In recent years our national Benchmarking programme has identified that the average Irish Hotel throws away c. 50 tonnes of food annually – 70% of which is avoidable – this is costing the sector in excess of €170,000,000 or €210,000 per hotel – AVOIDABLE.
The whole catering sector is assessed at c. €400,000,000 AVOIDABLE annually.
We are developing advice/guidance and support for catering businesses who wish to reduce their food waste and working with a number of leading hotels in implementing solutions – that work.
The most important decision you will take is to contact GHP.ie and engage us to offer you independent advice that will reduce your business costs. Full details of our services, packages and costs can be found here – GHP.ie Services and Packages
Less Food Waste – More Profit – A guide to minimising food waste in the catering sector