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
Zero waste restaurant in the UK moving away from wasteful industrial logic
Silo restaurant takes 95% of food that could necessitate a bin and...
Waste
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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)
Food Waste Prevention in HoReCa
​In the kitchen of a hotel or restaurant, a large amount of...
Waste
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Hotel/Guest HouseCafe/Restaurant/TeahouseCombined(Hotel+cafe)
Prevention of packaging waste
Packaging (bottles, bags, containers, etc.) is one of the most significant waste...
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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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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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
Reducing food waste takes all-in effort
The Shilam Tandoori in Aberystwyth, Wales, is the second restaurant opened by...
Waste
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Cafe/Restaurant/Teahouse
Smart ordering in seafood restaurant
​The Seahorse restaurant in Llandudno serves high-quality seafood, which is costly if...
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
Sustainable catering saves money
Sodexo provides catering services to a large IT company based in Cork,...
Waste
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Hotel/Guest House
Green agenda” at UK holiday resort
Ribby Hall Village is a family owned holiday resort near Blackpool. The...
ManagementWaterWasteEnergy
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Hotel/Guest House
Collaborating to maximize resource efficiency in hotels
The Best Western White Horse Hotel in the city of Derry in...
Waste
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Hotel/Guest House
Environmental laundry in Czech Republic
Environmental laundry BSB in Olomouc uses renewable electricity and waste heat from...
Energy
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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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