Resources

Case study
27 January 2015

January 2015

Initiatives:
  • Food and drink
  • Water stewardship
  • Courtauld Commitment
Sector:
  • Retailers and brands
Case study
14 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. 

Initiatives:
  • Food and drink
  • Water stewardship
  • Courtauld Commitment
Sector:
  • Retailers and brands
Case study
22 December 2014

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

Initiatives:
  • Food and drink
  • Water stewardship
  • Courtauld Commitment
Sector:
  • Retailers and brands
Case study
1 December 2014

A new generation of sustainable products by design. 80% of the environmental impacts of today’s products and services are determined at the early stages of product development and design.

Initiatives:
  • Food and drink
Sector:
  • Retailers and brands
Case study
27 November 2014

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.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
Case study
27 November 2014

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.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
27 November 2014

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.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
30 September 2014

September 2014

The distribution centre at Didcot is Asda’s first purpose-built depot and was constructed using eco-friendly timber and reclaimed brick from a former brown-field site.  Built in 2009, the 42,000m2 ambient goods depot serves 33 stores across the south of England. Asda has a target to reduce its carbon footprint and the company is also championing reductions in water consumption at the depot.

Initiatives:
  • Food and drink
  • Water stewardship
  • Courtauld Commitment
Sector:
  • Retailers and brands
Case study
21 August 2014

Findings from a farm-to-fork assessment with Co-operative Food & Farms, plus wider WRAP research.

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Courtauld Commitment
  • Fresh produce sector
Sector:
  • Farmers and growers
  • Retailers and brands
Case study
8 July 2014

The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
Case study
13 June 2014

The Co-operative Food has undertaken a series of initiatives to give their stores and customers increased product life in order to combat waste.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Household food waste
  • UN SDG 12.3
  • Consumer behaviour
Sector:
  • Retailers and brands
Case study
31 March 2014

April 2014

Nottingham Zinc Group Ltd specialises in leading-edge coating solutions. It is one of the largest independent alkaline zinc plating business in the UK providing expertise to the automotive, construction and manufacturing sectors. Its purpose-built factory in Nottinghamshire has three separate hi-tech continuous plating lines, one powder coating plant and workshop facilities for product refurbishment.

Initiatives:
  • Food and drink
  • Water stewardship
  • Courtauld Commitment
Sector:
  • Retailers and brands