Our Expertise

Waste Reduction Programmes

Food waste represents one of the largest cost drains for hotels and restaurants, while packaging and single-use items create ongoing disposal challenges. Our guidance helps you implement systems that reduce waste at every stage.

What We Help You Achieve

Food Waste Tracking: Simple methods to monitor where food waste occurs, from prep to plate, helping you identify the biggest opportunities.
Portion Control Strategies: Guidance on balancing guest satisfaction with waste reduction through smarter portioning and menu design.
Storage Optimization: Recommendations for improving food storage practices to extend shelf life and reduce spoilage.
Supplier Packaging: Approaches to work with suppliers on reducing packaging waste without compromising food safety or quality.
Recycling Systems: Practical advice on setting up effective recycling that your staff can maintain consistently.
Guest Communication: Suggestions for engaging guests in waste reduction without making them feel lectured or restricted.

Ireland-Specific Considerations

Our recommendations account for Irish waste regulations, local recycling capabilities, and the specific challenges of different regions across the country.

Energy Efficiency Improvements

Energy costs significantly impact hospitality profitability, particularly for accommodation providers running heating, cooling, and hot water systems continuously. We help identify improvements that reduce consumption while maintaining guest comfort.

Areas We Address

Heating System Optimization: Guidance on zoning, scheduling, and temperature management that maintains comfort while reducing waste.
Lighting Upgrades: Recommendations for transitioning to efficient lighting throughout your property, from guest rooms to back-of-house areas.
Kitchen Equipment: Advice on optimizing commercial kitchen equipment usage and identifying when replacements make financial sense.
Hot Water Systems: Strategies for reducing hot water energy consumption without compromising guest experience.
Building Envelope: Suggestions for improving insulation, sealing, and window treatments to reduce heating and cooling demands.
Staff Training: Practical training approaches that help your team understand and support energy efficiency goals.

Cost-Benefit Focus

We prioritize improvements with the strongest return on investment, helping you allocate resources where they'll have the most impact on both costs and emissions.

Local Sourcing Initiatives

Building relationships with Irish producers and suppliers reduces transportation impacts while often improving ingredient quality and menu authenticity. We help you develop local sourcing strategies that work operationally and financially.

How We Support You

Supplier Identification: Guidance on finding reliable local producers for different ingredient categories and regions.
Seasonal Menu Planning: Approaches to designing menus that take advantage of seasonal Irish produce availability.
Supply Chain Logistics: Practical advice on managing relationships with smaller suppliers while maintaining consistency.
Cost Management: Strategies for balancing local sourcing with budget constraints and price fluctuations.
Menu Storytelling: Suggestions for communicating your local sourcing to guests in authentic, compelling ways.
Backup Planning: Recommendations for maintaining supply reliability while supporting local producers.

Regional Knowledge

Ireland's food landscape varies significantly by region. Our guidance reflects local producer networks and seasonal patterns specific to your location.

Understanding Irish Environmental Standards

Navigating environmental regulations can feel overwhelming. We help you understand what's required and what's recommended, without the pressure of formal audits or certifications.

Waste Management Requirements

Guidance on meeting Irish waste segregation and disposal requirements for commercial hospitality operations.

Energy Reporting

Understanding when and how energy reporting applies to your business size and type.

Food Safety Integration

Ensuring sustainability practices align with food safety requirements and HACCP systems.

Planning Considerations

Environmental factors to consider when planning renovations or equipment upgrades.