Green Restaurant Association Education Video

Why it makes business sense to green your restaurant

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A Vision for Sustainable Restaurants

Chef Arthur Potts-Dawson shares his personal vision for a waste free restaurant

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Product Recalls – Case Studies

Updates on the risk management of product recall and contamination

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Irish Distribution Options

An overview of the various options to help make an informed decision about distribution

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Case Study of Retailers and Food Donations

A case study of two stores in Boulder Colorado participating in a food recovery program.

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“Inglorious Produce”

A French supermarket decided to see what would happen if they bought the produce which was normally thrown away and sold it instead.

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Resource Efficiency for the Retail Sector

The EPA's Green business program looks at reducing waste, water and energy in the retail sector.

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The Causes of Food Waste

Evidence from the UK and Spain on food waste in the supplier-retailer interface.

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Guide for Retailers

A look at how technology can help retailers prevent food waste and thus help increase profits.

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Foodcloud and Foodcloud Hubs

How Foodcloud and Foodcloud Hubs are working together to maximize the surplus food redistributed to charities in Ireland.

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