Understanding energy use helps Kettle Produce cut costs

In this case study Green Business Fife explains how Kettle Produce used a student placement through the Green Business Partnership (formerly Business Environment Partnership) to conduct a detailed analysis of its energy use and indentify opportunities for reducing consumption.

Wastewater Ecological Treatment System

Sustainable Food & Drink recently visited Simon Howie Food’s factory in Dunning (Perthshire) to find out about their low cost, zero carbon and wildlife friendly wastewater treatment system: an Ecological Treatment System (ETS). 

Impact of Energy Prices on Competitiveness

This article highlights how energy efficiency initiatives can help food and drink manufacturers mitigate the impact of rising electricity costs and complements our series on environmental leadership.

Environmental leadership: Macsween of Edinburgh

This case study is one in a series demonstrating how environmental leadership at Macsween of Edinburgh, guardian of Scotland’s national dish, has helped drive down costs, enhance reputation and engage with stakeholders.

Environmental leadership: Nairn's Oatcakes

This case study is one in a series demonstrating how environmental leadership at Macsween of Edinburgh, guardian of Scotland’s national dish, has helped drive down costs, enhance reputation and engage with stakeholders.

Using carbon footprinting to drive business efficiency

Carbon footprinting provides a useful mechanism for monitoring environmental impacts, identifying cost saving opportunities and communicating green credentials. 

Petrie Fine Foods: Engaging Customers with Carbon Footprinting

Find out how Petrie Fine Foods is using carbon footprinting to attract more customers and monitor their costs.

Skye Food Link Van:Linking Businesses, Cutting Costs

Small food producers on the Isle of Skye have collaborated to reduce their distribution costs, cut miles to market, and develop new outlets for their products.