At The Lodge at Ashford Castle, a picturesque 19th-century villa in County Mayo, Ireland, the approach to food waste is innovative and impactful. Rather than tossing dinner scraps into the bin, the establishment repurposes them for cocktails, canapés, or compost. Over the past year, executive chef Jonathan Keane and his team have successfully reduced food waste by nearly 60% by weight and food trimmings by 90%, totaling 11.5 tonnes of food waste saved, equivalent to 50 tonnes of carbon emissions and more than €16,000 in annual savings. Keane’s commitment to sustainability has transformed the kitchen’s operations, shifting the focus from minor initiatives to substantial systemic changes that yield genuine results.
A major enabler of this transformation has been the collaboration with Winnow, a UK-based food waste analytics firm that employs AI and image recognition technology. Chef Keane receives daily reports detailing the types and quantities of food discarded, allowing him to analyze waste patterns and make informed decisions. For instance, if two kilograms of onion skins end up in the bin, the system alerts him to assess how they can be utilized, perhaps by integrating them into stocks or other dishes. This analytical approach has prompted the kitchen to creatively upcycle ingredients such as peels and trimmings into syrups, muffins, or even welcome drinks, minimizing waste as much as possible. Remaining scraps are processed in a biodigester to create nutrient-rich fertilizer for the hotel’s expansive gardens, a sustainable initiative that Keane envisions expanding into a fully self-sufficient food system.
The hospitality sector is historically a significant contributor to food waste, accounting for over 25% of the global total, according to the UN Environment Programme. Much of this waste typically ends up in landfills, leading to methane emissions, which further exacerbate climate issues. Vojtech Végh, Winnow’s zero-waste culinary advisor, emphasizes the importance of tracking waste accurately. Without understanding what fills bins, implementing effective waste reduction strategies is nearly impossible. By measuring food waste levels, establishments can identify specific areas for improvement, promoting a culture of accountability and efficiency.
Fortunately, a shift is occurring across the hospitality industry, whereby hotels are beginning to recognize the need for waste measurement and reduction. Establishments like Hilton Tokyo and Novotel London Excel have implemented similar practices, utilizing AI technology to significantly cut their waste outputs. Furthermore, innovative solutions like Yindii, a startup connecting surplus food with consumers at discounted rates, demonstrate that the conversation around food waste is evolving. Such initiatives are essential not only for reducing waste but also for fostering community engagement and awareness about food sustainability.
To achieve lasting change in waste management, kitchens must adopt a holistic approach to their operations. Végh asserts that the movement toward zero-waste cooking requires a fundamental shift in mindset, prioritizing waste prevention in the cooking process itself rather than treating it as an afterthought. This implies embedding waste reduction into every operational facet, establishing it as the new standard across culinary practices.
Chef Keane believes that the journey toward sustainability also hinges on cultivating a supportive workplace culture. He strives to create a positive work environment where team members feel respected and valued. Integral to this culture is the practice of foraging, in which Keane regularly takes his kitchen staff into nature to discover wild vegetables and mushrooms. This engagement with the environment not only boosts morale but reinforces values of sustainability. Guests partake in similar foraging experiences, promoting awareness and a shared commitment to these practices. Keane hopes his efforts will leave a lasting legacy, subtly influencing guests to carry forward lessons of sustainability long after their stay.
