Food Waste Charter Guidance: MEAT SECTOR
Tackling food waste is one of the key steps we can all take to help combat climate change and support Ireland’s transition to a circular economy. This guidance provides a checklist of actions for those in the MEAT SECTOR to help measure your organisation’s progress in taking action to reduce food waste, along with some case studies to inspire you.
Food Waste Charter Guidance: DAIRY SECTOR
Tackling food waste is one of the key steps we can all take to help combat climate change and support Ireland’s transition to a circular economy. This guidance provides a checklist of actions for those in the DAIRY SECTOR to help measure your organisation’s progress in taking action to reduce food waste, along with some case studies to inspire you.
Charter Case Studies Sauce Manufacturing
Read how this Irish manufacturer producing sauces, relishes and mayonnaise faced challenges due to the thickness of their products.
Charter Case Studies Processed Meats
An Irish company that produces a range of meat products identifies three key actions to reduce waste and create new food products.
Charter Case Studies – BIM
The Interreg funded Food Heroes project led by Irish partners BIM and the Clean Technology Centre used a design thinking approach to develop new food products
that make better use of currently wasted resources.
Charter Case Studies – Irish Bakery 2
See how this bakery determined that they were generating 13 kg of food waste per tonne of product sold and achieved a 16% reduction over three years. Read more.
Charter Case Studies – Irish Bakery 1
This successful Irish bakery provided targeted staff to ensure these materials are properly diverted to the brown bin for composting. View the full case study.
Charter Case Studies – Safco Fine Foods
Take note of how Safco Fine Food, a local artisan food producer discovered how to cut waste costs with one simple action.
Charter Case Studies – O’Brien Fine Foods
Read how O’Brien Fine Foods got a clearer understanding of their waste streams,
highlighted areas for improvement and gained a better sense of how they could
move materials higher up the food use hierarchy.
Food Waste Charter Guidance: DISTILLING SECTOR
Tackling food waste is one of the key steps we can all take to help combat climate change and support Ireland’s transition to a circular economy. This guidance provides a checklist of actions for those in the DISTILLING sector to help measure your organisation’s progress in taking action to reduce food waste, along with some case studies to inspire you.