Growing Green Case Studies
Every business is different, meaning your sustainability and net-zero journey is yours to shape.
This case study series, Growing a Green Business, was created to showcase the projects funded by the Growing Green programme. Some focused on waste product re-use, some on adopting different technology, others on energy efficiency, but each business came up with a decarbonisation project best suited to their operations.
Reducing distillery water usage by 90% through re-use
Pleasant Land Distillery, Ashford
Water is becoming scarcer as a resource. Contract distiller, Sebastian Barnick, from Pleasant Land Distillery is implementing a system that will enable him to have 10% of the water usage of a regular distillery and wants to share the knowledge with other small-scale distillers.
Turning 30 tonnes of food waste into profit
Nim's Crisps, Sittingbourne
Food waste is a big issue within the agri-food sector and for business owner, Nimisha Raja, of Nim’s Fruit Crisps this latest investment will not only massively cut down her food waste but open up a new business market.
Saving 20% on energy bills through cold store efficiency
JIB Cannon and Son, Tonbridge
With rising fuel prices hitting horticultural and agricultural growers, every saving counts. Giles Cannon, from JIB Cannon & Sons, a Kent-based fruit farm, is trialling a solution for his cold store that could help him reduce his energy bills by 20% across his business.
Insulating an electric van to cut 3000kg of carbon dioxide emissions
By insulating his electric vehicle and making it fit for transporting fresh produce, microgreens grower, Jason Perrot, is reducing 3 tons of carbon dioxide emissions when compared to using a diesel van.
Dehusking machine for nuts creates new market
Roughway Farm Online, Tonbridge
Hitting net-zero as a business means looking across all your operations. Tom Cannon, of Roughway Farm Online, is designing a new machine to efficiently remove the leaf from his cobnuts, helping him properly segregate waste to find new uses for his by-products and reduce product refrigeration time.
Encouraging bottle reuse rather than recycling
Zak's Kombucha, Wye
Of the 3 R’s, Reuse comes before Recycle. That’s what kombucha brewer, Zak Tozer, from Zak’s Kombucha, sets out to achieve with his bottle return scheme for customers buying his beverages.