CRC Energy Efficiency Scheme
The CRC Energy Efficiency Scheme, with some modifications from its original version, came into force on 1 April 2014. It is a mandatory emissions trading scheme which requires large businesses and public sector organisations to audit, report, and provide payment for the amount of carbon used under the guise of reducing carbon emissions. The stated purpose is to aid the reduction of UK greenhouse gas emission from 1990 levels by 80% by 2050.
The regeneration of coastal towns through tourism should be a key focus for the inter-ministerial group with its role in coordinating action across different government departments.
Energy Savings Opportunity Scheme
The Energy Savings Opportunity Scheme (ESOS) is a mandatory scheme which requires large businesses, defined as those who employ over 250 people or have an annual turnover of £42.5m and an annual balance sheet in excess of £36.5m, to audit, report and identify where energy savings can be made. If an organisation meets the qualification threshold then they will be required to participate in the scheme even if they don’t have a large energy supply responsibility.
What to do if your business has been affected by flooding? Click here to download a BHA guidance on Personal Hygiene Precautions, Illness, Health and Safety, Water supply, Pest Problems, and many other tips on what to do if your business has been affected by flooding.
Infrastructure and Aviation
It is vital we continue to be one of the best-connected countries in the world. Accordingly, the BHA welcomes the government’s plan to invest £100bn in infrastructure over this parliament, though we urge the government to give due consideration to the hospitality and tourism industry.
Introduction to 'TEEP'
‘TEEP’ (Technically, Environmentally and Economically Practicable) refers to legislation which came into effect on 1st January 2015 whereby all businesses operating in the UK are required to introduce separate collections of recyclables (paper and card, metals, glass and plastic) when ‘technically, environmentally and economically practical’. TEEP was developed to encourage businesses and homes, if not already doing so, to separate waste streams on-site. This introduction is intended to give you the basics to help keep you compliant and minimise the risk of your business receiving TEEP fines and penalties.
Key to the success and development of effective tourism and hospitality businesses is the ability to obtain planning permission both for initial development and for ongoing product refreshment and improvement. Within the current planning framework, there are a number of things that could be improved to assist the effective running of businesses in our sector. We would urge government to review the process to ensure that the balance between localism and an efficient and fair planning decision process is maintained.
Protecting customers in the non-household
The BHA welcomes that small, as well as large businesses in England and Wales will, from 2017, be able to choose their water supplier and have the freedom to switch or negotiate better deals. It is on behalf of the industry that we respond to the protecting customers in the non-household retail market consultation.
Sustainable Palm Oil Guide
After the amendment of the Government Buying Standard for food and catering in 2012, all food and catering products bought by central Government must meet sustainability requirements by the end of 2015. This amendment now requires the availability of certified palm oil from suppliers. The UK hospitality industry relies heavily on palm oil for ingredients for cooking and cleaning products. For this reason the BHA supports the UK Government goal of achieving 100% sourcing of sustainable palm oil by the end of 2015.
Waste Not Want Not - Quick wins to save money (Part 1)
Every business generates waste and disposing it can be expensive. With the cost of commercial waste collections increasing, it can be tricky to find where you can save extra money. In the first of a 10 part series on reducing waste we’ve put together some top tips to show you where you could reduce waste to save money.
Waste Not Want Not - Staff Engagement (Part 2)
When it comes to the hospitality industry, for any waste reduction campaign to be a real success you need to involve all of your team. Most people now recycle at home and the importance of this is well understood. However, often getting people to do the same at work can feel like a waste of time. The BHA has collaborated with waste experts Winnow Solutions and SWR to give you some top tips from the professionals.
Waste Not Want Not - Waste Misconceptions (Part 3)
Are you in control of your waste, or is your waste controlling you? In this third guide in our 10 part mini-series on waste, the BHA have collaborated with waste experts Winnow Solutions and SWR (Specialist Waste Recycling) to give you some top tips on how to solve your waste challenges. Check out our top 10 kitchen misconceptions and find practical solutions to help your business save profit, time, resources, and waste.
Waste Not Want Not - Managing Surplus (Part 4)
Over-ordering, over-supply or obsolete seasonal stock are top reasons for food surplus, but redistribution options can prevent excess food from ever becoming waste. There is plenty you can do to avoid waste at events as well as re-purposing food once it has accumulated, for example donating usable food to those in need. This guide contains some simple actions you can apply during the festive season and beyond.
Waste Not Want Not - Working with your supply chain (Part 5)
Supply chains can be very different for each business and sometimes very long. Whilst investigating your supply chain can be time consuming, it is key to running an efficient business. As well as potentially making the biggest waste savings, it could also strengthen your partnership with suppliers and clients, protect your business against risk, and fulfil due diligence procedures.
Waste Not Want Not - Waste Management Training (Part 6)
For effective waste reduction it is essential to train all of your staff. Make sure they are clear on how waste is classified, sorted and stored before it is collected. The BHA offers 8 steps to successfully involve your team in the creation of a healthy waste reduction routine.
Waste Not Want Not! - Hidden costs of waste (Part 7)
Food waste is often only associated with disposal costs, but have you factored in resources associated with ingredients and labour? Find out the hidden cost of your waste here.
Waste Not Want Not! - Business case for sustainability (Part 8)
5 tips for making the business case for sustainability
Waste Not Want Not! - Menu tips to reduce food waste (Part 9)
10 menu tips to help you reduce food waste.
Waste Not Want Not! - Waste Round Up (Part 10)
The final issue in our 10-part Waste Not Want Not series is here. Issue 10 brings you a summary of why we are reducing waste and what happens to the waste once it’s left your premises.