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Best practices
Heat recovery
Heat recovery can help to reduce overall energy consumption on-site while reducing total running costs in the bargain. Recovered heat can help you reduce energy consumption or provide useful heat for
Best practices
Cluster cleaning
Cluster cleaning is a cleaning method which balances food safety with economy. Equipment is cleaned when it is needed, not according to a predefined timetable. The staff involved in cluster
Best practices
High-pressure cleaning in food and drink industry
Pressure cleaning is used for cleaning floors, walls, vessels, containers, open equipment and conveyors, and as a rinsing stage following cleaning and the application of chemicals. In high-pressure
ECCP News
Canadian cluster data portal
The Institute for Competitiveness & Prosperity has set up a Canadian Cluster Data project - a portal is available on its website which provides interactive data about traded and local clusters across
cluster mapping
Best practices
Green cleaning in place (CIP)
Green cleaning in place, or Green CIP for short, is a technology enabling the re-use of caustic soda during parts cleaning in food and drink production. The principle is that pipes and tanks are
Best practices
Innovative company takes control of its energy bill
Sweet smell of success Specialist manufacturer prioritises energy savings Audit reveals diverse list of energy-saving actions SOLEV is a French producer of high added-value designs for perfume
ECCP News
Canadian Superclusters on the final round for the national ISI competition
In July, we have informed you about the Innovation Supercluster Initiative, a competition launched by the Canadian government in May 2017 through the presentation of the 2017 budget. This competition
superclusters;
Best practices
Constructing an environmentally friendly hotel
Cosy and friendly... to the environment, too Newly built hotel went all out to provide comfort without the environmental cost 8 % of the total building costs were dedicated to 'green' measures 
Best practices
Hotel guests view EU Ecolabel as proof of quality
Stamp of approval Good guest reviews regarding Ecolabel and green actions 73 % acknowledged hotel's certification and 93 % saw it as a good sign Green measures cover water, heating, lighting
Best practices
Waste generation self-assessment review for food and drink manufacturers
Self-assessment can help you review the company's waste-management practices. Through no- or low-cost measures, you can identify where waste is arising at each stage of a process and take steps to
Best practices
Energy savings in a small hotel
Fortune favours the Fevery Ecolabel pioneer in Belgian hospitality sector Actions between 2010 and 2015 reduce power consumption by 11 % and gas and fuel by 33 % Hotel Fevery is a 10-room family
Best practices
Sustainable packaging in food and drink industry
Packaging is a major part of the food and drinks sector. As awareness grows of the need to minimise the environmental impact of packaging throughout the product life-cycle, innovative companies are