Refrigeration manufacturer Gram will hold the second of its Go Green webinar series tomorrow from 3pm.
While the topic of the first debate on 28 April was ‘sustainable skill set’, this time the main discussion is: ‘Achieving a sustainable bottom line’. The webinar will examine if operational efficiencies are the recipe for business success, with a particular emphasis on the kitchen purchasing decisions that operators can make to benefit from lower energy usage and reduced operational costs.
Gram’s carefully chosen Go Green Debate panel will uncover the anonymities surrounding government legislation, helping operators to access tax breaks and further understand the advantages of implementing sustainable practices.
The panel of experts includes Mark Linehan, managing director of the Sustainable Restaurant Association; the Carbon Trust’s director of implementation Myles McCarthy; and Andrew Fishwick, owner of The Truscott Arms in Maida Vale.
The debate will be chaired by Gram’s MD Glenn Roberts, who will guide the panel towards discussing the practicalities of achieving a sustainable bottom line and how operational efficiencies aid business success.
To watch the webinar live, registration is available here.