Food Waste Audit Case Studies

Last year, we challenged a number of venues to assess how much food waste they are generating and see what savings could be made with the help of our ‘Wise up on Waste’ toolkit.
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The Goat Bar and Grill, Co Dublin

The Goat Bar and Grill restaurant in Dublin carried out a week-long food waste audit in April 2013. The audit focused on the venue’s lunchtime trade and tracked a total of 3,286 covers (or a daily average of 469 covers) over a seven-day period.

See the full case study

 
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The Yacht, Co Dublin

The Yacht in Clontarf, Co Dublin carried out a three-day food waste audit over a weekend period (Friday to Sunday). The kitchen found that spoilage and prep waste was minimal as they always try to use up everything as best they can.

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James Connolly Hospital, Dublin

James Connolly Hospital in Dublin carried out a three-day food waste audit in April 2013. The audit was based on 1,620 covers per day over a three day period.

See the full case study

 
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Erskine Bridge Hotel

The Erskine Bridge Hotel, Glasgow, has been given a significant boost in its efforts to cut food waste with the ‘Wise up on Waste’ toolkit, which was developed by Unilever Food Solutions and the Sustainable Restaurant Association. The free toolkit - which features a waste tracking mobile app - helped head chef Mark Potter to identify the main sources of waste and plan simple but effective changes to address the problem, which could also increase the hotel’s bottom line.

See the full case study

 
Click here to download the Wise up on Waste Toolkit
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