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]

Cafe/Restaurant/Teahouse
Simple water efficiency measures at Henderson of Edinburgh
​Henderson of Edinburgh Restaurant is a Scottish institution serving quality produce from...
Water
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Cafe/Restaurant/Teahouse
Food waste reduction in restaurants in Porto and Ibiza
A significant part of the municipal waste consists of food waste, either...
ManagementWaste
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Combined(Hotel+cafe)
Pont Alimentari
Pont Alimentari offers a diagnosis of food that is thrown away in...
Waste
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Cafe/Restaurant/Teahouse
Recycling used cooking oil into biodiesel
​In hotel kitchens and restaurants, large quantities of used cooking oil are...
Waste
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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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