CESA puts sustainability legislation on its menu

The Catering Equipment Suppliers Association (CESA) will use Hotelympia as the launchpad for the first findings from its research into sustainability that may help shape future legislation from Brussels.

The organisation will also unveil the first winners of its brand-new Foodservice Order of Merit at the show.

CESA's Mind the Gap project examines the difference in approach to sustainability and energy-saving among different parts of the food chain - including manufacturers, distributors, consultants and, ultimately end-users - and will help the supply chain to identify and benchmark its performance.

"CESA is working with European legislators to develop the measures that will be implemented under the Energy Using Products directive, covering cooking, dishwashing and refrigeration equipment," said CESA chair Mick Shaddock.

"The research will not only benefit companies, it will also assist and influence CESA's representations to, and work with, UK and EU governments. It could have a direct bearing on future legislation and regulations,"explained Shaddock.

The inaugural CESA Foodservice Order of Merit will honour 25 movers and shakers (operators, suppliers, caterers and manufacturers) who have done the most to advance the hospitality market at an industry breakfast on 27 February.

By Angela Frewin

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