Applied Waste Techniques

As Eco-Schools Ambassador and Wirral Eco School Award-winner, Heswall Primary has a strong eco-focus.

Prepared-not-served waste fell by 94% by using measured data to change cooking practices.

A grammar school's "Green Society" chose a Ridan Composter to tackle their food waste.

Serving locally-sourced, sustainable produce, the hotel minimised stock spoilage and saved £109 per week.

An environmentally-conscious inn wanted to reduce the carbon footprint of their business.

The university increased its recycled waste to 60% and implemented a robust compliance system.

A high-volume, fast-turnover operation reduced pre-prepared food waste by 80%.

Sustainability is high on the agenda for Ashley Primary, another Eco-Schools Ambassador.

A four-star luxury hotel with five restaurants cuts food waste as a percentage of sales from 9% to 5%.

The farms recycle over 6 tonnes of food waste per year, and the city children get to learn about composting.

CUH have driven a 25% reduction in waste management costs.

An executive dining service cuts food waste by half, saving 50 tonnes of CO₂ emissions annually.

A café and a community garden join together to create and use compost - solving two needs in one.

A corrugated packaging provider trains its staff to understand why good waste management is critical.

An Indian food bazaar reduces food waste by 1.6 tonnes per year, with an annual saving of £13,529.

A large residential centre saves £70 per month by composting, and adds to its sustainability credentials.

Two large Ridans compost 24 tonnes of food waste every year, saving £2,400pa on food waste collection charges.

A large professional services company keeps up to date with key pieces of waste management legislation.