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]

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)
Resource efficiency audit
​The purpose of this audit is to assess the initial key performance...
MaterialsWaste
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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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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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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
Weight and Think
​The goal of this good practice is to raise the awareness of...
Waste
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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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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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