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Strattons is a small, independent, family-run hotel in Norfolk. In just one year (2010-11), the hotel managed to save over £16,000 by reducing food and packaging waste, increasing recycling to 98% and making savings in other areas such as good housekeeping and water use.

Key points
  • Commitment to waste reduction reaps benefits
  • Effectively managing waste at the hotel
  • Getting staff involved


All waste produced in the hotel is segregated, weighed and recorded. Where possible, the waste is taken to the ‘recycling room’ for storage prior to re-use or recycling. Less than 2% (149 kg) of the hotel’s waste is sent to landfill.

This has led to a number of savings across the hotel that totalled £16,000 in 2010-11.

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  • WRAP - Strattons case study - FINAL.pdf

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