The latest GRAM Green Paper has found that only 68% of chefs would like to see their business be greener, down from 78% in the 2014 Green Paper.
Over half considered their business to be green or very green, but almost a fifth (18%) did not consider it to be green at all.
Hospitals (90%), care homes (85%), restaurants (86%) and pubs (82%) all showed a significant increase in perceiving their businesses to be green. Whilst, workplaces and univiersities showed the biggest decline since 2014.
Over half (52%) of respondents found being green at work 'easy', but this figure is down from 2014's 59%. Only hospitals found being green easier than two years ago.
For the overwhelming majority (92%), recycling remains one of the most frequently actioned green activities, alongside consolidating and reducing suppliers (92%), food waste management (89%), buying locally (83%) and managing energy use (79%).
Almost half of respondents (49%) cited long-term money saving goals as the number one reason for adopting a greener policy, putting concerns about the environment into second place at 42%.
The biggest barrier to being green at work was overwhelming head office policy (57%) and lack of budget (50%). Lack of knowledge was also a barrier for a fifth (22%), but this figure is almost halved from 2014's 43%.
Businesses tend to look towards local authories (60%) and central government (57%) for advice on being greener, with trade associations (36%), the media (35%) and suppliers (35%) also ranking highly. Environmental groups (13%) and client companies (19%) ranked lowest.
Only just over a quarter of businesses in the foodservice industry were aware of the Energy Technology List (ETL) and government legislation on green requirements for business. Less than a quarter (24%) were aware of the EU Ecodesign Directive.
GRAM UK launched its biennial green paper in 2008 and the 2016 edition marks its fifth. To read the full 2016 paper, click here.