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Best practices
Water minimisation in food processes
Water is often an undervalued resource. Organisations and their employees have little or no idea how much water they use, or the amount of money that could be saved by using water more efficiently
Best practices
Sawmill in France recycles lumber strapping bands and saves money
A strapping 'green' solution to a vital process Sawmill shows how recycling can be good for the balance sheet and the environment Small investment in recycling leads to savings of € 1 250 per year
Best practices
Energy and water-saving in Bulgarian bakery
Well-baked plan to save resources A series of power- and water-saving measures cut annual costs Installing solar panels offsets investment costs Annual savings: € 17 000 on grid electricity, € 3
Best practices
Specialist shop in Italy wins with zero-waste shopping
Local shop tackles 'food print' in its own style  Sustainable shop sells local produce, unpacked, and mostly organic Customers buy what they need with no extra packaging, all part of the shop's
Best practices
Energy efficient production of salads
Sometimes the small things deliver the biggest savings Food producer identifies simple yet effective energy savings in its heating and cooling processes New stoves and ovens save € 13 200 in
Best practices
Waste-water sludge treatment
Sludge treatment techniques generally reduce volume or change its nature before disposal or reuse. By reducing the volume or weight of sludge for disposal you can cut respective transport costs and
Best practices
Energy bill halved in a cooker plant
Closer inspection showed where savings could be made Domestic appliance-maker shaved € 14 000 off energy bill in first year Paid back its energy-efficiency measures in four months  General
Best practices
Energy efficiency as competitive advantage
Rethinking energy intenstive operations pays off Laundry learns that being green can be cost-effective too Operating costs are kept down through waste-heat use and biodegradable detergents reduce
Best practices
Supermarket of the future
How cost-efficiency and sustainability can get along in big chains ... Major cost-conscious supermarket chain sets sights on sustainability too Eco-efficient lighting, heating, ventillation
Best practices
Energy self-sufficient hotel and farm
This little piggy went to market ... and more  Hotel farmstay introduces circular economy thinking Crops, livestock, energy production, waste recycling ... everything is factored into this closed
Best practices
SPIT metals optimises air-conditioning management, cuts energy costs
Economising in an energy-intensive sector SPIT's optimised air-conditioning system significantly cut energy costs Saving the planet an equivalent of 89 000 km car journeys SPIT has 65 years of
Best practices
Optimisation was the key to saving energy at Manuplast
Timing is everything! Optimising heating process, repaired leaks and energy-efficient motors cut 41 tonnes of CO2 annually Annual saving of € 5 000 In 2007, Manuplast carried out a complete