree a common approach that will help us reduce the industry’s carbon footprint,” he revealed. “Energy- and resource-saving equipment will play a key role in the success of these initiatives.”
The two associations have also launched a joint technical conference, which will take place in October this year in Northamptonshire.
The commitment to work more closely together has been endorsed by CEDA’s incoming chair, Jack Sharkey. He said the joint conference illustrated this pledge.
“Both the equipment and systems we work with, and the regulations we operate under, are increasingly complex,” he commented. “The conference will look at a variety of issues, such as health and safety legislation, servicing schedules and new technologies.”
The two associations also plan to work together with the FCSI on end-user training, starting with the jointly-funded relaunch of the ‘Shut it! Fill it! Turn it off!’ campaign. It aims to improve best practice in commercial kitchen equipment operation.
“There is huge scope for the two associations to work in partnership effectively,” added Sharkey. “We are already looking at educational programmes, apprentice schemes and developing a code of practice for effective FOG management.”