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 hospitality partner.
The hotel will do this by closely monitoring waste and its source and using every element of a product where suitable.
They also plan to introduce no-waste dishes by creating specific meals which do not generate organic or non-organic by-product waste.
The team is also committed to supporting local Cork suppliers with the menus at both hotels including a map highlighting the local producers such as McCarthy Meats in Cork City, Ardsallagh Goats Cheese in Carrigtwohill, Glenmar seafood in West Cork and the Chicken Inn in the English market .
“At Trigon Hotels, we understand the pivotal role the hospitality industry plays in shaping a sustainable future. The 2024 Food Charter is a testament to our dedication to reducing our environmental footprint and embracing innovative approaches to culinary operations,” said Alex Petit, Group Executive Chef at Trigon Hotels.
“By implementing these commitments, we aim to lead the way towards a greener and more responsible future,” he added.
Trigon Hotels plans to increase engagement with local charity partners such as the Cope Foundation which supplies fresh fruit, vegetables and herbs from the local garden.
The team also aims to eliminate single use plastic and to reduce energy consumption in the kitchen by up to 20 per cent.