Archive

January 2015

January 2015

“Within one week of starting to raise awareness of our water use a leak was found and further monitoring has meant we have reduced our water usage by 85m³ per year, saving us up to £200 a year thanks to the Rippleffect!

Peter Hibbett, Quality and Environment Officer at Saint-Gobain Ecophon, part of the Saint-Gobain Group. 

December 2014

The Rippleffect site survey was really useful as it identified a number of areas in which UPP could save water and money. Simple changes like reducing the WC flush volumes have already made an impact and now we are monitoring shower flow rates to assess whether we need to make changes”

James Sandie, Environmental and Sustainability Manager

The 3Rs survey (previously the Recycle Now survey) has been a staple of WRAP’s research portfolio for nearly a decade, initially focusing on recycling and expanding in recent years to also cover re-use and repair (the 3Rs). This report presents key highlights from the recycling section of the survey.

The following guidance will help you with your water efficiency programme in the food and drink industry. The guidance was developed as part of the work for the Federation House Commitment.

Branocs Tree Hungry Horse pub, part of Greene King, took part in an eight week trial to actively monitor and reduce food waste. By using a smart meter to measure food waste the hotel was able to identify savings and reduce the amount of food being thrown away. The trial successfully reduced food waste per cover by around 15% and achieved substantial financial savings. This equates to a reduction across the site of around 4 tonnes per year.

Crieff Hydro took part in a food waste monitoring trial to actively measure and reduce food waste in its main Meikle restaurant. By using a smart meter to measure food waste, the hotel identified the areas to focus on were the breakfast and lunch buffet. Subsequently the hotel reduced food waste through various measures.

The Salutation Hotel, part of the Strathmore Hotel Group, took part in an eight week trial to actively monitor and reduce food waste. The trial successfully reduced the weight of food waste per cover by 36% and achieved financial savings worth approximately £10,900 per annum. Replicating these savings across all seven hotels in the group could lead to reductions of 29 tonnes of food waste and £76,000  of savings due to reduced food purchasing costs each year.

This report identifies and reviews end of life market opportunities for textile rag and fibre in the UK.

As leading members of the Hospitality and Food Service Agreement, City Hotel Derry and RiverRidge Recycling are acutely aware of the costs to business of food waste, and the need for collaborative partnerships to ensure food waste prevention.

This chart shows recent trends in exports compared with the previous five years.