CLEANING & HYGIENE
SERVING UP SUSTAINABLE SOLUTIONS
Robert Scott talks us through how it supported one of the UK’s biggest hospitality groups to reduce its energy consumption and carbon emissions.
The Restaurant Group (TRG) is one of the UK’s biggest hospitality groups with a portfolio of over 400 restaurants and pubs including brands such as Wagamama, Frankie & Benny’s, Chiquito and Brunning & Price. The Group also operates a multi-brand concessions business which trades in over 45 outlets across 30 brands, principally in UK airports.
TRG is committed to operating responsibly. This includes sustainable and ethical sourcing of food ingredients, reducing its energy consumption and carbon emissions, water usage and waste. TRG has been a part of the Sustainable Restaurant Association’s (SRA) Food Made Good programme since 2014. It also has three-stars (the highest available) in the Food Made Good Sustainability Rating, recognised globally as the industry standard for measuring sustainability in hospitality and foodservice.
32 | TOMORROW’S FM
In 2020, Duncan Goodwin, Head of Risk and Compliance at The Restaurant Group, was looking for a cleaning solution that sanitises surfaces quickly and effectively, without damaging furniture finishes.
“Hygiene and surface care was very much the driver for our search for a new cleaning system,” explained Goodwin. “Having investigated it thoroughly and after carrying out assessments into its suitability, as well as putting Toucan Eco through our own trials, it became apparent that it has unique environmental benefits too.”
In spring 2021, TRG began the roll out of Toucan Eco Worktop one-litre models across 210 sites, comprising 80 pubs and 130 leisure facilities.
“In 2021, as a result of using the Toucan Eco system, the Group saved 2.7 tonnes of plastic packaging and 35,000 tonnes of chemical distribution,” continued Goodwin.
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