CESA bids to unravel sustainability puzzle


CESA has called on equipment firms to share their views on sustainability after embarking on a research programme examining how the issue is being addressed within the industry.

The project, entitled ‘Mind the Gap’, seeks to assess attitudes towards sustainability and energy saving, and could be used to help shape Brussels legislation governing energy standards for categories including dishwashing and refrigeration equipment.

“We want to hear from professionals in every sector of the industry — the ‘Mind the Gap’ research project is a real opportunity for the supply chain to identify its performance and benchmark activity in terms of energy saving and sustainability,” said CESA chairman Mick Shaddock.

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“The research will not only benefit companies, it will also assist and influence CESA’s representations to, and work with, UK and EU governments. It could have a direct bearing on future legislation and regulations,” he added.

CESA is keen to find out if companies already have sustainability programmes in place, whether function is more important than eco-friendliness in a piece of equipment and the lengths organisations are willing to go to in order to reduce their carbon footprint.

End-user attitudes will also be examined, with the initial findings scheduled to be unveiled at Hotelympia.

The ‘Mind the Gap’ project is being led by industry expert Doug Fryett, who first announced the research to CESA members at the association’s annual meeting in November.

Tags : catering equipmentEnergy efficiencygreensustainability
Andrew Seymour

The author Andrew Seymour

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