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Cost-effective ways for red meat abattoirs to reduce water and liquid waste expenses.

How to reduce water and liquid waste costs for poultry meat processing businesses.

By reducing water use, food and drink producers can save money and reduce their impact on the environment.

How catering businesses can use grease traps effectively by ensuring good design, use and maintenance.

The most effective ways for catering businesses to handle, store and dispose of waste fat, oil and grease.

How catering businesses can reduce the cost of cleaning up fat, oil and grease including switching products or buying in bulk.

How caterers can cut down on fat, oil and grease by reducing use and reusing them where possible.

The costs catering businesses may have to pay when using and disposing of fat, oil and grease.

How caterers and food businesses can reduce costs, risk and environmental damage by dealing with fat, oil and grease correctly.

Funding support for food and drink businesses in Northern Ireland.

Where to get advice, funding and skills support for food and drink businesses in Northern Ireland.

An outline of the wine industry in the UK, including wine trading regulations and rules for importing and exporting wine.