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
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
Read more
Cafe/Restaurant/Teahouse
Refrigeration heat recovery
Recovering heat produced during the refrigeration process is possible and can help...
Energy
Read more
Cafe/Restaurant/Teahouse
Restaurant chain turns off unused equipment and saves energy
​Crescendo Restauration, a chain of 68 eateries across France, carried out a...
Energy
Read more
Cafe/Restaurant/Teahouse
Hamburg pastry shop saves energy and boosts its bio-image
The German Caféhaus Langes is a well-established pastry shop and organic coffee...
Energy
Read more
Cafe/Restaurant/Teahouse
Maintenance checklist for cooling and freezing equipment
Freezer rooms, cold rooms, and controlled ambient stores represent a considerable financial...
Energy
Read more