But will broad support for the Foodservice Equipment Association (FEA)'s energy-saving equipment initiative turn into action?
“We keep pushing.” That’s the message from the Foodservice Equipment Association (FEA)’s chief executive Keith Warren, after a successful presentation to the Westminster Food and Nutrition Forum, on 9 December, where he detailed the Association’s plan to achieve net zero carbon for the foodservice equipment industry.
Warren also explained the FEA’s Food and Drink Material Hierarchy, which concerns the Association’s campaign to encourage the foodservice industry to turn waste, including FOG (fats, oil and grease) into a resource.
The Forum is a cross-party organisation and events are attended by members of both houses as well as senior civil servants. Although the five point plan has already received broad support, the FEA says it has no plans to let up on its lobbying activities. “It’s only by continually pressing legislators that we can keep the focus on the foodservice equipment industry’s needs in terms of achieving our net zero carbon targets,” says Warren.
Five point plan
FEA’s five point plan is designed to encourage the use of energy saving equipment by incentivising operators, manufacturers, resellers and consultants. It covers:
· Manufacturer tax credits – based on the number of energy efficient models sold
· A net zero equipment recycling scheme – to encourage operators to replace old appliances with new, energy efficient versions
· Giving energy efficient equipment BREEAM and LEED certification points – to foster consultant and specifier engagement
· Incentivising dealers and resellers – by paying them extra commission when they sell energy efficient equipment
· Developing a new Energy Technology List (ETL) – to make it easy for operators and specifiers to select sustainable and energy efficient equipment
Baroness Neville-Rolfe DBE CMG attended the Forum and asked Warren what the barriers were to stop the five point plan from happening? Warren replied that one issue was the fragmentation of the industry – which was why FEA is working hard to increase collaboration both throughout the supply chain and with operators.
On the topic of food waste management, Warren advanced the FEA’s position that technologies, such as food waste disposal units, digesters and in-vessel composters, can provide alternative and eco-friendly solutions – and that kerbside collection is not a ‘one size fits all’ panacea. He also discussed the various technologies available to both tackle and exploit FOG.
The Foodservice Equipment Association (FEA) is the independent voice of the UK foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment – from utensils to full kitchen schemes. For more information on FEA, visit