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Best practices
Seaside hotel drives breakfast buffet savings
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
Best practices
Balancing food waste and customer experience
A portion of caution Hotel restaurant trials smaller portions to reduce massive amounts of observed 'plate waste' The trial followed WRAP recommendations Great care is needed to balance customer
Best practices
Low-cost energy saving measures for efficient refrigeration
Energy saving does not need to be expensive. Up to 20 % can be cut in many refrigeration plants through actions that require little or no investment. The actions should be focused on good housekeeping
Best practices
Nordic Swan ecolabel underpins Estonian print company
Remember to read the 'green print'!  Printing company with a robust eco-philosophy reeps benefits in Nordic market Natural inks, oils and recycled paper are a key part of the green printing
Best practices
Quality wood only from sustainable Finnish forests
Feel the positive energy! Hoisko uses only wood from sustainable and responsible forestry Responsibly harvested wood is a very sustainable raw material Hoisko is a cross-laminated timber (CLT)
Best practices
Energy awareness and positive involvement at Finnish dairy
Multiple actions, one goal... save energy! Arla Oy organises yearly energy awareness-raising actions involving the entire organisation The campaigns communicate energy saving potential in everyday
Best practices
Green CIP delivers multiple benefits in dairy production
Leaning towards clever cleaning   Employing CIP cuts caustic soda use by some 90 %, and energy and water use by 50 % each It also decreases cleaning downtime, boosts productivity and generates
Best practices
Heat recovery potential in small food factory refrigeration
Great recovery! Making the case for investing in chillers with heat recovery potential Payback can be as fast as two years Refrigeration systems cannot make heat disappear – they just move it
Best practices
Solar heat in breweries
Spotting the solar trend German brewery seemlessly integrates solar into its energy mix 155 m2 solar thermal system produces 400 MWh a year To help offset growing energy costs and improve its
Best practices
Fine-tuned energy management in French cannery
Better data... in the can Carbon Footprint analysis points to the need for better, comparable data feeding optimised metering and operations Measures lead to 36 % savings on steam production and
Best practices
Restructuring work to keep a slaughterhouse afloat
When design, business, engineering and the environment all come together A tenancy change presents an opportunity to retrofit a slaughterhouse, making it more efficient and safer Measures generate
Best practices
Pioneering French company invests in new green energy
The fruity aroma of success French fruit wholesaler and marketer turns its 1 800 tonne-a-year headache into an efficient biogas energy and heat plant Energy independence, co-generation potential