A Clare hotelier has suggested reducing the number of items on menus as a means towards eliminating food waste.
Hotels, restaurants, cafés and bars in this county are being encouraged to cut down on the amount of food they discard following the publication of a damning report.
New statistics compiled by the Environmental Protection Agency have revealed that approximately 753,000 tonnes of food waste was generated in Ireland in 2021.
Of this, 221,000 was contributed to by households, which it’s estimated costs the average household €60 per month or €700 annually.
Food and drink businesses meanwhile accounted for 480,000 tonnes of food waste in the same year, which translates as two thirds of total food waste nationwide.
Lisdoovarna Fine Gael Councillor Joe Garrihy, who works closely with Meals on Wheels and Obair, believes several measures can be taken by businesses to be more economical when it comes to perishable goods.
The EPA is urging businesses in Clare to sign its Food Waste Charter which provides businesses with tools and supports to enable them to begin their food waste reduction journey.
It’s hoped this will help lessen the environmental impact of their business, as well as increase their own profitability.
John Burke, who owns the Armada Hotel Spanish Point, Hotel Doolin and Fiddle and Bow Doolin, insists that by planning their menus more carefully, businesses can drastically cut down on the level of food waste they produce.
