Food Waste in Dublin: the Hospitality Industry

Food Waste in Dublin is nothing new. According to studies, Dublin’s hospitality sector wastes about 150,000 tonnes of food each year, which equates to roughly one-third of the country’s food waste. This not only has financial implications but also has serious environmental repercussions. In this blog post, we’ll explore some of the challenges faced by the hospitality industry in reducing food waste and discuss some practical solutions that can help address this issue.

Lack of awareness and training

One of the biggest challenges that the hospitality industry faces in reducing food waste is a lack of awareness and training. Many staff members are unaware of the proper food handling and storage practices, which leads to spoilage and waste. To address this challenge, businesses should invest in training programs for staff, educating them on how to properly store food, recognize signs of spoilage, and adjust portion sizes according to customer demand. By increasing awareness and implementing best practices, businesses can significantly reduce food waste.

Excessive portions

In an effort to increase perceived value and satisfy customers, many businesses in the hospitality industry offer oversized portions, which often leads to food waste. Customers may not finish their meals and often leave behind large amounts of uneaten food, which ends up in the bin. To address this problem, businesses can implement strategies such as offering smaller portion sizes, providing the option to take leftovers home, or promoting the sharing of dishes. These solutions not only reduce waste but also provide additional value and customer satisfaction.

Poor inventory management

Another challenge that the hospitality industry faces is poor inventory management. Without proper tracking and monitoring, businesses can end up ordering excess supplies, resulting in spoilage and waste. To address this challenge, businesses can implement an inventory management system that tracks food usage and waste. This allows businesses to optimize their ordering and storage practices, reducing the amount of wasted food.

Donating surplus food

Despite best efforts to reduce waste, businesses may still end up with surplus food. Rather than throwing this food away, businesses can consider donating it to local charities. This not only reduces waste but also helps address food insecurity in the community. There are several charities in Dublin that accept food donations, such as TooGoodtoGo.ie FoodCloud and the Capuchin Day Centre. It’s a win-win situation – reducing food waste while supporting those in need.

Composting

For unavoidable food waste, businesses can consider composting on site as a solution. Composting is the process of breaking down organic matter into nutrient-rich material that can be used to fertilize soil. By implementing composting practices, businesses can reduce the amount of organic waste that ends up in landfills, which produce methane gas and contribute to global warming. There are several composting companies in Dublin that specialize in commercial food waste. Food Waste Solutions have designed a machine that removes 90% of the weight of organic material so you only send away the organic material minus the water.

Conclusion

Reducing food waste in the hospitality industry is a complex challenge, but one that businesses can address by investing in awareness, training, and best practices. By implementing solutions such as smaller portion sizes, inventory management, food donation, and composting, businesses can reduce their environmental footprint and contribute to more sustainable practices. As consumers become increasingly conscious of their impact on the environment, it’s essential for businesses in the hospitality industry to take meaningful action on reducing food waste.

Research

• Failte Ireland Podcast 
• TheTaste.ie
• StopFoodWaste.ie
• The Irish Times

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