Maureen Gahan, Food Services Specialist, Bord Bia - The Irish Food Board
Earlier this week, Bord Bia hosted an event on behalf of Chef Network (a professional network for Ireland’s Chefs to connect, communicate and collaborate) at our Thinking House in Dublin.
The theme of the event was ‘Future Proofing Foodservice’ and focused on how the hospitality and catering sectors can become more environmentally sustainable.
A number of speakers from the Irish foodservice industry shared examples of measures they are taking towards sustainability, exploring how these actions can also have a positive impact on the bottom line – good for the planet, good for business.
Mick Kelly of GIY and Grow HQ in Waterford spoke about the fact that Chefs have an extra-ordinary impact and influence on what we eat. Given that they feed 40% of the population once a week, they also have a responsibility to make sustainable choices.
Niall McKenna of James Street South and Hadskis, Belfast shared some practical tips on saving money. Each and every member of his kitchen team understands the financial impacts of the choices they make.
On the same day, Minister for Climate Action, Richard Bruton announced radical new plans to ban single-use plastic plates, cutlery and straws, polystyrene cups and food containers.
The new strategy aims to achieve a number of goals including halving food waste, increasing the recycling rate of plastic packaging by 60% and cutting dependence on landfill by 60%. It was announced at a summit that featured 100 representatives from industry, local authorities and waste collectors.
For more information, contact maureen.gahan@bordbia.ie