U.K. Equipment Group To Unveil Energy Saving Directives At Hotelympia

Next week’s Hotelympia in London will serve as the launch pad for the Catering Equipment Suppliers’ Association to unveil the first data from its research into sustainability and energy savings.

CESA’s Mind the Gap project examines the difference in approach to sustainability and energy saving among different parts of the food supply chain—including manufacturers, distributors, consultants and end users—and will help the supply chain 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," Shaddock added.

Hotelympia is Feb. 26 to March 1 at London’s ExCeL exhibition center. CESA will also unveil the first winners of its inaugural CESA Foodservice Order of Merit awards, honoring 25operators, suppliers, caterers and manufacturers who have done the most to advance the hospitality industry.