EPA Food Waste Measurement Protocol for Manufacturing Sector

The EPA Food Waste Measurement Protocol for the Food and Drink Manufacturing sector provides a consistent method to measure food waste. It provides a step-by-step guide to help collate relevant data and inform food waste reduction decisions


EPA Food Waste Measurement Protocol Workbook

Download the EPA Food Waste Measurement Protocol Excel workbook for food and drink manufacturing businesses. The workbook will help to gather and collate relevant data and estimate all food waste related flows. (xlsx file)


EPA Food Service Pathway to Less Food Waste – Measurement Matters

The EPA guide to measuring food waste in the hospitality sector. Measuring food waste doesn't have to be difficult, just use the information you already have to easily track your food waste. Learn how using your data can give you information on food waste volumes produced, the cost for your business, and how well your waste management system is working.


EPA Food Service Pathway Food Waste Measurement Template

Download our easy to use food waste tracker. This Excel template uses data you already have to calculate how much food waste your hospitality business is producing, what it may be costing and how well your waste management system is working (xlsx file).


Food Waste Fact Sheet

Food waste is a significant cost for any food service industry. Learn about some of the immediate actions you can take to reduce this cost for your business


Water Conservation Fact Sheet

Information and actions for you to conserve water and reduce costs


Waste Reduction Fact Sheet

Tips on how to manage and reduce your waste costs


Energy Factsheet

Actions and tips for improving the energy efficiency and reducing costs in your business


Toasty Savings

Savings of over €5,000 on toast - who'd have thought??

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Keenans staff lead the way

Keenan’s Restaurant in Tarmonbarry participated in a food waste prevention project facilitated by Roscommon County Council. The first thing they did was to measure and monitor their food waste and, thanks to staff led changes, the improvements were impressive and immediate.