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Gold Member Case Study - Clover Hill Food Ingredients Ltd

Clover Hill Food Ingredients, founded in 2003 in Millstreet, Co. Cork, is a leading supplier of bakery ingredients in Ireland. The company serves craft, commercial, and artisan bakers, as well as retail and foodservice sectors, and is recognised for its innovation and customer-focused approach.

Clover in grass
Gold Member
Clover Hill Food Ingredients

Sustainability Achievements

In 2024, Clover Hill Food Ingredients reduced food waste, surpassing the milestone target by 30.9%, through improved segregation and a holistic approach to non-production-related waste.

  • Targets Reported Raw Materials Certification, Supplier Certification, Packaging, Energy/Emissions, Waste, Product Health and Nutrition, Community Engagement, and Employee Wellbeing.
  • Exemplary Targets Raw Materials Certification, Packaging, Waste, Product Health and Nutrition, Community Engagement, and Employee Wellbeing.
  • Awarded Gold Membership 2024, 2025
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In 2024, Clover Hill Food Ingredients achieved a substantial reduction in food waste, decreasing from 70,207 kg in 2023 to 47,518 kg, exceeding the milestone target by almost 31%. This reflects the company’s focused efforts to improve waste management practices.

The company has chosen to report food waste using an absolute metric, rather than normalising against production output. This approach was taken to more accurately reflect the nature of the waste generated, as only 32% of the total food waste originated from production activities. The remainder was attributed to other sources, such as storage, handling, and expired stock.

By using an absolute measure, Clover Hill Food Ingredients aim to capture the full scope of its food waste challenge and ensure that all contributing factors are addressed. This comprehensive view supports more targeted interventions and allows the company to track progress more transparently across all areas of its operations.

The reduction achieved in 2024 was the result of improved waste segregation, better inventory management, and increased staff awareness. These efforts have helped minimise avoidable waste and ensure that more materials are either reused or diverted from landfill.

 

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