East Suffolk Council
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Safer food, better business
Safer Food Better Business information packs help small businesses put food safety management procedures in place.
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Smoke and carbon monoxide alarms
As of 1 October 2022, landlords must ensure that any rented property has an appropriate number of smoke and/or carbon monoxide alarms.
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Planning application process
Our planning application process diagram shows the process through which applications are registered, consulted on, considered and determined.
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Planning application process
Our planning application process diagram shows the process through which applications are registered, consulted on, considered and determined.
Read more about "Planning application process"... -
Free Wi-Fi service launched in two more East Suffolk towns
Free-to-use public Wi-Fi has been launched in another two East Suffolk towns as part of a variety of digital projects for the district.
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Pardon the Weeds campaign returns to create a buzz
An annual scheme to promote biodiversity and cultivate East Suffolk’s wildlife population is set to return.
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Work-Related Stress
What is stress?
Stress is defined by the Health and Safety Executive (HSE) as 'the adverse reaction people have to excessive pressures or other types of demand placed on them'.
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East Suffolk Council completes sale of former Melton Hill offices in Woodbridge
East Suffolk Council is pleased to announce the sale of its former offices to a family-run developer to provide much needed housing in the Woodbridge area.
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New grant scheme puts nature first
East Suffolk Council continues to put the environment first as voluntary and community groups are invited to apply for funding to support projects that help promote biodiversity.
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Live shellfish registration documents
Important: Our process for issuing, using, and returning registration documents has changed.
Registration documents are an important link in a chain of public health control measures, designed to ensure that shellfish placed on the market are safe to eat. It is therefore essential that the origin of the shellfish is known, and that this traceability is maintained from harvesting to final sale. This allows for recall of the shellfish if a food safety incident occurs.
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