Food Waste Recording Sheet
This food waste recording sheet will assist you track and monitor the food waste generated by your business. By getting a more in depth understanding of where and when food waste is generated, you can identify ways to start improving.
download Food Waste Recording Spreadsheet
This spreadsheet will help you gather and analyse all the food waste information you gather when using the Food Waste Recording sheet. It will automatically collate all the information and provide you with easy to interpret graphs so you can identify the main areas that you can prevent food waste.
download Wedding and catering food waste reduced by almost 40%
By applying a number of improvement options based on food waste data gathering, food waste generated per person served was reduced by almost 37% in just 2 months. This was equivalent to a reduction of 5 tonnes of food waste per annum.
download Food waste reduced by over 30% in Irish hotel
As part of the Green Hospitality Programme one member hotel examined the food waste generated during wedding events in detail. Through using the results a number of targeted improvements were made resulting in food waste reductions of over 30%.
download Temple Street cover all the angles to reduce food waste
This case study outlines the improvements made by Temple Street Children's University Hospital in managing their food waste during their involvement in the Green Healthcare Programme.
download Commercial Food Waste Research Report
This research project, which was carried out by the Clean Technology Centre (CIT) and funded by the EPA Research Programme, examined the main food waste producing commercial sectors in Ireland. With over 50 food waste surveys carried out in food service and food retail businesses, a series of sectoral food waste profiles, benchmarks and food waste cost factors were developed.
download Less Food Waste More Profit
This updated version of Less Food Waste, More Profit aims to inform people within the food service industry of the significant issue of food waste and the potential solutions. Originally published in 2010, it has been updated based on work conducted by the Clean Technology Centre (CIT) on the EPA funded research project ‘Reducing Commercial Food Waste in Ireland'.
download Food Waste in Hotels – Daily Service
The hotel sector is responsible for 53,000 tonnes of food waste, costing the sector an estimated €180 million per annum. Hotels have to balance the expectation that cooked food is always available to guests while also trying to keep waste and costs down. Not an easy task.
download Food Waste in Hotels – Functions
The hotel sector is responsible for 53,000 tonnes of food waste, costing the sector an estimated €180 million per annum. More often than not, function numbers are known, but balancing a good customer experience while keeping waste and costs down needs close attention. A good experience doesn’t have to mean lots of food waste.
download Food Waste in Full Service Restaurants
Restaurants (both quickservice and full-service) are responsible for 40,000 tonnes of food waste, costing the sector an estimated €115 million per annum. Reducing food waste is an excellent opportunity to improve gross profit and can be done without affecting customer experience.
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