Cork hotel’s spring menu puts an emphasis on reducing food waste
A number of dishes conform to the hotel’s zero-food-waste targets, and ingredients that have been sourced from local suppliers are highlighted on a map printed on the menu.
Cork International Hotel’s Eoghan Murphy, general manager, with Edel Kavanagh, deputy general manager, and executive head chef, Paul Ryan. Photo: Brian Lougheed
The Cork International Hotel has launched a spring menu with an emphasis on reducing food waste.
A number of dishes conform to the hotel’s zero-food-waste targets, and ingredients that have been sourced from local suppliers are highlighted on a map printed on the menu.
As part of the Trigon Hotel Group, the Cork International Hotel, along with the Metropole Hotel, launched a food charter last year that has reduced the amount of food waste by 12.5%, or four tonnes, so far.
Among the 10 commitments in the charter is the promise to monitor all waste at its source and use every element of a product, where suitable. They have designed no-waste dishes that do not generate organic or non-organic by-product waste.
“As a team, we are working hard to reduce food waste and we have created a number of dishes on the menu to speak to that,” executive head chef at Cork International Hotel, Paul Ryan, said.
“By choosing those options, you are helping us on our journey working towards a more sustainable future.”
App?
