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.
