‘What can I do with 650kg of watermelon rind?’: Inside the Irish hotel rethinking food waste 😊
‘What can I do with 650kg of watermelon rind?’: Inside the Irish hotel rethinking food waste 😊
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The Lodge at Ashford Castle in County Mayo, Ireland, has significantly reduced its food waste by nearly 60% through innovative practices led by executive chef Jonathan Keane. By utilizing food waste analytics and upcycling ingredients, the hotel has transformed scraps into valuable products, saving money and promoting sustainability. The hospitality industry faces a major food waste problem, but initiatives like those at The Lodge and other hotels are beginning to address this issue through better measurement and cultural shifts towards sustainability.
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