Monitoring food waste

-Discounting in store
-Providing food to Clonakilty Meals on Wheels
-'Too Good To Go' boxes
-Using Food Cloud
-Composting food waste

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• Reducing Portions
• Half Portions available
• Elimination Sachets

• No sachets
• Locally sourced greens
• ‘To Go’ Bags available
• Using ‘My Gug’ food digestor

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• DiscountingShort Dated

• Seasonal Fruit
• ‘Too Good to Go’ discounting
• No Sachets
• Owner-grown produce and flowers - as much as possible
• Only locally sourced meat & produce
• All food scraps composted locally
• Only compostable packaging

• Sell loose fruit/vegetable
• Speak to suppliers about reducing minimum crate/order sizes
• Food Waste Auditing
• Bin Labelling & Waste Segregation

- Loose fruit & veg

- Discounting short shelf life

- Selling wonky fruit & veg

• Zero Waste – Farm to Fork
• Organically reared Dexter Beef on site
• Organically grown vegetables on site
• Composting on site
• No sachets (ketchup etc)

• Half portions available
• ‘To Go’ bags available
• Reducing portions when appropriate
• Removing unnecessary garnish
• Eliminating Sachets
• Green Wedding Package Available

• Restaurants
  • Half portions available
  • Reducing size of menu
  • Locally & ethically sourced meat & vegetables (list of farms?)
  • No Sachets (Ketchup Etc)
• Green wedding package
  • Seasonal Vegetables & Desserts
  • Silver service side dishes
  • Wine served at the table
  • Sustainable options for wedding favours
  • Local Flowers
• Seasonal Vegetables grown on site
• On site composting

• Green wedding package
  • Seasonal Vegetables & Desserts
  • Silver service side dishes
  • Wine served at the table
  • Sustainable options for wedding favours
  • Local Flowers
• Elimination of sachets (ketchup etc)
• On Site Composting
• Permaculture Garden & Woodland

• ‘To Go’ Bags available
• Stop using sachets & singles (kethcup etc)
• Reducing plate waste at events
• Reducing portions when appropriate
• Removing unnecessary garnish

• Half portions available
• ‘To Go’ bags available
• Reducing portions when appropriate
• Removing unnecessary garnish
• Eliminating Sachets

• Reducing Plate Waste
• Clear communication at buffet (be mindful of what you take, come back for more!)
• ‘To Go’ Bags Available

• Market Farm
• Permaculture Principles
• Instruction & Facilitation in Food waste reduction

• 'Unwanted’ fish parts – for animal feed

• Zero Waste – Farm to Fork
• Organically reared Dexter Beef on site
• Organically grown vegetables on site
• Composting on site
• No sachets (ketchup etc)

- Has done a full waste audit as part of ongoing waste & circular economy charter

- Origin Green gold status
- ongoing staff training around food waste reduction

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TBC