1. Energy - see Hospitable Climates Fact Files for energy-saving tips and advice.
  2. Water - monitor your water use. Increases in water use can indicate a costly leak or overflow. See GG152R Tracking water use to cut costs.
  3. Water - construct a water balance. Estimate water use for each item of equipment and keep investigating until you match actual consumption. Key information for identifying water saving opportunities. See GG152R Tracking water use to cut costs.
  4. Water - toilet cisterns installed before 2001 typically use up to 7.5 litres per flush (9.5 Litres before 1993). Low-flush cisterns can use 6 litres or less and dual flush cisterns can go as low as 6litres/4 litres giving a theoretical 4.5 litre average. If older style cisterns are fitted flush volume can be reduced with a brick, hippo, or submerged plastic water bottles.
  5. Water - consider water-saving devices such as water-efficient dishwashers, sensor taps, urinal controls, waterless urinals, low flush and dual flush toilets. See GG522 Cost-effective water saving devices and practices - for commercial sites.
  6. Water - water-efficient devices on the water technology list can qualify for Enhanced Capital Allowances, which allows businesses to write off 100% of the investment against their taxable profits.
  7. Water - consider storing grey water for watering plants, outside washing and toilet flushing. See GG522 Cost-effective water saving devices and practices for commercial sites.
  8. Water - don't rinse or defrost food under running water. Use a two-sink system for rinsing and defrost at room temperature or in a fridge.
  9. Waste - segregate waste materials such as paper, cardboard, glass, cans and cooking oil for recycling. See EN506 Recycle waste and cut costs to the environment.
  10. Waste - ask suppliers to deliver in re-usable packaging (vegetable crates, milk crates, bread crates) to reduce waste.
  11. Waste, purchasing - consider buying in bulk to reduce packaging and costs (but take care not to over order). See CS619 Process improvement at catering supplier slashes production costs.
  12. Waste, purchasing - printing and copying documents double-sided, using the print preview function and sending documents by email can all reduce waste and costs. See GG256 Green officiency: running a cost effective, environmentally aware office.
  13. Food waste - measure your food waste. Some estimates put waste in food preparation at 25% of purchases. How much is food waste costing your kitchen?
  14. Food waste - measure your food waste. Calculate an average cost for food ingredients from a sample of invoices. Monitor food waste (bins x weight per bin) for a period of time. Put a cost on food waste (cost per kilo x weight).
  15. Food waste - ensure accurate ordering and stock rotation to avoid ingredients going out of date.