Library

PERETO library is a collection of good practices implemented by HoReCa SMEs in Kyrgyzstan and around the world. It demonstrates diversity of possible solutions and practices that lead to saving resources, cost efficiency and gaining of green image among customers. There are examples of measures saving energy and water, avoiding waste at hotels, restaurants and cafes. Additionally, some examples could be applicable in other commercial sectors other than HoReCa and also residential homes. Library offers search bar and filters by type, category and tags for convenience. Please note that library will be expanding over the coming years, and new good practices will be added. If you would like to feature your green practice as HoReCa SME or suggest one, please contact PERETO team at [email protected]

Combined(Hotel+cafe)
Good Night Hotel: transformation into a modern building with energy efficiency in mind
Good Night Hotel in Jalal-Abad transformed from an old building into two...
ManagementMaterialsEnergy
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Hotel/Guest House
3SIXTY Turn Recycled Plastic Bottles and Upcycled Ocean Waste Into Towels For The Hotel Industry
A 100 bedroom hotel, using a full range 3SIXTY products, could help...
ManagementMaterialsWaste
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Hotel/Guest House
Circular Soap in Park Split Hotel, Croatia
Environmental sustainability, social inclusion, innovation, resource efficiency
ManagementMaterialsWaste
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Hotel/Guest House
art'otel Amsterdam: The Art of Green
Reduced GHG emissions, water savings, staff motivation
ManagementMaterialsWaterEnergy
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Supply of local eco-raw materials and eco-products
Despite the higher cost of quality local food, you can expect very...
ManagementMaterials
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Office paper use reduction
ffice paper is often also an essential consumable in offices, including HoReCa....
ManagementMaterialsWaste
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Sustainable approaches in the use of textiles in HoReCa
Circular approaches in the use of textiles in the economy of a...
ManagementMaterialsWaste
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Efficient and ecological approaches in use of detergents and chemicals
HoReCa businesses use various non-food materials in their practice, including detergents and...
Materials
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Life Cycle Assessment
Every resource, item, product, product, building, and equipment has an environmental impact....
ManagementMaterialsWaterWasteEnergy
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Resource efficiency audit
​The purpose of this audit is to assess the initial key performance...
MaterialsWaste
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Cafe/Restaurant/Teahouse
Supply market and meal preparation in school canteens, leisure centres and multi-accommodation centres
This practice aims to be part of an approach to promote sustainable...
ManagementMaterialsWaste
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Hotel/Guest House
A Sscattered Hotel in the Orobic Alpas: The Ornica hamlet (Bergamo Province, Italy)
The Albergo Diffuso Ornica is the oldest and best-known case of a...
MaterialsWaste
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Combined(Hotel+cafe)
Perpetuum Mobile Albena
"The good practice is about a complete food cycle whereby a sea...
MaterialsWasteEnergy
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Cafe/Restaurant/Teahouse
Balancing food waste and customer experience
Owner William Griffiths and Executive Chef Paul Brown offer a high quality,...
ManagementMaterialsWaste
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Cafe/Restaurant/Teahouse
Surplus food redistribution
Food redistribution is where surplus items, which would otherwise end up as...
MaterialsWaste
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Cafe/Restaurant/Teahouse
Restaurant minimises food waste with a digital application
Restaurant Nolla was founded by three European cooks who wanted to establish...
MaterialsWaste
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Hotel/Guest House
Reduced use of chemicals in a hotel
Casale Romano is an Italian hotel located at 11-hectare property land, situated...
ManagementMaterials
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Cafe/Restaurant/Teahouse
Efficient stock management and portion control reduce food waste
Two Glasgow based restaurants (45 staff members) were producing around 26 tonnes...
ManagementMaterialsWaste
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