Rising energy costs and sustainable action to reduce carbon footprint, both back and front of house, come under the spotlight in our first episodes of the new SmartDispense® Energy Well Spent Debate Series.
Industry leading experts and experienced operators with a passion for sustainability discuss and debate the variety of changes that can be made to business operations to deliver financial savings and improve overall sustainability. From saving £9,000 per year by re-evaluating garnishes, to collecting rainwater from a flat roof to re-use for drainage systems.
You can watch the Debate videos below, or listen to a podcast version on anchor.fm
How can back-of-house changes positively impact your energy usage?
From regular maintenance to taking a step back to review whether equipment is still up to the task, the panel discuss changes that can be made in your kitchen, bar and cellar to improve energy efficiency.
How to save money and meet increased consumer demand to be more sustainable?
How can being more sustainable positively affect your bottom line? The likes of getting staff personally invested in the sustainability journey and much more is covered with hospitality sustainability expert, Jonny Lockett of Blue+Yellow, Hamish Stoddart, MD and co-founder of Peach Pubs, and Sarah and Paul Bird, publicans at family-owned pub, The Camelot.
How to prepare for new EPC legislation
Steven Livens, policy manager at the British Beer and Pub Association (BBPA) is joined by Andy Dyson, Business Development Director for Revolution Bars; Alex Legret, Director of 300-year-old gastropub The Lamb; and Ellis Hall, Head of Carbon Partnerships at Future Net Zero.