The Institute of Hospitality has endorsed training programmes that help people affected by homelessness enter the catering industry and turn their lives around.
The catering and bakery training courses are provided by Providence Row, a charity that works with more than 1,400 homeless and vulnerably housed people a year in East London, offering an integrated service of crisis support, advice, recovery and learning and training.
Peter Ducker FIH, chief executive, Institute of Hospitality, says: “Endorsement by the Institute of Hospitality demonstrates that Providence Row’s training courses meet a wide range of essential criteria and benchmarks relating to quality standards and quality learning outcomes.”
Dominic Gates, Enterprise and Training Manager, Providence Row, says: “We’re absolutely thrilled to gain this prestigious endorsement as it’s a fantastic acknowledgement of our team’s great work offering catering and baking training to people affected by homelessness, substance misuse and mental health issues. In the last seven years, we’ve developed a traditional ‘soup kitchen’ into a supported training kitchen, offering people quality training to help them move away from homelessness and back into employment.”
Providence Row Charity has been helping vulnerable people for 160 years. It has been running the Catering Trainee Scheme for the last seven years, having worked with over 200 trainees, food designers, and nutritionists and over 20 professional chefs at Andaz Hotel Liverpool Street and other catering establishments. Providence Row has two full-time chefs with catering backgrounds. In addition, Andaz Hotel Liverpool Street provides workshops and work experience placements for trainees.
The Institute of Hospitality offers an endorsement service to training providers for the recognition of quality professional development and training.
A recent report published by Cornell University’s Center for Hospitality Research highlights China’s burgeoning hotel growth and examines what can be done to control the environmental impact.
Despite the turbulence in the Chinese stock market last year and the subsequent impact on China’s economic growth, hotel developments in China continue apace with “at least three new 150+ room hotels open[ing] every day for the next 25 years”.
Although China’s population is predicted to be surpassed by India‘s, both China’s increasing population and the number of hotels under development will swell the the country’s carbon footprint as demands for energy and water increase. The very best hotel developments will take into account both regional and global concerns regarding sustainability.
To read more about the “Environmental Implications of Hotel Growth in China: Integrating Sustainability with Hotel Development” find the report HERE.
The Institute of Hospitality’s membership is made up of hospitality professionals in all types of roles across our exciting industry. Many of our members work within the foodservice sector. Their roles range from restaurant management to chef roles in upscale restaurants or gastropubs, to care catering and teaching.
If you’re responsible for foodservice or are teaching or studying in this area, these brief Chef Masterclass videos show you how to make the most of your food investment. For example, get practical tips and ideas on how to get more from valuable ingredients and waste less meat, vegetables or fish.
Good for you, good for your business and good for the environment!
Hospitality businesses are becoming more sensitive to issues surrounding the cost of food waste to both the business and the environment. Businesses that have been ignoring the increasingly pressing message of food waste reduction will find themselves in the minority.
An important new initiative for the reduction of food waste is coming and hospitality businesses ignore it at their peril! Courtauld 2025 is an ambitious 10-year voluntary agreement that brings together a broad range of organisations involved in the food system to make food and drink production and consumption more sustainable.
Collaborative working, from producer to consumer, will be crucial to the success of Courtauld 2025. By working collectively we will provide lower impact products, provide them more efficiently, help people get more value from the food and drink they buy, and make best use of remaining waste and surplus food.
Stay tuned to this site, or check out the WRAP UK website for further information on Courtauld 2025 and how it can help your business decrease costs and meet customer expectations for a reduction in waste.
Sustainability is embedded – or should be – in hospitality businesses of every size and in every sector. Whether you operate a kitchen at a university or you’re the owner of a small boutique hotel, you will want to watch this essential webinar hosted by Gram UK’s Glenn Roberts as three industry experts share their recommendations and up-to-the-minute knowledge for hospitality managers in this must-watch WEBINAR.
The panelists are:
Peter Ducker FIH, Institute of Hospitality
Andrew Etherington FCSI FIH, FCSI
Keith Warren, CESA
The hospitality sector is under a lot of pressure to adapt, improve and better manage costs in areas such as energy use and utilities. These pressures come from different sources such as regulation and consumers – particularly the increasingly important Millennials whose expectations about a business’s ‘green credentials’ are clear: they want sustainable businesses that go above and beyond. A ‘green wash’ where businesses pay lip service to environmental and energy saving efforts are quickly spotted and dismissed by canny consumers. Even staff now expect employers of choice to incorporate extensive sustainability measures.
Learn about what resources and standards exist to help hospitality managers improve a business’s sustainability. For example, new EU regulations will affect commercial kitchens. The EU Ecodesign Directive and the Energy Labelling Directive come into effect after 1st July 2016 and will help increase green performance standards. Sourcing food, handling food waste and dealing with allergens regulations are also important facets of the sustainability discussion.
The full presentation provides perspectives relevant to hospitality managers, designers, consultants and equipment suppliers. Find Gram UK’s webinar HERE and be certain to sign up for tGram UK’s very first Go Green half-day Summit taking place at The Charlotte Street Hotel in London on Tuesday, 20th October. Bringing together some of the biggest names in the industry, The Go Green Summit aims to arm operators, caterers and chefs with the knowledge and tools to help implement green practices that will work towards a more commercially sustainable future for their business.