Publisher:
Australian Government
Date:
November 2012
Type:
Topic:
When a customer pointed out the unsustainability of this hospitality venue’s food offerings, the business began a move towards greater energy efficiency that led to a 21% reduction in annual energy usage. The move, which also shaved $10,785 a year off the businesses costs (including through savings in waste and water management) involved changes in lighting, a shift to preferencing local and seasonal products and training of staff to support energy efficiency activities.
