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Best practices
Eco-elegance, by design...
At Isku, responsible design means taking into account the environment in a product's whole life cycle
The award-winning Kivikko seat is a prime eco-design example
Isku
Partner Request
The Catalan Efficient Energy Cluster (CEEC), recognized by the Catalan Government, currently has over 130 members which in their activities offer, promote or develop products or services related to
Best practices
Waving goodbye to food waste
Seafood restaurant with strong waste-reduction credentials continues to learn and improve
Customer perception of dishes running out can be managed; demonstrates items
Best practices
Carving out benefits tackling food waste
Busy pub-restaurant discovers vast waste-reduction opportunities through better customer relations and serving practices
‘First-come, first-served' and
Best practices
Restaurant is 'boxing clever' on reducing food waste
Tandoori restaurant involves staff in campaign to reduce waste
Portion sizes identified as major contributor, calling for a total rethink
The
Best practices
Even top performers can learn how to further reduce food waste
Café fine-tunes its well-established practices that respect every part of the food system
It offers tips and interacts with everyone
Best practices
Plant-to-plate thinking
Food-waste warrior volunteers to be a YBIF ambassador after positive experience with programme, and leads by example
Communicating with guests about the food on their plate