An estimated 150,000 tonnes of food is wasted in the Irish food service sector every year while globally approximately one-third of all food produced goes to waste.*  Not only is this hugely damaging to the environment, it also has a very real impact on businesses’ profitability.

In the fourth episode of Inside Food chefs Niall Hill and Maurice McGeehan chat to host Ruth Hegarty about food waste in all its forms and discuss how to not only reduce it, but to avoid it entirely.

* Source: EPA

Resources:

The Environmental Protection Agency’s Food Waste Charter includes information and guidance on how to reduce food waste. A full transcript of this discussion is available on failteireland.ie/podcasts.

Panellists:

Ruth Hegarty (egg&chicken consulting) is a consultant and facilitator focused on food, farming and sustainability in business and policy.

Niall Hill of Niall Hill Foods is a chef and food consultant serving clients in foodservice and food production.

Maurice McGeehan, also known as ‘the No Waste Chef', is the Performance Chef for the IRFU.

Listen to a particular topic:

01:22 – The impact of food waste
05:10 – Creative use of trimmings and by-product cooking
12:47 – Avoiding waste through every step of the process
18:36 – Analysing and incentivising waste reduction
19:41 – Food waste technology
21:54 – Labour management and operational efficiencies