Product news
FEA launches course to get sector ‘to move faster’ on carbon commitment
The scheme aims to address the lack of industry-wide understanding on carbon reduction, and help suppliers towards a sustainable future
By Victoria Miller
A new programme which aims to deepen the sector’s knowledge and understanding of carbon-reduc- tion measures and sustainability has been launched by the Food- service Equipment Forum (FEA). The scheme, called the Food-
service Carbon Professional (FCP,) was announced at the FEA Conference 2023 on 16 November by former FEA chief executive Keith Warren. He said a lack of industry-
wide understanding had slowed progress within the sector but the FCP would enable suppliers and distributors to be an authori- tative voice on carbon reduction and sustainability. Warren said: “We need to get
our whole industry to a basic under- standing so we can all go faster.” He added that the course is
designed to be relevant to the breadth of the catering and hos- pitality industry and “will give [businesses and employees] the science and knowledge to enable your business to change”. The course, which took around 18 months to develop and will
Steve Coates of Advance Group speaking at the launch of the Foodservice Carbon Professional course
launch on Carbon Literacy Day on 4 December, comprises a core module and product-specific modules. The core module cov- ers topics including looking at car- bon emissions on a global scale, addressing questions such as, ‘What is carbon and its relation- ship to energy supply?’, and learn- ing how to reduce carbon within the foodservice sector. Product-specific modules will
launch in February and focus on warewashing, refrigeration, and cooking. Warren said the core module course will involve dynamic learning, with videos, slides, and e-books available for participants, enabling them to learn at their own pace. At the launch, 30 individuals
signed up to the programme. Steve Coates, founder of com- mercial equipment company
Advance Group, who co-pre- sented the launch, said: “This is an end-to-end service which artic- ulates the basics of what carbon is, all the way to employees being able to go out to talk to custom- ers confidently on what this whole topic is about. “There is nothing else like this
in the industry.”
victoria.miller@
thecaterer.com
Pig hotel group launches the Pig English sparkling wine
Boutique hotel group the Pig has entered the English sparkling wine category with the launch of its first bottles of English fizz. The two new wines, a 2018 sparkling rosé labelled the Pig Lobster Shed Pink and a 2019 sparkling Cuvée called the Pig Reserve, will be available to drink across the Pig’s eight UK hotels. The wines have been made
with grapes from Bee Tree Vine- yard in East Sussex, a winery spanning 1.35 hectares, founded in 2015 by husband and wife team Dermot and Ana Sugrue. Lobster Shed Pink is a blend of 85% Pinot Noir and 15% Pinot
Meunier, while the Pig Reserve is a union of 78% Pinot Noir and 22% Chardonnay. Founder Robin Hutson said
the Pig team had been talking about producing its own spar- kling wine and “were very excited to have now found delicious, mature South Downs stock that will last us for the next couple of years”. He said Bee Tree Vineyard has “the quality of fruit and prov- enance we were looking for”. Dermot said Bee Tree Vineyard
was “a fantastic site for producing rich, opulent, fruit-forward wines” and the team were delighted with the result of the two new creations.
products@thecaterer.com
The Pig has entered the English sparkling wine category with its wines
www.thecaterer.com
ADAM HOLLINGWORTH PHOTOGRAPHY
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96
