New accreditation helps operators reduce their carbon footprint

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The Foodservice Equipment Association (FEA) has launched an industry accreditation to help businesses develop a deeper understanding of carbon reduction, sustainability, and cost-saving methods.

The Foodservice Carbon Professional (FCP) course has been developed in association with Hospitality Energy Saving and aims to provide the entire foodservice industry, from operators to suppliers and manufacturers, with the skills, knowledge and expertise required to address the current energy challenges and demands for improved sustainability.

Over 54 terawatt hours are consumed by the hospitality industry each year, which is 14% of the UK’s service sector energy use. This is equivalent to 14 million houses and is more than the amount that the agricultural and food retail sectors use combined.

The FCP course gives participants a grounding in carbon reduction methods, the science of climate change, what the government is trying to do about it through legislation, and how this applies to the foodservice sector and how equipment can play a significant role in improving sustainability. It is built around a core module, as well as additional modules tailored to specific categories like refrigeration, cooking equipment and warewashing with more modules being developed.

Paul Anderson, chair of FEA, says: “Improving environmental sustainability has become a priority for the foodservice sector.

“It is a complex subject and many people are unsure of the basic facts, and the best ways to act to mitigate our environmental impact. FEA has designed the Foodservice Carbon Professional course to provide people across all levels of our industry with the knowledge and confidence they need to apply the theory practically.”

This is important, says FEA, as many larger operators are increasingly factoring in issues of sustainability when making purchasing decisions to support their long term aims of reaching Net Zero, and will often have questions about the sustainability credentials of equipment and their supply chains.

The online course costs £750 per person for individual core modules or £650 for individual sector specific modules. FEA members can sign up for a combined core module and category specific module deal for £1300 per person, a saving of £100. For more information or to book, click here.

The FEA represents nearly 200 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. 

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