Tourism Needs Sustainable Step Change
 The long-term viability of the tourism industry necessitates a step change, says NUI Galway ac...

Read more

Hospitality Employees Denied Rights
Evidence of significant breaches of basic employment rights to hospitality workers has emerged from ...

Read more

Third Level Courses for Hospitality Workers
A new suite of third-level education programmes has been launched to encourage the retention and rec...

Read more

IFSA/Chef Network Operating Guidelines
Representing over 200 member companies, IFSA (the Irish Foodservice Suppliers Alliance) and Chef Net...

Read more

Tourism Needs Sustainable Step Change
Hospitality Employees Denied Rights
Third Level Courses for Hospitality Workers
IFSA/Chef Network Operating Guidelines

Savour helps cut food waste

Undertaking to reduce food waste is on the menu for Irish foodservice businesses this year. As part of the Savour Food Programme, funded by the Department of Agriculture,savour1021 Food and Marine, a new e-tool for foodservice businesses has been launched.

It is estimated that every year the Irish food sector wastes 150,000 tonnes of food.
The main sources of food waste in the Irish foodservice sector are plate waste (38%), preparation waste (35%) and unserved food waste (27%).
A proportion of ‘unavoidable’ food waste comes from peelings and off-cuts. On average, this waste accounts for just 25% of food waste thrown away.
Food waste has been calculated to cost €2.73 - €3.50 per kilogram.
Savour Food is a food waste reduction programme for businesses and it aims to bring about sustained change in Irish businesses in terms of food waste prevention. Savour Food is now offering a free online facility where foodservice businesses can assess how much food waste might be costing and what they can do across the business to reduce it. The e-tool is free to use and can be found at savourfood.ie.
The user can (a) identify the true cost of food waste generated by their business (b) obtain a food waste benchmark which can be compared against national standards for good practice and (c) identify the cost saving that could be achieved by reducing food waste to good practice standards.
 
Savour Food Programme Manager, Keelin Tobin says “Chefs and staff in hospitality are so skilled. They are important stakeholders in the fight against food waste and that is why I am delighted that this online tool both showcases what is already being done in the sector, as well as providing a support for any foodservice business endeavouring to reduce food waste. It’s good for business and it’s good for our planet.”
The Savour Food programme provides a free service to food businesses that includes direct consultancy, food waste prevention training and advice on legal obligations in relation to food waste management. The Savour Food Programme is funded by the Department of Agriculture, Food and Marine. The programme is managed by the by the Clean Technology Centre, MTU Cork, and supported by stakeholders.
 
 
 
 
 

Hallmark-Training-Version3

the-firm-hotel-catering-recruitment

NEW MEMBERSHIP BENEFITS
IHI Logo Final Logo

failte-ireland logo

Tourism Ireland Logo 1

picassa-june14

Contact HospitalityENews

Editor: Frank Corr
fcorr100@gmail.com


Sales & Marketing: Gavin D. Ryan
hospitalityenews@gmail.com

our hotels story

Hospitality E News 250x500

Follow Us