Sustainable KPI's

EICC's target is to reduce carbon emissions by 20% per m2 per year by 2020, relative to the 2013 baseline.  The emissions by source breaks down emissions according to the GHG Protocol's scopes: direct emissions, indirect (energy) emissions, and other indirect emissions.

The following 15 elements of EICC's carbon footprint are actively monitored:

(1) Electricity, (2) Gas, (3) Business Travel, (4) Water, (5) Paper sheets, (6) Paper recycled, (7) Cardboard recycled, (8) Plastic recycled, (9) Cans recycled, (10) Glass recycled, (11) Kitchen oil, (12) Lamps recycled, (13) Dry mixed recycling, (14) landfill waste and (15) food waste composted.

The trend for total energy use is observably downward trend.

EICC & the Hospitality and Food Service Agreement (HaFSA)
The Hospitality and Food Service Agreement (HaFSA) is a voluntary agreement, run by Waste Resources Action Plan (WRAP) and Zero Waste Scotland (ZWS) to support companies in reducing waste and increase portions of waste being recycled. The EICC is one of the early signatories of this government led initiative. Find out more about HaFSA here.  

EICC has contributed to the collective progress being made by the signatories by reporting to WRAP a reduction in waste arising and a consistently high recycling rate for food and dry materials.

The total waste generated by the EICC, relevant to the HaFSA, has fallen by 5% between 2012 and 2015.  The overall recycling rate is consistently high.

A spokesperson for Zero Waste Scotland commended the EICC's efforts, saying:

"Zero Waste Scotland is delighted that Edinburgh International Conference Centre has contributed to the Hospitality and Foodservice Agreement by reporting its annual waste data, working to reduce waste and maintaining a consistently high recycling rate for food and dry materials.  Its enthusiasm and commitment sets a good example for others in the foodservice sector."

For 2015, EICC have the following records:

  • Plate Waste                                                           3.69 tonnes
  • Total Food Waste (incl. disposable cups & cutlery)    35.1 tonnes
  • Plate Waste as a % of Total Food Waste                   10.5%

"EICC sets a good example for others"  Katie Haycock | Project Manager | WRAP

"WRAP are delighted that EICC has contributed to the Hospitality and Foodservice Agreement by reporting their annual waste data, working to reduce their waste and maintaining a consistently high recycling rate for food and dry materials.  Their enthusiasm and commitment set a good example for others in the foodservice sector."

EICC's use of the EFQM Excellence Model in their business delivers sustainable results and provides a role model for others. With their Plan-it green™ approach, we are impressed with the number of people involved in ensuring that sustainability issues are considered in all areas.
Former EFQM CEO, Piere Cachet
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