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Tools and Guides

We have a range of practical tools and guides that will help you cut costs, reduce waste, and save energy and resources

Scroll down our list, to source what you need to build in resource efficiency to your business :

Guide to treating food waste on-site.

Not all food waste is entirely avoidable, even when all reasonable efforts are made to prevent or redistribute waste. Exploring anaerobic digestion, composting and wormeries as means of managing and disposing of waste responsibly and lessening environmental impact.

Guide to managing food waste in cheese manufacturing - dairy sector

Your good practice guide written to help dairies, and particularly cheesemakers, to reduce food and natural waste. The result? Financial cost savings and reduced overheads.

A guide on monitoring and measuring to prevent food waste

If you want to reduce food and drink waste then you need to know what you’re wasting, where you’re wasting it and why. That’s what monitoring and measuring is all about.

Food redistribution guidance and supporting documentation

We have developed a Food Redistribution Guidance Document in conjunction with Food Standards Scotland to tell you all you need to know about how to redistribute surplus food. From how to identify surplus food to food safety considerations the guide will lead you through the process.

Brewery Guide on how to cut waste and create value from brewery by-products

Beer production inevitably leads to some waste such as; spent grains, hops and yeast slurry. There are many opportunities to reduce waste and turn by-products into food and fuel. Read this guide to find ways to make use of your brewery by-products, reduce waste uplift costs and avoid landfill.

Your guide to preventing food waste in hospitality

Most business do not realise how much food waste costs them. The cost of food waste from the UK hospitality and service sector was estimated at over £2.5 billion in 2016. That’s not small potatoes. For every meal your food-based business serves up, approximately half a kilo of food waste is produced. Which amounts to almost £1 per serving?

Manufacturing sector – guide on food waste prevention

Food waste generated in the food and drink manufacturing sector costs businesses an estimated £950 per tonne. The industry has a key role to play in helping to reduce food waste.

Guide to designing out construction waste

A complete guide to designing waste out of a construction project for clients, designers and contractors.  All aspects of the whole life of a building is covered from initial design to decommissioning. The aims of the guide are to help reduce the use of virgin materials, optimise resource-efficient maintenance and repair, and maximise re-use of materials at the end of life. This easy to read guide will help you make informed decisions that will save you both time and money. 

Waste prevention beats waste management – hands down. 

Supplier Directory for resource efficient projects

When you are searching for a supplier for your resource efficiency project, you can find one (or several) almost instantaneously. An impartial list of organisations that provide services for; 

  • Energy and water efficiency
  • Renewables
  • Waste and material efficiency
  • Transportation and more. 

Material Considerations: A Library of Sustainable Building Materials for the construction sector

An innovative digital library developed for the construction sector. The materials library is a virtual version of the physical Lighthouse Library in Glasgow. It showcases sustainable, traditional, innovative, recycled and low carbon building materials. The resource will be useful to construction professionals, architects, builders, home-owners and students. Supported by Forestry Commission Scotland and Zero Waste Scotland

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