Waste (Scotland) Regulations - Case Studies

Bay Fish and Chip Shop is an award-winning fast-food retailer committed to managing waste effectively. Food waste is recycled, turned into compost by a local farmer who grows the potatoes from which the shop makes its chips. All waste fuel is converted into bio-fuel, packaging is recyclable and compostable, and staff are trained about the company’s environmental programmes and incentivised to develop sustainable ideas. Over a twelve month period they prevent 6,300kg of waste from going to landfill and have saved 56 tonnes of CO2 from being released into the environment.

Aberdeen Exhibition and Conference Centre, by the very nature of its business, finds waste to be a major costs. Improved recycling helps reduce the expense and prevent waste to landfill.

Mercat Tours operates in Edinburgh on-street with tourists and from its offices. Both aspects of the business aim to prevent waste and improve recycling.

Award-winning Elan Hair goes above and beyond to improve their recycling. 

Royal Botanical Gardens famous the world over 700,000 visitors a year and over 2 tonnes of food waste weekly which is taken to anaerobic digestion.

Timberyard is a small Edinburgh city centre restaurant preoccupied with preventing waste across every aspect of their operations

Mo’s Convenience Store considers all aspects of waste prevention and relies on staff to support their policies.

The thriving Mains of Scotstown Inn champions sustainability and takes a holistic approach to waste management.

The Gleneagles Hotel manages waste across all aspects of its business including events, conferences, food service eand guest rooms.

Graham Construction based at Fife Energy Park clearly mark waste streams to prevent contamination and capture key recyclates.