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EREK database of resource efficiency

Measures, Technologies and Good Practices

Do you want to know how much different measures and technological solutions would cost and how much money and resources they can save for your business? This database offers such data in a concise and comprehensive format.

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Good practice

Converting waste heat from restaurant's kitchen into enegry...

Solving two problems at once Family-run restaurant made saving about € 6 000 annually from heat waste generated by ovens, fridges, etc. Kitchen staff benfit from more pleasant working conditions The...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Materials
Costs, savings, and payback time: High cost 1 Year(s)
Good practice

Efficient stock management and portion control reduce...

Tonnes of reasons to be efficient Restaurants achieve savings of € 30 000 annually by reconsidering portion sizes and optimising stock Measures also cut back on food waste  Two Glasgow-based...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: High cost 2 - 5 Year(s)
Good practice

Sustainability measures in Bulgarian hotel

Lessons learned in sustainablility Hotel achieved good results in sustainable management, renewable energy, water consumption reduction, and waste management Numerous best practices emerged from the...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Materials
  • Waste
Costs, savings, and payback time: Low cost 0.08 Year(s)
Good practice

Environmental laundry in Czech Republic

The beautiful, environmental laundry... Renewable energy is used in high energy applications, saving € 25 000 annually Laundromat uses environmentally friendly detergents Thanks to renewable energy,...
Sector / Industry:
  • Hotel and restaurant
  • Service sector
  • Textile and clothing
Resources:
  • Energy
  • Materials
  • Water
Costs, savings, and payback time: Low cost 1 Year(s)
Good practice

Eco-friendly hostel in Estonia

 Circular economy, the Green Key to being more eco-friendly Small hostel finds simple and cost-effective eco-friendly measures make all the difference in the circular economy Measures covering...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Materials
  • Water
  • Waste
Costs, savings, and payback time: Low cost
Good practice

Santa Marta hotel - sustainability in combination...

Hotel's inspiring three pillars Save resources and costs for sustainable growth Respecting the environment Premium services for clients and social responsibility The managment of Inspira Santa Marta...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Materials
  • Water
  • Waste
  • Carbon
Good practice

Renewables and organic food lead Danish hotel...

Nature, gastronomy and hospitality in harmony Hotel offers 30-60 % organic food and beverages Focus on purchasing local resources and decreasing their portions to reduce food waste 15 % of total...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Materials
  • Waste
Costs, savings, and payback time: Medium cost
Good practice

Leading on resource efficiency, Welsh government

Tackling food waste as a priority Welsh government explored ways to reduce food and packaging waste Tackling food waste alone saves more than 16 tonnes of CO2 and over € 4 000 (£ 3 600) in costs per...
Sector / Industry:
  • Hotel and restaurant
  • Office and administration
Resources:
  • Materials
  • Waste
Costs, savings, and payback time: Low cost
Measure

Surplus food redistribution

Food redistribution is where surplus items, which would otherwise end up as waste, are made available for other uses and consumption. Companies, charities and individuals can all benefit from the...
Sector / Industry:
  • Food processing
  • Hotel and restaurant
  • Wholesale and retail
Resources:
  • Materials
  • Waste
Costs, savings, and payback time: Low cost 0 Year(s)
Good practice

Smart ordering in seafood restaurant

Waving goodbye to food waste Seafood restaurant with strong waste-reduction credentials continues to learn and improve Customer perception of dishes running out can be managed; demonstrates items are...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Low cost 0 Year(s)
Tags:
Good practice

Pub restaurant seeks savings with Sunday lunch service

Carving out benefits tackling food waste Busy pub-restaurant discovers vast waste-reduction opportunities through better customer relations and serving practices ‘First-come, first-served' and 'when...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Low cost 0 Year(s)
Tags:
Good practice

Reducing food waste takes all-in effort

Restaurant is 'boxing clever' on reducing food waste Tandoori restaurant involves staff in campaign to reduce waste Portion sizes identified as major contributor, calling for a total rethink The...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Low cost 0 Year(s)
Tags: