DERRY HOTEL SHOWS HOW HOSPITALITY SECTOR CAN REDUCE FOOD WASTE: DURKAN

Admin 2 Foyle, Press Releases

As part of the work undertaken under the voluntary Hospitality and Food Service Agreement a case study has been published by WRAP NI showing the steps that the City Hotel, Derry has taken to prevent food waste and achieve improved financial and environmental outcomes through increased resource efficiency.
Commenting on the hotel’s achievements Minister Durkan said:” I want to congratulate the City Hotel for showing the way in tackling food waste. I would strongly commend this approach to others in the hospitality sector.
“The Waste Prevention Programme for Northern Ireland highlights the benefits of voluntary agreements with business on waste and resource efficiency. My Department will continue to work with partners to ensure that voluntary agreements work well in the North and are drivers for preventing waste.”
Clare Campbell, City Hotel’s Accommodation Manager said: “Participating in the Hospitality and Food Service Agreement has helped us focus not just on our food waste but also wider resource efficiency issues such as those associated with our overall waste arisings, our electricity, water and labour costs.
“This has not only helped us reduce our costs but also to reduce our CO2 emissions and achieve our Gold Star Award in the Green Tourism Business scheme. This ethos has become part of our company values and goals”
The City Hotel used a smart meter system to measure food waste over a number of weeks and was able to identify significant cost savings through ways to reduce the amount of waste food being thrown away.
Using the meter to identify the quantity and type of food being discarded was key to greater awareness of the scale of the amount of food being wasted. This in turn generated increased management focus on the issue, and led to the introduction of a series of initiatives which resulted in a steady decrease in food waste over the trial period of over 30% per cover.

Admin 2DERRY HOTEL SHOWS HOW HOSPITALITY SECTOR CAN REDUCE FOOD WASTE: DURKAN