Masterchefs boosts NUIG eco-drive

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Pictured are  Masterchefs Managing Director, Pat O’Sullivan, NUI Galway’s Director of Commercial Services, Ann Duggan and Lorraine Rushe, Environmental Health & Safety Manager at NUI Galway, in the self-sufficient herb garden established by Masterchefs at Moffetts Restaurant, NUI Galway
Masterchefs Hospitality have, over  the last twelve months , served 25,000 hot beverages in reusable cups at NUI Galway having incentivised their customers to make the transition from single use take away cups – further reinforcing the University’s ambition of become one of the greenest, smartest, healthiest and community-focused campuses in the world.
As well as having a huge environmental impact by significantly reducing the amount of single use cups ending up in the bin, the scheme has also saved the staff and students at NUI Galway as much as €5,000 in discounts.
Pat O’Sullivan, Managing Director of Masterchefs Hospitality said, “While we have led the way in sustainability for many years, this is the first time we have measured the impact of our reusable cup campaign over a whole year, the results are impressive”.
Ann Duggan, Director of Commercial Services at NUI Galway said, “The University is committed to preventing and reducing waste and managing it in a sustainable way that improves resource efficiency, reduces costs and protects people’s health and the environment. We engage with the entire campus community to reduce waste generated and promote recycling. Masterchefs’ promotion of single-use cups is an excellent example of the significant steps being taken on campus to reduce waste. NUI Galway’s current recycling rate is 53% and our target recycling rate is set at 60% by 2020. This is set to increase to 70% by 2025 ahead of the EU Commission’s objective to reach the same target by 2030.”
This is the latest in a number of  schemes that Masterchefs have implemented across their nationwide business in recent years.
Since 2016, Masterchefs have exclusively been using compostable packaging in all public food outlets at Thomond Park Stadium, where 26,000 customers access the facilities on match days. All Masterchefs sites across the country use only compostable packaging.
Masterchefs has also been working closely with its suppliers for many years to reduce the amount of packaging coming into their business. All of their suppliers have partnered with them to ensure that only minimum packaging is used. For items such as fruit, vegetables, fish and meats, they immediately transfer them into their own storage containers – their suppliers take away and recycle their delivery boxes.
Another example of the company’s commitment to sustainability is evident at Moffetts Restaurant, located in the Orbsen Building at NUI Galway. The restaurant has become more self-sufficient and dramatically reduced its carbon footprint by establishing its own herb garden directly outside the restaurant. The space, which is used to grow the likes of thyme, rosemary, mint, chives, dill, chamomile, sage and nasturtiums, is cultivated daily during the summer months by Chef Paul Gannon and used in the restaurant’s dishes.
Irish, Organic, Seasonal & Sustainable Produce
Masterchefs are passionate about supporting local farmers and using as much Irish produce in their food as possible. The latest example of this approach is Copia Green – the company’s new health-driven eatery, which opened in Castletroy, Limerick in October 2018. To make it onto the menu, each ingredient needs to be organic, seasonal or sustainable. Copia Green aim to use 75% organic and Irish produce throughout the year. They source their  meats from organic Irish farmers, only use organic Irish eggs and dairy and their fish is sustainably sourced.
Their stated aim is for Masterchefs to be a zero waste business. Waste is divided into three categories: compost, recycle, and waste, with a target to throw away less than one bag of waste per day. They are able to achieve this following several years of useful engagement with their suppliers and partners in eliminating unnecessary packaging. This has significantly reduced their waste costs as it has done with other measures like water conservation and electricity reduction.
Masterchefs aims to use as much of a product as possible including its so called by-products. For example, they make their our own labneh (cultured yoghurt) and the leftover whey is used as a brine in their fermented foods. They use the pulp from juicing veggies and fruits in their gluten-free crackers and the almond pulp from making their own nut milks they use in their broccoli and almond soup. Naturally, they compost all of their food scraps.
At Copia Green, non-chemical eco-friendly cleaning products are used to wash the dishes, dining space and bathrooms and their  j-cloths, teabags, hand towels and toilet rolls are all biodegradable. Even the pens used to take down customers’ orders are compostable. This is something which Masterchefs will be implementing across the rest of their business in 2019.
Source: hospitalityenews

2019 Sustainability Forecast: Six priorities for your company

Where is sustainability headed for the hotel industry? Xenia ze Hohenlohe, managing partner and founder of UK based Considerate Hoteliers, a hospitality consultancy, offers six trends that will come to the forefront in the coming year.

Reporting and climate goal compliance: Science-based targets for big hotel groups

Pressure is growing for global companies to develop ambitious emission reduction targets in line with the 2°C goals set by the United Nation’s Paris Agreement on climate.

One way of responding to that is to set science-based carbon reduction targets (SBTs). SBTs provide companies with a clearly defined pathway to future-proof growth by specifying how much and how quickly they need to reduce their greenhouse gas emissions.

Since Hilton Hotels has declared it will measure its performance according to SBTs, others in the industry, such as Meliá Hotels International and NH Hotel Group have followed suit in committing to this pathway, too. This is great news for the sector overall, as it will allow for industry baselines to be established and smaller groups to follow best-practice examples. This will include data not only on direct emissions at the hotel, but also on supply chains, waste produced and transport.

(Find out more about this reporting system at this website.)

Reporting on CO2 emissions for mid-sized groups and sustainable development goals)

For hotel groups with fewer properties in their portfolio, no in-house CSR department or indeed less corporate structure to commit to the above-mentioned targets, there are still ways to participate in the race to reduce our global temperatures – by simply measuring their own CO2 emissions through a monitoring tool and adhering to energy efficiency certifications such as an ISO50001, energy-proofing their buildings, through a LEED certification, or through something similar.

In addition to this, the UN’s World Tourism Organization as well as its UN Environment Programme are encouraging hotel and tourism businesses to integrate the UN’s Sustainable Development Goals and report progress on those, for further transparency purposes. Find out more here.)

Reduce waste

Since China has slammed the door on the world’s waste, the U.S. and the EU are now struggling to deal with a major waste crisis.

We have heard a lot in the past year on plastic waste in our oceans and waters, not only because of the wide reach of the BBC’s “Blue Planet” and David Attenborough’s urgent call to action. But it is also the sad picture of our beaches, one of the tourism industry’s key selling points, that are now flooded with waste and putting our key offering at risks, which has put the topic at the forefront of our minds.

It is therefore going to be paramount for hotels to reduce waste, in particular those hotesl with no access to recycling schemes to reduce single-use items coming into their properties. This covers not only moving away from plastic bottles in all sizes and packaging, but general wrapping, delivery crates and more. Again, the UN has set up a scheme to help hotels adopt more sustainable consumption and production practices. More details can be found here.

There are also more and more tools available to hotels to help them measure and reduce waste including food waste and other streams. Plus, it is imperative to put pressure on the waste companies to allow a more comprehensive and detailed billing system in order to know exact pick-up loads. Many so far only work on weekly averages, which makes it hard to reduce.

Address water scarcity

The past summer has delivered to the northern hemisphere one of the hottest and driest summers ever recorded, which means that even in northern America and all over Europe, there has been an increase not just in in wildfires but also water restrictions.

This gives hotels the opportunity to start monitoring their water usage, make sure there are no leaks or inefficiencies and retrain staff on the use of water, as the price and availability of this commodity will no longer remain the same. So best to prepare yourself rather than be caught unaware!

Be attractive employers

All of the above are facts and messages the generation now hitting the job market have grown up with and are acutely aware of. They are choosing their careers and employers carefully, and much market research has shown that this generation wants to work for “meaningful” companies – i.e., for organizations that care about their social and environmental impact.

For any global hotel company, the employment of future talent is key to the success of their brands and offering. It is therefore also key for them to adopt responsible business practices in order to attract this new generation of workers, as they will rather continue looking for their ideal employer than take any job for the sake of it.

Engage in fun green story-telling

Guests and travelers are of course also increasingly aware of the change in our world’s climate and environment and are looking for “guilt-free” holidays, during which they will not worry too much about contributing negatively to the existing issues.

Therefore, it is always great to use positive story-telling to communicate all of your hotel’s engagement to the guest, be it through infographics, great images for your Instagram account, Facebook stories or in fun messages around the hotel.

Don’t be shy about telling your stories, showing your staff’s engagement and offering guest the option to participate in some initiatives, should they wish to do so.

Source:  hotelsmag.com 

How hotels, plastics and wellness are critically connected

WORLDWIDE WEB OF WELLNESS BY ANNA BJURSTAM

Anna Bjurstam, Six Senses Spas, vice president of spas, Bangkok

How hotels, plastics and wellness are critically connected

(The views and opinions expressed in this blog are strictly those of the author.)

This blog has been bubbling up within me for quite some time. I have been greatly inspired by Jeff Smith, our Six Senses vice president of sustainability, an expert in the field. I must credit a lot of the info in this blog to him. So here it goes!

If whole countries can do something about plastic, why don’t we as an industry do more?

  • Bangladesh was the first country to ban plastic bags in 2002.
  • Puerto Rico banned plastic bags in 2017.
  • Kenya banned importing, producing or even using plastic bags, with jail time or fines up to US$38,000 for offenders.
  • Rwanda banned plastic bags in 2008 and searches luggage at the airport.

Below you can see which countries or states have some kind of ban, tax, charge or partial charge (coloured areas).

Moreover, when it comes to disposable plastic such as cups, straws, cutlery,  food containers, etc.:

  • New Delhi banned all disposable plastic in the capital region in 2017.
  • Taiwan will ban all plastic straws in all chain restaurants from 2019, and from 2020 all businesses will be fined if they offer plastic straws.
  • France will ban all single-use plastic plates, cutlery and disposable cups by 2020.
  • Costa Rica aims to be the first country to ban disposable plastic by 2021.

We have seen a lot of movement lately with hotel chains working towards completely eliminating plastic straws, which is a great start, but far from enough. Six Senses is free of plastic straws and bottles, and of disposable F&B containers, as well.

Why is this important?

So, why is this important, and is it not enough just to recycle?

First of all, much of the pollution occurs during production, extraction, use and disposal. When we recycle, half the damage is already done. And we don’t recycle everything and have a 250,000-ton plastic island floating at sea, for example. We just need to stop the production.

Apart from what we all know about the impact on our wildlife, oceans and earth as a whole, not everyone knows how plastic affects our health. Plastic does not decompose. It only gets smaller. This is called microplastic.  One plastic bottle breaks into 10,000 small pieces of plastic. Eighty-three percent of the water tested globally reveals microplastic, which is now equally in our food chain. These chemicals and microplastics affect our health in a big way:

  • Development of the brain
  • Allergies and asthma
  • Early onset of puberty in females
  • Diabetes, obesity and liver dysfunction
  • Genital, prostatic, endometrial, ovarian and breast diseases
  • Cardiovascular, liver, urologic, genital and endocrine (hormonal) effects
  • Developmental and reproductive toxic effects

The above information is just starting to emerge, and my guess is that guests will soon know how bad plastic is for their health, the quantity of microplastics they already have in their blood, organs and various systems and the impact this will have. Drinking water from plastic bottles may be much more damaging than you think. The water does not go bad that quickly, but the plastic decomposes the longer it sits and the level of the surrounding temperature resulting in the drinking water becoming a chemical cocktail of microplastics that then enter your system.

At Six Senses, our aim is to be completely plastic-free by 2022, and we are about 90% there now, and down to the finer details, such as how to we get our suppliers to deliver food plastic container-free or how we convince local authorities to agree to alternatives to plastic wrap.

If countries can become free of plastic bags and disposable plastics, we as an industry should strive for that, too. Be aware that once consumers really understand the huge health hazard of plastic, not only for our planet but for our own health, they will soon start to demand plastic-free environments.

I would love for more hotels and hotel chains to be plastic-free within the coming years. And if they don’t, I suspect their guests will be staying elsewhere.

11/6/2018

SEAI Energy Awards 2018

SEAI Energy Awards

 

The Sustainable Energy Authority of Ireland (SEAI) last week announced the winners of the 2018 Sustainable Energy Awards at a gala event which saw Mike Pearson of Gurteen College in Tipperary, take away the top prize for Energy Manager of the Year.

The SEAI Sustainable Energy Awards reward excellence in energy management in businesses, communities and public sector organisations.

Pearson impressed judges with his spearheading of an ambitious renewable energy programme at Gurteen College. This includes a wind turbine, solar electricity system and a biomass boiler, all of which are included in the college’s education module for students. The biomass boiler is fuelled from willow grown on site and provides 80% of the colleges heating each year.

Richard Bruton TD, Minister for Communications, Climate Action and Environment said: “I’d like to congratulate all those who took part in this year’s competition and of course, a particular mention for Mike Pearson for his very impressive submission.

“I am very heartened by all the projects put forward for this competition. It is great to see such passion and creativity being directed at what is the most crucial issue of our time – responding to climate change and ensuring that we are turning towards more sustainable energy sources. The innovative approaches taken by the finalists demonstrate the expertise Ireland has in this area and will inspire others to follow suit.”

Jim Gannon, Chief Executive of SEAI, said: “The SEAI Energy Awards celebrate the absolute best of Ireland’s sustainable energy achievements. They are a vivid demonstration of how Irish business, communities and public organisations are pushing the boundaries in energy efficiency and the switch to clean energy.

“The 80 plus entrants in this year’s Awards have made energy savings of €38 million and they are responsible for €30m in energy generated from renewables, which is equivalent to powering 166,000 homes.

“As the realities of climate change becoming clearer to us all, it is particularly important to highlight what work is being done by energy leaders across the country. The commitment and dedication of the finalists should be a huge inspiration to us all. With an exceptionally high standard, this year’s finalists deserve our collective congratulations.”

To view the full list of winners – Click Here

 

Pakman Awards 2018

The Pakman Awards 2018

 

The 2018 Pakman Awards took place last week (October 25th) at the InterContinental Dublin. Launched in 2015 by Repak to replace the Repak Recycling Awards, the Pakman Awards allow more accessibility to the awards for all organisations who demonstrate their sustainability and environmental efforts.

The Awards winners for 2018 included:

Bring Centre of the Year
McElvaney’s Waste & Recycling – a family-run business established in 1985, the recycling centre at Scotch Corner, Co Monaghan has seen recycling rates increase in double digits the area. 

Waste Recovery Operator of the Year – Household 
AES prides itself on going the extra mile to meet customer needs and moving forward with investment in plant, people and fleet and innovations including paperless customer engagement 

Community Recycling Project of the Year 
FoodCloud – a social enterprise that connects businesses with surplus food to charities. It has distributed over 15m meals across Ireland.

Food Waste Management
Tesco Ireland – at Tesco they have no time for waste and maximise the donation of any suitable unsold surplus foods to those in need through an innovative partnership with FoodCloud

Battery Champion
KMK Metals – In its role as one of Ireland’s leading waste management companies, KMK recycle over 70% of Irelands waste electrical & electronic equipment each year.

Environmental Education and Awareness Initiative
CircularOcean – Macroom E – The project aims to heighten awareness of end-of-life fishing nets and rope, while inspiring communities to divert waste fishing gear.

Business Recycling Champion
Abbott is committed to waste management initiatives that aim to protect the planet while improving efficiency, sustainability and reducing costs.

Green Transport of the Year
McCulla Transport is proud to be heavily involved in implementing numerous environmentally-beneficial processes and facilities, including investment in renewable energy sources.

Waste Recovery Operator of the Year – Commercial
Clean Ireland Recycling – was the first in the sector to implement many innovations that have contributed to changing the face of the Irish Waste Management sector

Waste Recycling and Recovery Facility of the Year
Forge Hill Recycling – Located the south side of Cork City, FHR processes a similar tonnage to the Brisbane City Council-a facility that services 2.5m people

Waste Prevention Business Award 
Sligo University Hospital – Sligo University Hospital is passionate about driving waste reduction, waste prevention and implementing real change to promote and support sustainability

Professional Services Award
AIB is a leader in environmental sustainability and believes a sustainable bank is technologically advanced, environmentally conscious and socially responsible.

Innovation In Waste Management
CupPrint – The Ennis-based manufacturer was the first in the world to license ground-breaking technology and produce fully recyclable paper cups.

Tyre Champion
Ballinasloe Tyre Centre – It may be a small family-run outlet in the west of Ireland, but that hasn’t stopped Ballinasloe Tyre Centre from operating to the highest industry and business standards.

WEEE Champion
Joe Bonner – Joe launched Community Recycling Days in response to the need for a recycling facility in his area of Ashbourne and has collected over 320 tonnes of WEEE since 2005

 

Global Warming of 1.5c – IPCC October 2018 report

A stark report from the Intergovernmental panel on Climate Change has categorically warned of the fateful consequences if the world fails to deliver actions to cap global warming to 1.5c above pre-industrial levels.

Read the Press Release here with links to the full report https://www.ipcc.ch/report/sr15/ 

GHP Comment:  It is clear that the Irish Government is not willing to provide the relevant leadership required to move Ireland to a more sustainable future.  Ministers are afraid of the political consequences and are quite happy to obfuscate and bury in reports and meetings any real actions that could at least improve our situation.

We will see in our lifetime changes to the world that can never be reversed and eventually our economy will suffer as our untenable position as one of the worlds major carbon polluters per capita in the world will be met with penal fines – which the governemnt of the day will blame on previous governments and external powers – never our fault of course.

We are failing to address the carbon emissions from farming and creating huge barriers to enable people and businesses take direct action.  The level of paperwork and distrust faced by the business sector to support carbon reduction initiatives is staggering – leading to many just not bothering.

 

 

Monasterboice Hotel invests in Energy Efficiency with EXEED

The Monasterboice Inn completes a major energy efficient renovation project using SEAI EXEED system

 

The Monasterboice Inn has recently extended its premises by 25%, while at the same time reducing energy costs with support from the Sustainable Energy Authority of Ireland (SEAI).

The Inn is located north of Drogheda on the main Dublin Belfast route. They constructed a new conference centre extension and dramatically upgraded the energy efficiency of their premises using SEAI’s EXEED (Excellence in Energy Efficient Design) certification programme.

SEAI’s EXEED encourages innovation in how we design and manage projects and is driving the adoption of longer-term solutions to the energy challenges we face. The benefit of EXEED is that energy performance is considered at the very beginning of the design of a new build or major upgrade project, reducing energy consumption and operational costs for the lifetime of the building.

In addition, SEAI supports up to €500,000 per year to businesses or public bodies applying EXEED in the design of projects.

Commenting on EXEED, Jim Gannon, CEO of SEAI, said: “SEAI is already supporting over 70 businesses in achieving EXEED certification and significantly reducing their energy consumption. Last year, SEAI invested €1.6 million in EXEED projects, ranging from educational facilities, to pharmaceutical companies to public buildings. Projects that consider energy performance and energy management at the design stage can save up to 30% in energy use and typically save on capital expenditure for new investments.”

The upgrade of the Monasterboice Inn was led by the owner Roseanne Donegan and the general manager Karl Murphy. While planning their new conference centre, they realised that the stream running through the site would need to be re-piped. Their heating company Eurotech had the expertise to harness its energy, but recommended they go further and use a design-led approach to improving energy performance.

Their motivation was to do business responsibly using less fossil fuels and to lower costs. Roseanne Donegan talks about their environmental motivations: “The biggest problem with climate change, is that everybody thinks somebody else is going to solve it. We all need to live and do business responsibly. If everybody does something, no matter how small, it will encourage others to do likewise and then maybe tipping point could be avoided. Certainly, at this point, doing nothing is not an option. It also makes commercial sense.”

The challenge, in the beginning, was to get all of the design team on board. The EXEED consultant was key in this. He held meetings with all involved before the build, ensuring that they understood the concept of a design-led approach.

They now use this approach in everything they do. For example, if they are buying a new oven, they consider its energy usage before purchase. Their managers are aware of their daily energy usage.

They designed the new conference centre to maximise natural daylight and provide an attractive bright space. There is now high-grade insulation throughout the building, and it has been made as airtight as possible and includes triple-A glazed windows. Although initially, this resulted in a higher build cost, they now have a more comfortable building that is cheaper to run.

They installed smart lighting in their conference rooms and car parks. The lighting is lux level and light sensor controlled. This gives perfect lighting, and uses far less energy.

The old gas boilers were replaced with heat pumps. The heat pumps provide heating and cooling to the building. Energy is extracted from an onsite stream. The pumps take moisture from the atmosphere and convert it to heat using very little electricity. They also capture the hot air from the extractor fans and use it to heat water. This heat was previously being wasted.

Both systems work in tandem, using their own intelligence to choose the most efficient source on the day, depending on the climate and the building’s demand. They have smart controls that manage the various sources of heat and cooling. This system is responsive and provides much better control.

The payback on this project is expected to be three-and-a-half years. Commenting on the future plans for improving energy performance, Roseanne Donegan says: “We have seen the results of a design-led approach and want to continue improving the energy performance and environmental credentials of our building.

“We have plans to build rooms in the same eco-friendly fashion, taking account of building orientation and natural sources of power, right down to the lights being fitted to the correct lux level. All of our refrigeration units in the kitchen and the bar will be cooled from the stream in the near future.

“The customer feedback has been very positive, from an aesthetic and comfort point of view. We intend to promote the positive environmental impact of our work with customers. We will display our EXEED award, and show our energy use in real time, by way of a graph displayed in the restaurant.”

SEAI’s EXEED funding is open to all public and private organisations who are planning energy investment projects of any scale or complexity. Applications for 2019 will open early in the year. Please contact exeed@seai.ie to be notified when the date is announced and to start planning your projects.

 

Halogen Light bulbs banned

Lights out for halogen lamps as Europe-wide phasing-out of bulbs begins today

EU member states agreed to withdrawing the inefficient bulbs from the market in 2009.

1st September 2018

Image: Shutterstock

HALOGEN LIGHTS WILL be switched off across Europe from today after an EU-approved phase-out of the bulbs commenced at midnight.

From today, non-directional mains-voltage halogen lamps, which mainly consist of pear-shaped bulbs used in traditional light sockets, will no longer be brought to the market.

However, the decision does not affect directional halogen lamps, such as popular spotlights or halogen lamps which are often used in desk lamps and flood lights.

The phase-out was voted on in 2009 after Europe ruled it would help the environment and provide long-term financial benefit for consumers.

It’s claimed that switching from an average halogen lamp to an energy-efficient LED will result in savings of €115 over the light’s 20-year lifetime, while the cost of the LED would also be paid back within a year.

Prices of LED bulbs are expected to drop as a result of the move, while their performance is expected to increase, both of which will also bring benefits to consumers.

EU members agreed to end the sale of “D”-class halogen lamps in 2009, after their consumption was found to be more than five times higher than that of more energy-efficient LEDs.

Member states originally agreed to phase-out the bulbs from September 2016, but the move was deferred after the European Commission decided that date would have been too early for LED technology to fully replace the bulbs.

 

New lightbulb rules save households energy and help reduce Greenhouse Gas emissions

 

As of 1 September, energy intensive and inefficient halogen lightbulbs will no longer be sold across the European Union.

As a result of these rules, European consumers will be able save on their household bills resulting on significant EU-wide energy savings – equivalent to the electricity consumption of Portugal over 5 years.

The changes to the EU rules entering into force relate to standard halogen bulbs, but exclude those used in desk lamps and floodlights. The halogen bulbs will be replaced by LED-lightbulbs, which, due to innovation, have become safer, more affordable, and more energy efficient.

The new measures will not apply to products that are already on the shelves in stores, but only to new products produced in or imported to the EU.

Originally decided in 2009 by the Member States and the European Parliament, the new rules were reconfirmed in 2015, but their introduction was deferred by two years until September 2018 so as to ensure that sufficient affordable alternatives would be available.

The changes are part of the EU’s Ecodesign Work Programme – click here - which is an element of the EU’s action to put energy efficiency first and to lead the clean energy transition. In June, as part of the Clean Energy for All Europeans package, co-legislators reached political agreement on a new 32.5% energy efficient target for 2030 – see here

US National Restaurant Association – The State of Restaurant Sustainability 2018

The National Restaurant Assn. (NRA) just released “The State of Restaurant Sustainability 2018.”

For its report, the NRA surveyed 500 restaurant owners and operators about their environmental efforts and sustainability opportunities and challenges within their operations. More than 1,000 consumers also were surveyed about the best methods for restaurants to promote sustainability practices to customers.

The NRA identified four key trends:

Efficient equipment is now standard in many restaurants. Most restaurants use energy-efficient lighting, and many use U.S. Environmental Protection Agency Energy Star-rated kitchen equipment. Water-saving innovations are also gaining ground, from low-flow toilets to efficient pre-rinse spray valves.

Restaurant operators are recycling and focused on packaging. Large majorities of restaurant operators engage in recycling. Most restaurant operators source at least some packaging and supplies made of recycled content.

Reducing food waste is an emerging area for action. About half of restaurant operators track food waste in their operations, with many of them doing so daily. More than one in five operators donate edible leftovers to charity and more than one in 10 compost at least some of their leftover food.

Sustainability is a mainstay on restaurant menus. Restaurant operators and chefs say environmental sustainability, local sourcing and food waste reduction are among the top trends affecting restaurant menus. As both operators and consumers increase their knowledge about where and how food is produced, menus are also evolving to reflect the growing request for transparency.

 

To read the full report click on this link State of Restaurant Sustainability_2018

Chambers Ireland 2018 CSR Awards Shortlist – No Hospitality Businesses!

CSR Projects Shortlist Champion Diversity & Inclusion

Jul 23, 2018

CSR Awards 2018 Shortlist Announced Today

 Chambers Ireland today (23 July 2018) officially announced the shortlist for the 2018 Corporate Social Responsibility Awards. Over eighty shortlisted projects across the fourteen award categories are a showcase of the practical innovation of CSR activities conducive to positive organisational change, employee benefit and much more.

Announcing the shortlist, Ian Talbot, Chambers Ireland Chief Executive said,

“Once again this year’s awards have motivated companies to put forward a fantastic range of entries from which we are delighted to have selected our shortlist. Globally we are undergoing a period of evaluation where CSR practices are more than simply a mainstream concept for larger companies.

Today, businesses are continuously re-examining their impact beyond the boundaries of their respective industries and giving greater consideration to the scale of their social influence in engaging with current issues including gender equality and environmental sustainability.

The change and shifting ambition in Ireland’s business world is no different, with this years’ shortlisted entries showcasing the depth and range of Irish business ingenuity in the field of CSR activities. We are excited also to reveal the shortlisted entries for our new category for the 2018 Awards, Diversity & Inclusion, which ties with our 2018 Awards theme, ‘Diversity & Inclusion in the Workplace’.

We are immensely proud to play a role in the recognition of CSR best practice through the showcasing of excellent projects in the annual CSR Awards. I would like to wish all shortlisted applicants the very best of luck.”

The Chambers Ireland CSR Awards are partnered with Business in the Community Ireland, sponsored by BAM Ireland and run in association with the Department of Rural and Community Development.

Minister for Business, Enterprise and Innovation Heather Humphreys TD commented,

“CSR creates a meaningful win win for businesses, supporting and protecting the community and environment in which they operate, and making businesses more competitive and sustainable.

The companies and organisations shortlisted for the Chambers Ireland CSR Awards 2018 are among those in Ireland that make a significant contribution through their CSR activities to building a more inclusive Ireland, a greener Ireland, and to making Ireland, and the Globe, a better place in which to live and do business.

The Government’s vision as set out in the National Plan on CSR Towards Responsible Business” 2017 – 2020, is that ‘Ireland be recognised as a centre of excellence for responsible and sustainable business practice’.

Those shortlisted for the Chambers Ireland CSR Awards reflect and support this ambition, and I commend you for that.”

Theo Cullinane, Chief Executive at BAM Ireland, said,

“BAM are delighted once again to sponsor the awards and see participation grow exponentially.

The CSR Awards provides the perfect platform to highlight the significance of corporate social responsibility for Irish businesses and we are delighted to see more companies realising its potential.

At BAM, sustainability is a core pillar of our corporate strategy enabling our business to have an overall positive impact on society. This aligns with the principle behind these awards as we gather to celebrate initiatives that aim to make the future brighter and more sustainable.

-Ends-

For further information please contact Gabriel Doran, Communications & Public Affairs Executive  on 01 400 4331, 086 608 1605 or email gabriel.doran@chambers.ie

Notes to Editor

Further information on 2018 CSR Awards here.

 

Complete 2018 Shortlist

Excellence in CSR Communication

Aldi – Aldi Foróige Partnership

Carbery Food Ingredients – Carbery Connect

Diageo Ireland – St James Gate Quarter – Conversations at the Gate

Lidl Ireland – A Better Tomorrow

The Taxback Group – GroupLife

Tesco Ireland – Tesco’s ‘No Time for Waste Community Chill’ Campaign

William Fry – William Fry Making a Difference

 

Excellence in Community – Partnership with Charity – LIC

Applegreen plc – The Applegreen Charitable Fund – Innovating for the Future

Bank of Ireland Group plc – Up the Hill for Jack & Jill

Bord Gais Energy – Focus Ireland and Bord Gáis Energy CR Partnership

Deloitte – Deloitte Overseas Volunteer Placement with Nurture Africa

Diageo Ireland – Celebrating 200 Years of the Dublin Pub – Diageo and LVA ALONE Partnership

Earth’s Edge – KPAP Equipment Lending Programme

William Fry – William Fry Partnership with the Jack & Jill Children’s Foundation

 

Excellence in Community – Partnership with Charity – MNC

Boots Ireland – Partnership with a Charity

LinkedIn Ireland – LinkedIn for Good Jobcare partnership

Mace Technology Ireland – Mace and Barretstown Community Project

Microsoft Ireland – Enable Ireland Retro Gaming for Eye Gaze

Transdev Dublin Light Rail – FillaLuas Homeless Shoebox Appeal

Tesco Ireland – Tesco Ireland raising funds to save lives at Temple Street

Vodafone Ireland Ltd – Vodafone and Childline – Working Together to Keep Children Safe by Keeping them Connected

 

Excellence in Community – Community Programme – LIC

A&L Goodbody – A&L Goodbody’s support of literacy in the community

Arthur Cox – Opening the Door between Corporates and Community – Restorative Conversations with Arthur Cox

Deloitte – IMPACT Day

Energia – Energia Get Ireland Growing

Gas Networks Ireland – Our Universe

Law Society of Ireland Diploma Centre – Public Legal Education Programme at the Law Society of Ireland

Little Island Industries Development Company – Little Island Industries Development Company

 

Excellence in Community – Community Programme – MNC

Canada Life Reinsurance – Cycling WIthout Age – Sybil Hill Nursing Home

Coca-Cola Ireland – Coca-Cola Thank You Fund

Lidl Ireland – Lidl Community Works

Microsoft Ireland – Special Olympics National Games

PayPal – Opportunity Hack

Tesco Ireland – Tesco Community Fund – Donating €3m to 10,000 local causes

 

Excellence in Community – Volunteering – LIC

Bank of Ireland Group plc – The Great Bank of Ireland Backyard Blitz

Deloitte – WorldClass Volunteering at Deloitte

Earth’s Edge – Explore, Experience, Evolve

Three Q PERMS & TEMPS – Putting Our Skills To Work In Our Community

William Fry – Incognito with the Support of William Fry

 

Excellence in Community – Volunteering – MNC

Abbott – Abbott’s commitment to strategic volunteering

Fujitsu Ireland – Fujitsu Ireland Volunteering Programme

Microsoft Ireland – Microsoft Cycling Challenge for LauraLynn

VMware International Limited – VMware Cork Giving Network

Workday – Workday: Giving & Doing Programme

 

Excellence in Environment – LIC

AIB – AIB’s – First Green Hub

Deloitte – Deloitte’s Green Agenda Programme

eir – fresh eir

Gas Networks Ireland – Biodiversity Programme

 

Excellence in Environment – MNC

Aldi – Aldi Ireland Origin Green Plan

BioMarin International Ltd. – Making BioMarin site and local area more environmentally friendly.

HEINEKEN Ireland – Reducing CO₂ emissions “Drop the C” in HEINEKEN Ireland

Intel Ireland – Biodiversity at Intel

Lidl Ireland – A Better Tomorrow

 

Excellence in Marketplace

A&L Goodbody – A family renuification case – Serge and Giresse Kanymuhanga

Abbott Nutrition – Certificate in Abbott Management & Leadership Programme for Directors of Nursing

Bank of Ireland Group plc – Bank of Ireland Workbench

EirGrid – EirGrid’s Six-Step Approach for Public Participation in Grid Development

 

Excellence in Workplace – LIC

Arthur Cox – Arthur Cox working in partnership with Trinity Centre for People with Intellectual Disabilities

eir – eir Wellness: Live Life, Live Well

Friends First – Friends in the Workplace

William Fry – William Fry Making a Difference in the Workplace

SL Controls Ltd – Live Well at SL / Think Well at SL

 

Excellence in Workplace – MNC

Abbott – Abbott: Inspiring our people to LiveLifeWell

Boots Ireland – Boots & See Change : De-stigmatising Mental Health

HEINEKEN Ireland – Growing with our Communities – bringing communities together to create green urban growing spaces in partnership with GIY

IBM – I Like it Here!

Lidl Ireland and Lidl Northern Ireland – Work Safe. Live Well.

Veolia Ireland – Veolia’s well-being evolution

Workday – Workday: Fostering a Great Place to Work

 

Excellence in Diversity & Inclusion

AIB Group – iMatter – no matter who I am, how I look, where I’m from, I make a difference

Diageo Ireland – Learning for Life Refugee & Asylum Seeker Training Programme

Enterprise Rent-A-Car – The Enterprise Rent-A-Car Diversity, Career and Family Focus Programme

ESB – Managing Successful Parenting Transitions Programme

Fujitsu Ireland – The Women’s Business Network at Fujitsu (WBN@F)

Vodafone Ireland – Inclusive Talent Acquisition and Development to create a sustainable diverse and inclusive workplace

 

Excellence in CSR by an SME

Connector – Drivers of Change

Earth’s Edge – Guide Exchange Programme

Fitness Freak – Free Fruit For All in South Tipperary General Hospital

Himalaya Yoga Valley Centre Cork – Yoga in the Park Cork

OpenApp – Rare100

Recycle IT – Residents Electrical Recycling Initiative

Republic of Work – Birthday Week in Aid of Pieta House

Technically Write IT – Charity and Community Involvement Committee

Tico Mail Works – Tico Mail Works Renewable Energy Electric Car To Work Scheme

 

Pictured are  Masterchefs Managing Director, Pat O’Sullivan, NUI Galway’s Director of Commercial Services, Ann Duggan and Lorraine Rushe, Environmental Health & Safety Manager at NUI Galway, in the self-sufficient herb garden established by Masterchefs at Moffetts Restaurant, NUI Galway Masterchefs Hospitality have, over  the last twelve months , served 25,000 hot beverages in reusable cups […]

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Where is sustainability headed for the hotel industry? Xenia ze Hohenlohe, managing partner and founder of UK based Considerate Hoteliers, a hospitality consultancy, offers six trends that will come to the forefront in the coming year. Reporting and climate goal compliance: Science-based targets for big hotel groups Pressure is growing for global companies to develop ambitious emission reduction […]

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WORLDWIDE WEB OF WELLNESS BY ANNA BJURSTAM Anna Bjurstam, Six Senses Spas, vice president of spas, Bangkok How hotels, plastics and wellness are critically connected (The views and opinions expressed in this blog are strictly those of the author.) This blog has been bubbling up within me for quite some time. I have been greatly inspired by […]

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SEAI Energy Awards   The Sustainable Energy Authority of Ireland (SEAI) last week announced the winners of the 2018 Sustainable Energy Awards at a gala event which saw Mike Pearson of Gurteen College in Tipperary, take away the top prize for Energy Manager of the Year. The SEAI Sustainable Energy Awards reward excellence in energy […]

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The Pakman Awards 2018   The 2018 Pakman Awards took place last week (October 25th) at the InterContinental Dublin. Launched in 2015 by Repak to replace the Repak Recycling Awards, the Pakman Awards allow more accessibility to the awards for all organisations who demonstrate their sustainability and environmental efforts. The Awards winners for 2018 included: Bring Centre […]

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A stark report from the Intergovernmental panel on Climate Change has categorically warned of the fateful consequences if the world fails to deliver actions to cap global warming to 1.5c above pre-industrial levels. Read the Press Release here with links to the full report https://www.ipcc.ch/report/sr15/  GHP Comment:  It is clear that the Irish Government is not […]

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The Monasterboice Inn completes a major energy efficient renovation project using SEAI EXEED system   The Monasterboice Inn has recently extended its premises by 25%, while at the same time reducing energy costs with support from the Sustainable Energy Authority of Ireland (SEAI). The Inn is located north of Drogheda on the main Dublin Belfast route. […]

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Lights out for halogen lamps as Europe-wide phasing-out of bulbs begins today EU member states agreed to withdrawing the inefficient bulbs from the market in 2009. 1st September 2018 Image: Shutterstock HALOGEN LIGHTS WILL be switched off across Europe from today after an EU-approved phase-out of the bulbs commenced at midnight. From today, non-directional mains-voltage […]

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The National Restaurant Assn. (NRA) just released “The State of Restaurant Sustainability 2018.” For its report, the NRA surveyed 500 restaurant owners and operators about their environmental efforts and sustainability opportunities and challenges within their operations. More than 1,000 consumers also were surveyed about the best methods for restaurants to promote sustainability practices to customers. […]

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CSR Projects Shortlist Champion Diversity & Inclusion Jul 23, 2018 CSR Awards 2018 Shortlist Announced Today  Chambers Ireland today (23 July 2018) officially announced the shortlist for the 2018 Corporate Social Responsibility Awards. Over eighty shortlisted projects across the fourteen award categories are a showcase of the practical innovation of CSR activities conducive to positive […]

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