Trigon Hotels partnerswith FoodCloud and NCE

Cork's Trigon Hotels has partnered with FoodCloud and Northside Community Enterprise (NCE) to demonstrate how surplus food can be transformed into high-quality meals.

FoodCloud is a non-profit that works with producers, retailers, and food businesses across Ireland to redirect  surplus food that would otherwise go to waste. 

It supports over 50 charities in Cork and has moved 22.5 tonnes of food a week over the past five weeks, which is the equivalent of 54,000 meals.

“Surplus” refers to food that cannot be sold due to overproduction, packaging changes, short shelf life, or forecasting inaccuracies.

The partnership began through conversations between Alex Petit and Carmel Lonergan, director of operations at Trigon Hotels, regarding the hotel group’s commitment to sustainability, food responsibility, and meaningful community engagement.

Trigon Hotels consists of the Metropole Hotel in Cork city centre and Cork International Hotel.

A group of 40 guests were treated to a unique dining experience last week at the NCE’s main campus in Farranferris.

Ms Lonergan said: “As a hospitality business, food sustainability is a key priority. This event demonstrated how surplus food can be transformed into high-quality dining experiences while reducing waste and supporting communities.

“It also highlighted the power of partnership between the hospitality sector, social enterprise, and charitable organisations to create practical, scalable impact. The evening was not just about dining but about showcasing a responsible food system in action.” 

Rosie Fuller, FoodCloud account manager, added: “Through our partnership with Trigon and NCE, we’re highlighting the potential of surplus food, not as something unwanted or waste, which is often the misconception, but as a valuable resource for local communities who need it most.”

The three-course meal was prepared and served by a group of people who attend NCE and led by group executive chef at Trigon Hotels Alex Petit, using food sourced from FoodCloud’s network of local producers.

MC for the evening was Irish Examiner food writer Joe McNamee. Guests heard about the impact of food redistribution in Ireland, the environmental implications of food waste, and how hospitality businesses can play a leadership role in responsible food systems.