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More details from petition creator

Commercial kitchens are major consumers of energy and emit over 18 million tonnes of Carbon Dioxide due to the energy sapping products they have 'back of house.' However, simply by specifying more efficient equipment substantial reductions in both energy use and Carbon Dioxide emissions can be achieved.

Changes to regulation are slow to appear as Government do not understand what regulations are required. We believe the time has come to introduce new rules governing the foodservice industry.

Minimum efficiency levels for ALL commercial prime cooking and refrigeration equipment must be increased and current regulation amended to ensure these changes are adopted by the foodservice industry.

Current signatories

Alison Neville, the Petition Creator, joined by:

• Danielle Davies
• Euan Hunter
• Lawrence Sullivan
• Nicholas Garner
• David Wilson
• alan turnbull
• Siv Almaas
• John Wannan
• Paul Maguire
• COLIN NEVITT
• T Radtkowski
• Malcolm Harling
• Felicity Read
• David Clarke
• Melanie Boufenchouche
• David Dunnett
• Mark Neal
• Stephen Rennie
• Kenny Maguire
• Kerry Burnett
• Barry Hill
• Janette Hewitt-Allard
• William McGrath
• Helen Taylor
• Edward Shelter
• Vic Cocker CBE
• Steve Sandalls
• Angela Reeve
• Nathan Holliday
• Paul Greenfield
• Crystal Luxmore
• Rob Stephenson
• Neil
• Mike Trueman
• David St. Hubbins
• Jennifer Rogers
• Michael Inwood
• James Porter
• Lawrence Hughes
• tim davis
• Robert Wildbur
• Phil Rogers
• Toby Magness
• S. Blake
• Tim Smith
• haydn john latham
• Dave Wynne
• John Ponsford
• Andy Ward
• D Symcox
• Hannah Cooper
• Brandon Park
• Paul Bayer
• Ben Whitwell
• Wayne Rossiter
• Linda Bryant
• Tim Wallis
• Margaret King
• Monika Cenarska
• Stuart Leather