Environmental Management

Goldholme Stone’s Lincolnshire limestone is ranked at No. 1 for six of the eight environmental impacts assessed, and No. 2 for the remaining two.  And with an overall score of just 42, it achieves the lowest environmental impact score of the six, commonly specified building materials in the study.  The next best material, clay brick, scores 91 while third ranked reconstituted stone scores 141. 

The study, ‘A Comparison of the Environmental Impact of Various Building Materials’, (researched and compiled by environmental assessment consultant Hughes Craven [formerly Halletec Associates]), compares five construction materials to Goldholme Stone’s Lincolnshire limestone.  Clay Brick, Reconstituted Stone, Timber Cladding, Glass/Steel and Plastic Cladding were assessed and ranked alongside the limestone for the following environmental impacts:- 

Energy in manufacture Pollutants emitted Waste in production Impact of processing plant Life of product Maintenance in service Carbon dioxide footprint Recycling potential 

The results give assurance to a growing number of environmentally conscious architects like Hamiltons and supports their decision to use English limestone for both aesthetic and sustainability reasons.  Hamiltons director Craig Casci said they chose it “Because it is a UK stone and it was greatly liked by Westminster Planning Department and a more interesting alternative to Portland, with warmer tones, especially when wet.  We also specify loadbearing stone and the strength and hardness met the specification.” 

The stone was fixed by London stone contractor Stonewest and Mr. Casci noted that the finished building “has generated a great amount of interest from both press and public.”

Phil Kerry, Managing Director of Goldholme Stone commented, “We’re pleased the environmental impact of building materials has become an important issue for the construction industry.  Locally-sourced materials are often the best option when sustainability is an important design factor.” 

The full study can be downloaded from Goldholme Stone’s website at http://www.goldholme.com/impact.htm




By: Alan Gayle

Managing and operating a catering company based on eco friendly norms and with an environmentally conscious mandate has become the moral responsibility of many catering entrepreneurs today. There are several reasons why you should consider “going green” in your catering operation especially if you are committed to your social responsibility, increasing your market share and generating multiple income streams by providing catering services to several events simultaneously. However, before you can embrace the latest environmental standards of operation, you need to identify the various functional subsets of your catering operation—areas in which you foresee the possibility of improvement from an ecological standpoint. Here are two environmental assessments you should conduct prior to articulating your eco friendly Green Action Plan. If you have a functional subset that is unique and specific to your catering niche, incorporate it as well because you will be perceived by your prospects, existing customers and the media as a responsible operation. Conducting an environmental assessment is a fancy way of saying that you should give your catering company a thorough look-over to see how you can become an environmentally friendly operation. This incidentally, is very good for business in these days of carbon credits, ecological footprints and innumerable discussions about GHG and other related subjects.

Energy Assessment

According to a recent survey conducted by a utility research group, the food services industry, of which the catering industry is a part, spends approximately $10 billion each year for energy consumption. Most unfortunately, 80% of the energy, regardless of the source—electricity, gas and others, is wasted due to energy inefficient appliances and human activated waste. A periodic assessment of your use of energy resources will keep you updated on the amount of energy you spend during a specific period of time. Let a representative from your neighborhood utilities company, of which you are a customer, come to your assistance to conduct an energy audit. Most utility companies provide this as a free service where as others may charge a small fee. A highly effective way to conserve energy resources without compromising on quality and service delivery is by investing only in commercial kitchen appliances that carry the Energy Star logo. This is a reliable, federally mandated program that is sure to reduce your utility bills. Visit the Energy Star Resource Page at energystar.gov for more information.

Water Assessment

Conducting periodic and timely water assessments of your catering operation is as vital as conducting energy assessments. A dripping faucet will always come as an additional burden on your budget in the form of increased water bills. The best way to perform this function is by asking your plumbing company to go on a calendar-based retainer and visit your catering company’s cooking premises to check for leaks and other related problems. If you are a small operation and prepare your food only on customer sites, there is not much you can do about conserving water resources except to ask your employees to use water judiciously. However, you are bound to expand into your very own commercial kitchen in due course where you can implement the suggestions we have offered in this regard. You can also consider calling your local water treatment plant and request a quick and thorough water consumption audit. Very often, the problems that cause water wastage are to be found outside your building.

The most efficient method of saving the environment from potential disaster is to educate yourself and your employees about the various environment friendly and energy efficient alternatives available today. Teach your employees the habits, which will help your catering business to go green, and your catering company is sure to soar to new heights of success.




By: Tim Ford