Step 3: How to reduce your carbon emissions

Turn it off

Turn equipment and lighting off when it is not needed. Ensure that staff are aware, and you have clear guidance of what can be turned off when, e.g. signs, stickers, turn off/on schedule. 

Check if you can turn off energy guzzlers like vending machines, chillers, electric heaters, when not in use for longer periods. Consider using timers and sensors to make this easier. 

Turn it down

Heating costs rise by about 8% for every 1C of overheating, so make sure to turn down the heating to recommended temperatures (i.e. 19-20C for living areas) and review setting regularly. Find out more about heating and cooling settings.

To save energy used to heat water, switch to a water efficient shower head or reduce flow rates on hot water taps and showers. Find out more about taps and showers.

Use the eco setting on appliances like dishwashers and washing machines, only use the dishwasher when full. 

Reduce energy used by replacing halogen and CFL bulbs with energy efficient LED, use the 1.1. Equipment and Lighting workbook on the Step 1: Indentifying emissions page to do a lighting survey and identify priority areas for replacement. Find out more about low energy lighting.

Control it

Avoid cooling and heating a space at the same time 

Control space heating with thermostatic controls and where appropriate create separately controlled zones in the building. Find out more about heating and cooling settings.

Check your boiler controls regularly and ensure they are at the most efficient setting. Find out more about boiler controls.

Install lighting controls (e.g. motion sensor, day light sensors, timer switches) where appropriate. Find out more about lighting controls.

Treat it well

Ensure you regularly check your boilers, refrigeration, extract ventilation and grease traps. Clean and well-maintained equipment operates efficiently and lasts longer. A simple maintenance schedule will save on energy and costs. Find out more about monitoring and maintenance.

Ensure refrigeration equipment is well maintained as this can keep energy consumption down, e.g. maintaining door seals, regularly defrosted, coils free from dust. 

Keep cosy

Ensure your building is well insulated and that windows and doors are draught proofed. 

Ensure hot water tanks and pipes are insulated. For more information see our keeping cosy fact sheet.

Staff training

Get staff on board, make sure they know what to do, how to do it, and when to do it and what impact their actions have. Staff training and participation is key to many energy saving measures being successful.

Renewable energy

When you have taken action to reduce the energy used in your building, you are in a great place to look at renewable energy options for your business. You will then only need to cover a reduced amount of energy by renewable sources, which could save money in the long run. 

You can install renewable energy systems like solar panels, heat pumps, or biomass boilers. This will help reduce your carbon emissions while heating your building and reduce costs in the long run. Check out the financial support available through Business Energy Scotland.

You can also consider switching to a renewable energy provider, but it is recommended to ensure that the tariffs align with what you can pay and that you get 100% renewable energy for maximum impact on your carbon footprint.

For more information visit the Which? website for "Differences between green energy suppliers"'.

Monitoring food waste

Monitoring where food waste comes from and take action to reduce waste.

For more information see our Food & drink emissions: Further advice and support section. 

Increasing plant-based options

Animal-based foods generaIly have higher emissions than plant-based. Increasing plant-based options on offer, will not only help reduce your carbon footprint but also meet the increasing consumer demand.

Find out more about emissions from food products by visiting the Our World in Data website.

Seasonality

Opting for in-season, and sustainably and responsibly produced products. 

Choose local where possible

This supports local suppiers and communities, and provides your customers with a quality Scottish food and drink experience.