Connecting SMEs for a green economy

Eco-catering Equipment: high performance products, environmentally friendly, low running costs for the food sector.

Eco Catering Equipment's picture

Intro is committed to reducing its effects on the environment.  All employees, customers and other stakeholders are asked to respect the environmental goals laid out in the Eco-Catering environmental policy and to participate in the discussion about environmental issues.

We understand that the changes we make now will have an impact on future natural resources. Global warming is such a fundamental issue and unless we change our behaviour, our environment will suffer and natural supplies will decline at an even quicker rate, resulting in detrimental effects for businesses and more generally humankind.


Description of the solution

Eco Catering Equipment not only supplies a carefully selected range of commercial equipment of the highest quality and efficiency, picked to meet a variety of environmental requirements; it also engages in the implementation of the following activities to reduce their environmental impact. For example:

- Putting into effect energy saving technologies that will be beneficial for the environment as well as our energy consumption levels;

- Reduce pollution, emissions and waste in the Eco-Catering premises. Waste management is a key area that is taken into consideration, especially our paper. For example, any discarded paper is reused as scrap before being taken to a recycling bin;

- Considering daily activities and taking responsibility for minimising negative impacts on the environment. Daily routines such as travelling to work is one of the things taken into account and all employees are encouraged to find ways other than driving (we support the cycle to work scheme.) ;

- Purchasing office supplies that have been recycled or are recyclable and local, being mindful of the carbon footprint of the product;

- Saving building resources as much as possible in accordance to the latest eco guidelines is essential, especially when considering things such as energy consumption from lighting to computer systems;

- Expect similar environmental standards from all suppliers and contractors;

- Passing on our knowledge to help educate our clients and potential clients about environmental standards and efficiency within the catering industry is something we take pride in doing;

- Staff training and participation.

Eco Catering are trying to develop a ranking system that rates the efficiency but also the environmental impact of the machines, the running costs, the recyclability, etc. to benefit the hospitality industry and help reduce the overall environmental impact of the commercial kitchen



Buying Eco-Catering Equipment not only allows the achievement of energy savings in the use of machineries, but also the reduction of material consumption. For example, buying select dishwashers on allows the customer to obtain savings in water, electricity and detergent use.

Despite the absence of a carbon footprint calculator, we also expect customers to achieve carbon emissions savings. At the moment is not possible to provide figures, but through the implementation of the above-mentioned environmental policy we know we are offering catering equipment that has a lower carbon footprint than other suppliers.


No incentive or enablers.


One of the challenges we are currently facing is the collection of information from some manufacturers; we would like to know the point of manufacture, what material is used, running costs and efficiencies, how they assess this, etc.

External factors need to also play a role in order to make this cultural change towards greener products. Tax exemptions already exist, such as ECA and energy tax exemption through which companies could claim back but still some customers are reluctant.


Lessons learnt

The key message is about the need to educate potential customers on two aspects:

  1. Buy cheap you buy twice. We hope to educate and are trying to get some official system online to give consumers a general overview about the products, even if there is a risk that a company will use our information and move to a cheaper competitor, which very often results in a greenwashing attempt;

  2. Buying cheap does not mean saving money on the medium to long term. It does pay to invest a little extra now. The biggest challenge is the end-user’s awareness and willingness to engage in the purchase of eco-catering equipment. To this purpose, we are trying to show that environmental and economic savings are achievable. For example, we show potential customers that an investment now would save them money in the medium term and that they would have their payback in a few year’s time.

Further details

How was the green solution financed?: 
Would you characterize the green solution as: 
Medium to low capital intensive investment (i.e. €3,000 -€10,000)
Operating and maintenance costs: 
Yes, low O&M costs