Cooking

Best practices

Material savings by reusing prune waste

Money for jam... and pits Well-established conserve-maker converts bio-waste into a revenue stream Selling its prune pits to a partner company cuts waste by 26 % and saves around € 3 600 a year Favols is a jam manufacturer in southwest France. Created about 50 years ago, the company has been...
Best practices

Hospital in France reduces food waste

Sensible food management gets results Hospital limits food waste at its source Saves up to € 30 000 per year Carbon footprint lowered by 34 tonnes of CO2 a year Centre Hospitalier de Redon, France is a health facility with technical expertise in the fields of medicine, surgery, obstetrics...
Best practices

Reusable materials tackle waste in food production

Upstream solution to a downstream waste problem Raw materials supplied in large returnable containers Recuced waste by 4 tonnes per year Handling time and workload reduced Marie is a French agribusiness specialising in manufacturing and distributing fresh and frozen prepared meals. In 2009, Marie...
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 annual energy costs, while a new cooling system saves € 12 000 Denito is a Bulgarian producer of salads...
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 other purposes. In the food and beverage industry, for example, it is possible to recover heat from...
Best practices

Composting by Canadian restaurant radically cuts landfill

Looking to garbage for inspiration... Composting and recycling cuts landfill by 99 % and associated costs 8 cedar composting bins divert around 190 kg of organic waste weekly Cajun Attic, a restaurant in Canada, implemented a management system for the (mainly organic) waste generated on site with...
Best practices

UK meat producer's waste-prevention campaign

Tackling mounting energy and waste bills as business grows Experts helped SME address energy and waste issues as business grew 54 tonnes of waste and 174 tonnes of CO2 equivalent avoided annually Led to yearly savings of € 51 000 Malcolm Allan Ltd is a family business, established in 1954, producing...