I came across Savour Food and went to one of the meetings. We’re always trying to cut down on our food waste here wherever we can because of food costs being one thing and we don’t like; nobody likes to be wasting food and there’s a food shortage around the world.
So basically, we’ve worked with Savour Food and we examined how much food we were wasting with regards to vege, meat, fish, sauces, everything, and it turned out that we were pretty good. We weren’t wasting a whole lot but there’s always room for improvement. We found out where our problem areas were and what we could do to help reduce that so for the past few weeks we’ve been consciously recycling more, putting all food into brown bins, and doing everything we can to cut down our footprint.
The food going into black bins has gone way down and now we’re a lot more conscious of what is being wasted. You can see it, you can measure it, you can calculate the cost of it so, overall, it’s been great for us when we can put a cost on how much we’d be wasting.
I just think people don’t realise what they’d be wasting, and the value of it. It’s quite high when you calculate it out so with Savour Food helping us do that, we’ve got a better understanding of the business really.
News & Events from Taste CorkJuly 2022
Savour Food was recently mentioned in the the June newsletter from Taste Cork, to read this article, click here.
Stop Food Waste WeekJune 2022
National Food Waste Recycling Week 2022 runs from the 30th of May until the 6th of June 2022. As the week is nearing its end it’s important to reflect on how we […]
Savour Food Promotional VideosApril 2022
This year Keelin Tobin (Clean Technology Centre) and Patrick O’Shea (Southernman Films) wrote and produced five videos to promote the Savour Food e-tool. Follow the link to check out the […]
Public Consultation on the Draft National Food Waste Prevention RoadmapMarch 2022
Have your say on the Consultation on Ireland’s National Food Waste Prevention Roadmap. Join the path to reducing our food waste by 50% by 2030. See: https://bit.ly/3J7DnnB Submissions closed 24 March […]