Capping materials and emissions at cap manufacturer
Capping materials and emissions at cap manufacturer
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Putting a lid on energy losses
Citrus residues for renewable energy production
Citrus residues for renewable energy production
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Fruit-processing industries are concentrated mainly in southern Europe, and most of them are family businesses or SMEs. They generate vast amounts of fruit residues. Citrus processing, in particular, generates mountains of orange peel which make up some 45-65 % of the original citrus fruit weight. These residues can be processed anaerobically (as a co-substrate) to generate electricity in biogas conversion plants.
Kivikko seat: sustainable, efficient design
Kivikko seat: sustainable, efficient design
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Eco-elegance, by design...
- At Isku, responsible design means taking into account the environment in a product's whole life cycle
- The award-winning Kivikko seat is a prime eco-design example
Isku is a Finnish furniture producer and retailer, founded in 1928. The company's mission is to provide customers with high-quality furniture while ensuring responsible production. Its factory in Lahti is one of the most modern production facilities in the European furniture industry.
Smart ordering in seafood restaurant
Smart ordering in seafood restaurant
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Waving goodbye to food waste
Pub restaurant seeks savings with Sunday lunch service
Pub restaurant seeks savings with Sunday lunch service
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Carving out benefits tackling food waste
Reducing food waste takes all-in effort
Reducing food waste takes all-in effort
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Restaurant is 'boxing clever' on reducing food waste
Low- and no-cost measures to reduce food thrown away
Low- and no-cost measures to reduce food thrown away
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Even top performers can learn how to further reduce food waste
- Café fine-tunes its well-established practices that respect every part of the food system
- It offers tips and interacts with everyone in the food chain for the best results
The Penylan Pantry is a café that also sells organic fruit and vegetables, bread and other produce. It has a dedicated policy towards food waste and is scrupulous about using every part of its fresh, organic produce on its daily menu.
Hotel shares the benefits of reducing food waste
Hotel shares the benefits of reducing food waste
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Plant-to-plate thinking
Seaside hotel drives breakfast buffet savings
Seaside hotel drives breakfast buffet savings
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Try the popular 'savoury crumble'!
- Inventive hotel comes up with measures to optimise breakfast shifts and reduce food waste
- Clever use of leftovers in new dishes and surplus food offered to staff at end of shift cuts waste
Husband and wife team Michael and Elyse Waddy of the Empire Hotel, Llandudno have a strong ethos to reduce waste of all kinds and make tackling food waste a priority.
Balancing food waste and customer experience
Balancing food waste and customer experience
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A portion of caution