These live webinars from Fáilte Ireland were recorded and can be watched back here. As businesses move beyond the initial reopening and relaunching phase, it is important to look ahead […]
The EPA National Waste Event will be streamed via a web-based app on 16 & 17 September. Registered delegates can access the event program on tablets, laptops, or desktop devices. […]
Cré- The Composting & Anaerobic Digestion Association of Ireland offer a free event this coming Thursday 3rd Sept. on food waste and the New Green Deal. Find out more at: […]
Understanding the circular economy is something that all Irish businesses need to do, especially with the increased pressure to reduce waste and carbon emissions and offer environmentally friendly products and […]
Learn about food waste prevention and take action in your business. This e-tool is a resource designed for food service businesses who wish to take steps to reduce food waste […]
Through the Rebound Back to Business initiative with Skillnet Ireland, the Restaurant & Hospitality Skillnet are offering a suite of FREE virtual courses available to help businesses reopen safely. The […]
The SEAI Energy Academy can help to lower energy bills by as much as 10%, potentially even more, by educating businesses and employees on changing energy use behaviours and effective […]
Business in the Community Ireland want to generate a national conversation about redefining the purpose of business and how we can ensure Ireland becomes a low carbon economy and a […]
Fáilte Ireland has updated its guidelines for re-opening Restaurants & Cafés to reflect the guidance from the Health Protection Surveillance Centre & NPHET team for food service businesses. Updates here.
Fáilte Ireland has published operational guidelines for the safe re-opening of pubs (which include pubs, gastro pubs and bars) on the 29th June. Following industry consultation, a set of detailed […]
Local Enterprise Office South Cork are offering a series of free seminars to inform and support businesses on their Health & Safety obligations upon reopening. Project ACT is a series […]
The COVID-19 Booklet “Reopening Your Hospitality Business – A Practical Guide” is now live online and contains a foreword from Adrian Cummins, CEO of The Restaurants Association of Ireland. This […]
The ‘Profit with Purpose’ print magazine aims to inspire innovators from business, research and policy to ‘build back better’ after the Covid19 pandemic adapting responsible innovation and sustainable business practices. […]
As restrictions begin to ease, many tourism businesses across Ireland are now planning to re-open to the public in some capacity. Exactly how that happens and what it looks like […]
Bord Bia has published a White Paper identifying possible scenarios for the remainder of 2020 as the industry moves to a phased re-opening in a changed operating environment. The White […]
Applications for the Restart Grant can be made online to local authorities from today Friday 22nd May. A €250 million Restart Fund has been created nationally to help micro and […]
Join Chef Network & Musgrave MarketPlace for a FREE live webinar and panel discussion on Tuesday, 19th May from 2pm – 3pm where participants will explore the take-out, cook at […]
Bord Bia is hosting a ‘Covid-19 and the Irish Foodservice’ webinar this Wednesday. The free webinar will provide an overview of the changes and innovations within the Irish foodservice industry […]
Has your food business changed to a takeaway or food delivery service due to Covid-19? The FSAI have published useful advice on what you may need to consider here.
Avail of Free Online Training & Supports for Food & Drink Producers. Blas Backyard events create a space for producers to connect & learn https://youtu.be/BBS5y7v3Ado With the support of Taste4Success Skillnet […]
FoodCloud are experiencing increased demand for their food parcels. They are working hard to maintain operations with over 500+ charity partners and do all that is possible to ensure that […]
In response to the COVID-19 crisis and the impact it is having on the tourism sector, Fáilte Ireland are targeting their business supports to respond to the most urgent challenges […]
More businesses who have been actively involved in the Savour Food Programme during 2019 were awarded with certificates in recent weeks. Participating businesses have undertaken waste assessments, made changes to […]
Lee’s Centra in Charleville are on a journey to become a more sustainable company for the benefit of their customers, the community and our environment. Check out their “Project Green” […]
This month the Savour Food programme gave recognition to 43 businesses for their participation in the programme. The range of participating businesses includes: hotels, restaurants, cafés, food retailers such as […]
The EPA Stop Food Waste programme has challenged Irish people to pledge to go a week without food waste. More than one quarter of all food produced is wasted worldwide. […]
The EPA Stop Food Waste programme have launched a survey aimed at householders to identify trends associated with food waste at Christmas. Take the survey at: https://www.surveymonkey.com/r/christmasfoodwaste Stay tuned…results will […]
More than one quarter of all food produced worldwide is wasted. This waste has a significant impact on the environment given the energy consumed in processing, transport, packaging and preparation. […]
Businesses across Munster commit to reduce food waste 100 compostable boxes to be provided free of charge to participating food businesses Irish food businesses waste 150,000 tonnes of food every […]
A third of Irish businesses surveyed don’t have a food waste bin A new survey from RED C Research* has found that despite legislation for the last ten years requiring […]
Sarah Broderick from the Savour Food Team was awarded a Certificate of Excellence at the 19th European Roundtable for Sustainable Consumption and Production – Circular Europe for Sustainability in Barcelona […]
Supported by funding from the Environmental Protection Agency’s (EPA) National Waste Prevention Programme, the Feeding Kindness case study initiative sees FoodCloud partnering with food industry and charity partners to create […]
The Minister for Agriculture, Food and the Marine, Michael Creed T.D. has announced the projects that will receive funding this year from his Department, under the Rural Innovation and Development […]
Do you work in an Irish food business? …Then you probably know a thing or two about food waste. Have your say! This survey aims to gather information on attitudes […]
This updated version of Less Food Waste, More Profit aims to inform people within the food service industry of the significant issue of food waste and the potential solutions. Originally […]
The EPA has published the research report: Reducing Commercial Food Waste in Ireland, based on research carried out by Sarah Broderick and Dr. Colum Gibson of The Clean Technology Centre. The report […]
The 2019 Forum on Food Waste takes place in The Radisson Blu, St. Helen’s Hotel, Stillorgan, Dublin on Wednesday, 10th July 9am-2pm. This event is free to attend but advance registration is […]
Sarah Broderick, a Researcher from the Clean Technology Centre was recently interviewed by Elaine Duggan for Cork newspaper The Echo. Sarah works on a number of projects with The Clean […]
The EPA Stop Food Waste programme are organising National Stop Food Waste Week 2019 and this year’s theme is ‘Working to Reduce Food Waste’, focussing on ways that you and/or […]
On Tuesday May 14th, The Chef Network held a Zero Food Waste training workshop for Chefs with Conor Spacey and Mark Jenkins of FoodSpace. This afternoon workshop was held in […]
Internationally, today April 24th is celebrated as Stop Food Waste Day. This is the third annual international day of action. Compass Group, the world’s largest foodservice company, together with some […]
Have you heard of the Chef Network? The Chef Network is a professional network connecting Chefs across Ireland and providing opportunities for Chefs to communicate and collaborate. Professional Chefs and […]
Here are some ways that top Chefs cut down on food waste and safe money… Find recipes that use the full vegetable. Make the most of ‘aquafaba’. Turn leftover bread […]
A recent article from Leanpath evidences a 7:1 ROI for restaurant food waste initiatives. The article highlights five actions for successfully reducing food waste in food service: Measure Engage Staff […]
Are you interested in tackling food waste in your business? Whether you are a food producer, food retailer or a food service business, you are welcome to attend a free […]
Have you wondered what a sustainable restaurant looks like? Surely it’s an establishment that minimises waste in all areas and achieves optimum resource efficiency. Here we take a look at […]
Take a look at some photographs taken at the presentation of certificates to Savour Food participants. David Fitzgibbon of Aherne’s Seafood Restaurant in Youghal is awarded with certificate from Ryan […]
Tackling food waste was on the menu for East Cork restaurateurs, food producers and food retailers as the Savour Food programme served up awards for best practice in food waste […]
Are you interested in tackling food waste in your business? Stay tuned for upcoming events in East Cork, Clonakilty and Ballyhoura. To get involved in the Savour Food programme contact […]
On December 6th, members of the EU Platform on Food Losses and Food met to discuss progress on the achievement of Sustainable Development Goal 12.3, adopted in September 2015, to […]
Kelloggs have just released a beer made from rejected cornflake product which would otherwise be treated as waste. Working with Salford based Seven Bro7hers Brewery in the UK, cereals which […]
Every Chef wants to come up with a unique or signature dish. Chefs are ever-conscious of waste and increasingly, Chefs find opportunities to use up and make the most of […]
Zero Waste Scotland invite businesses to apply for funding to support their ideas for ways to cut food waste. Grants of up to £1 million are available. Applications are sought […]
Achieving efficiency in manufacturing will contribute to a reduction in food waste and boost profit. Read the full article by Nicole Hardin in Supply Chain Times, published November 28th 2018.
