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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

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

Energy saving to become a modern conference centre

Transformation of another kind... 80 % of the hot water demand is produced by a 40m2 solar collector system Natural wall-cooling system using water from nearby well Annual energy savings are around...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Energy
  • Water
  • Waste
Costs, savings, and payback time: High cost 3 - 7 Year(s)
Good practice

Improved recycling process through employee training

A culture of sustainable thinking Training programme encourages staff to think in a more sustainable way Housekeepers learn about correct ways for waste segregation Low-cost measure which can bring...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Waste
Costs, savings, and payback time: Low cost
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
Technology

Web application helps to minimise food waste in restaurants

Finnish businesses have developed several digital and smart technology-based applications and solutions to reduce food waste in restaurants. An example of such web-based applications is the Waste...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Waste
Costs, savings, and payback time: Low cost 0.25 - 0.8 Year(s)
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:
Good practice

Low- and no-cost measures to reduce food thrown away

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...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Low cost 0 Year(s)
Tags:
Good practice

Hotel shares the benefits of reducing food waste

Plant-to-plate thinking Food-waste warrior volunteers to be a YBIF ambassador after positive experience with programme, and leads by example Communicating with guests about the food on their plate...
Sector / Industry:
  • Hotel and restaurant
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Low cost 0 Year(s)
Tags: