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Use a systematic approach to cut costs, waste, water and energy in food and drink processing businesses.

How food and drink producers can reduce waste, cut costs and reduce their environmental impact.

The most effective way for catering businesses to use biological dosing systems to deal with fat, oil and grease.

Overview of the relevant wine regulations that affect UK wine trade businesses, including wine quality standards and wine labelling.

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.

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.

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.