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Best practices
Efficient environmental management system cuts water use and waste
Big effort leads to bigger results ... and awards Engineering company puts its new EMS to the test and delivers big water and waste reductions Annual water savings of 12 000 m3 and reduced
Best practices
SOUL, sustainable packaging for eggs
Heart and soul of green packaging Packaging specialist worried about large volumes of sludge containing reusable fibres New egg carton design leads to reduced waste and annual savings of € 20 000
Best practices
Saving materials and waste through battery remanufacturing
Lithium-ion batteries get a second life Battery-maker investigates the cost and benefits of different remanufacturing scenarios Conclusion: remanufacturing of lithium-ion batteries is technically
Best practices
Ecodesigned fume cupboards save materials and costs
Safer labs, better environment! Lab specialist uses LCA and ecodesign principles to improve its production efficiency Analysis showed where material savings could be made and parts removed to cut
Best practices
Capping materials and emissions at cap manufacturer
Putting a lid on energy losses Spanish firm discovers a whole world of ways to save energy, materials and costs  Its resulting measures earn it a prize at the European Business Award for the
Best practices
Citrus residues for renewable energy production
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
Best practices
Kivikko seat: sustainable, efficient design
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
Best practices
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
Best practices
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 
Best practices
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
Best practices
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
Best practices
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