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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

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

Surplus food from grocery stores to charities

Shared table... a shared cause  A network for collection and centralised logistics of surplus food from grocery chains helps different charities It means more reliable food waste collection through...
Sector / Industry:
  • Food processing
  • Wholesale and retail
Resources:
  • Materials
  • Waste
  • Carbon
Good practice

Bioethanol and animal feed from bread spill of grocery stores

Bread salvagers Bread surplus from a Finnish grocery trading cooperative is used to produce bioethanol and animal feed Leftovers are collected from over 50 stores and bakeries in and around Helsinki...
Sector / Industry:
  • Wholesale and retail
Resources:
  • Waste
  • Carbon
Good practice

Food waste turned into bioenergy for food manufacturers

Closing loops Inedible food waste from Finnish grocery stores is collected and made into biogas Biogas is then used by the food manufacturer partners of the company Kesko is the second-biggest...
Sector / Industry:
  • Food processing
  • Wholesale and retail
Resources:
  • Waste
  • Carbon
Costs, savings, and payback time: Medium cost
Good practice

Supermarket reduces food waste by selection management

K's choice ​Targeted software and methods allow a Finnish grocery store to substantially reduce food waste in all departments Thousands of euros saved by reducing food waste over only a couple of...
Sector / Industry:
  • Wholesale and retail
Resources:
  • Materials
  • Waste
  • Carbon
Costs, savings, and payback time: Medium cost
Good practice

Longer opening hours reduced food waste at Lidl Finland

​Peak planning, peak performance... Extended opening hours reduce demand fluctuations, resulting in better forecasting New system monitors demand and improves forecast-based planning and food-waste...
Sector / Industry:
  • Wholesale and retail
Resources:
  • Materials
  • Waste
Good practice

Meant to be tasted, not wasted

Retailer reduces food loss with customers on-board Finnish grocery stores actively communicate to customers about their food waste management efforts, encouraging them to reduce household food waste...
Sector / Industry:
  • Wholesale and retail
Resources:
  • Materials
  • Waste
Costs, savings, and payback time: High cost
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: