Two Cork hotels aim to reduce food waste by supporting local producers
Group Executive Chef at Trigon Hotels Alex Petit. Photo: Brian Lougheed
The Metropole Hotel and the Cork International Hotel have both launched an initiative aimed at reducing food waste by 20 per cent.
Recent figures have shown food waste to be a significant contributor to climate change and the two Cork hotels aim to embrace new ways of doing things to work towards a sustainable food system.
The two properties are part of the Trigon Hotels group which has created a 2024 Food Charter that outlines 10 key commitments to help them to achieve their goal of becoming a greener…
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