A Bradford green business based in one of the world’s most eco-friendly buildings is carving a successful niche helping companies reduce waste, cut their emissions and save money.

Eco efficiency advisors Green Gain, based in the University of Bradford’s sustainable Bright Building, has been working with Welsh hospitality and catering firms on a pilot scheme aimed at reducing landfill waste .

In conjunction with the Waste Resources Action Programme (WRAP) Green Gain, founded two-and-a-half years ago by former Yorkshire Forward specialists Ashley Robb and Steven Ogden, has piloted a scheme for Welsh contract caterers which has produced significant results.

Their expertise has enabled businesses as diverse as caterers, caravan parks and hotels to achieve cost savings of more than £14,000. The programme is also achieving significant carbon reduction benefits.

Green Gain is now looking to roll out the programme across the UK .

Emma Jenkins, of EJ Catering Ltd, in Cardiff, said the pilot had helped her save enough to employ another chef.

She said: “We knew we were wasting a lot of food but weren’t sure where in the purchasing and production cycle we could make the most efficient savings. Green Gain identified a lot of the wastage was due to lack of adequate refrigeration and food preservation.

“They suggested we buy a refrigerated vehicle that enables us to keep unused food fresh to bring back to our premises for reuse. The cost savings are a bonus and key for us is the reduction in the amount of waste sent to landfill and the reduction in our CO2 emissions. We are dedicated to using organic produce so being able to reduce waste sits comfortably with our commitment to sustainability.”

Ashley Robb said: “WRAP was keen to extend the Hospitality and Food Service Voluntary Agreement to catering contractors in Wales. We were asked to go in to these companies and pinpoint high levels of unnecessary waste and identify measures that could be adopted to minimise impact.

“Suggestions included better procurement and portion control, segregation of food in preparation areas, better refrigeration to capture reusable food and encouraging behaviour change so that consumers became part of the waste reduction process.

“Saving money is good for business, but critically, in the long term, thinking about reducing disposal to landfill and CO2 production makes good commercial sense.”

Green Gain is now looking to work with the leisure industry in Scotland where funding is available for a programme.

In South Yorkshire it is working with a leading sandwich filler company to turn waste eggshells into a material for use in cement production.

Mr Robb said the business was closely involved with the circular economy project launched by round-the-world yachtswoman Dame Ellen MacArthur, which aims to encourage firms to embrace a business model that would revolutionise recycling and re-manufacturing.