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Chapter 8 RESTAURANTS AND HOTEL KITCHENS
Chapter 7 MINIMISING ENERGY USE IN TOURIST ACCOMMODATION
Chapter 6 - WASTE AND WASTE WATER MANAGEMENT IN TOURIST ACCOMMODATION
Chapter 5 MINIMISING WATER CONSUMPTION IN TOURIST ACCOMMODATION
Chapter 2 CROSS CUTTING BEST ENVIRONMENTAL MANAGEMENT PRACTICE
EMAS key figures as per June 2024
Corporate Summary in IT
Corporate Summary in ES
Corporate Summary in DE
Corporate Summary in NL