The Merrion Hotel in Dublin Implements Next Stage Initiative to Tackle Food Waste to Cut Costs and Environmental Impact
The cost of food waste to the foodservice industry not only hurts the bottom line but has a detrimental impact on the environment. However, one of the key issues that arises when it comes to tackling this problem is the lack of visibility of what is going in bin, how much of it is wasted and why. Kitchen staff need tools that accurately measure their food waste without disturbing their daily routines. The Merrion, Dublin have embedded their sustainability agenda into their core values and activities. Delving into the issue of food waste is their latest project and Positive Carbon is delighted to be supporting this.
Executive Chef, Ed Cooney, of the Dublin-based hotel has made significant strides in making the processes in the kitchen more sustainable such as using a seasonal approach, the introduction of beehives on the rooftop of the hotel and reusing coffee grounds in compost. The implementation of our food waste monitoring sensors will strengthen the 5-star hotel’s sustainability agenda and enable them to decarbonise their food operations.
Peter MacCann, General Manager of The Merrion, commented “We need robust and real-time data to understand what we are wasting and why in order to apply appropriate interventions. Positive Carbon’s food waste sensors help create visibility on food waste and we are incredibly excited to see the impact of this data on the environment and our costs.”
Positive Carbon’s technology will provide the team with rigorous data and actionable insights on food waste to make the necessary changes in purchasing and preparation behaviours to achieve a net zero kitchen. The use of patented food waste sensors and food detection AI provides high quality food waste management tools for the food service industry to enable them to develop advanced waste reduction strategies which increases their gross profits by 2-8%. Critically, as the sensors are autonomous, the process requires no staff interaction which allows the kitchen to do their job without any changes.
Positive Carbon’s COO Aisling Kirwan emphasised this final feature “we understand that kitchens are high intensity environments so we have ensured that our technology has zero interference with staff to make the process of monitoring food waste as frictionless and beneficial as possible”.
Kate Barlow | Communications | [email protected]
About Positive Carbon
Using patented food sensors and food detection AI, Positive Carbon enables commercial kitchens to eliminate their waste, achieve net-zero targets and increase profitability. Importantly, this intervention requires zero staff interaction