Case Studies

Real examples of Irish hospitality businesses implementing practical sustainability improvements with our guidance.

These case studies illustrate how different types of hospitality businesses have approached sustainability improvements. While each situation is unique, these examples demonstrate the kinds of practical changes that can deliver meaningful results.

Business names have been changed to protect client confidentiality. Results described reflect the specific circumstances of each business and should not be considered typical or guaranteed outcomes.

Rural Irish guesthouse
Guesthouse

Rural Guesthouse Waste Reduction

County Kerry

The Situation

A 12-room family-run guesthouse was struggling with food waste from breakfast service and excessive single-use items in guest rooms. The owners wanted to reduce waste but were concerned about guest satisfaction and staff workload.

Our Guidance

We worked with the owners to implement a phased approach that prioritized changes with minimal disruption. This included:

  • Transitioning breakfast service to a "cooked to order" model rather than buffet-style, reducing food waste from untouched items
  • Replacing single-use bathroom amenities with refillable dispensers for longer-stay guests while keeping individual items for short stays
  • Establishing relationships with two local suppliers for eggs and dairy, reducing packaging and transportation
  • Creating a simple food waste tracking system that required minimal staff time

Results

After implementing these changes over six months, the guesthouse observed reduced waste disposal costs and positive guest feedback about the local breakfast ingredients. The owners reported that the changes were easier to maintain than anticipated and are now exploring additional local sourcing opportunities.

Dublin restaurant interior
Restaurant

City Restaurant Energy Efficiency

Dublin

The Situation

A 60-seat restaurant in Dublin's city center faced high energy costs from kitchen equipment and HVAC systems. The owners wanted to reduce consumption but couldn't afford major equipment replacements and were concerned about kitchen workflow disruption.

Our Guidance

We focused on operational improvements and strategic upgrades that could be implemented without major disruption:

  • Kitchen equipment audit identifying which items could be powered down during prep periods and slow service times
  • Transitioning dining area lighting to LED with dimming controls, improving ambiance while reducing consumption
  • HVAC scheduling adjustments that maintained comfort while reducing runtime during off-peak hours
  • Staff training on energy-conscious practices, particularly around kitchen equipment usage
  • Planning for strategic equipment replacement prioritized by energy consumption and remaining lifespan

Results

The restaurant implemented most recommendations within three months. The owners reported noticeable reductions in monthly energy bills and have begun replacing kitchen equipment according to the prioritized plan as budget allows. Staff have embraced the energy-conscious practices as part of their routine.

Coastal Irish hotel
Hotel

Coastal Hotel Local Sourcing

County Cork

The Situation

A 45-room hotel with an on-site restaurant wanted to increase local sourcing but was concerned about supply consistency, price fluctuations, and managing relationships with multiple smaller suppliers versus their established distributor.

Our Guidance

We helped them develop a gradual transition strategy that minimized risk while building local relationships:

  • Starting with non-critical ingredients where supply interruptions wouldn't impact service
  • Identifying local producers for seafood, vegetables, and artisan products within a 50km radius
  • Developing backup arrangements with their distributor for categories where they increased local sourcing
  • Creating seasonal menu frameworks that adapted to local availability rather than requiring year-round consistency
  • Training kitchen staff on working with seasonal ingredients and variable supply

Results

The hotel gradually increased local sourcing over 18 months, now sourcing most seafood and produce locally during peak season. They report that guests respond positively to the local focus, and the chef appreciates the ingredient quality. The relationships with local suppliers have proven more reliable than initially expected.

Your Business, Your Approach

These examples illustrate different paths to sustainability improvement. Your business will have its own unique opportunities and constraints. We help you identify and prioritize changes that make sense for your specific situation.

Discuss Your Situation