Case Studies - Meet Belfast

As we all move towards improving sustainability credentials and reducing our food waste, we can learn from what other hospitality business are doing to make progress.

everglades hotel

Hastings Hotels

Through participation in a food waste reduction project with Guardians of Grub in 2018, the Everglades Hotel increased food profitability by 4%.

Food waste

Ownies Bar & Bistro

The Tracking Tool created by Guardians of Grub helped show staff At Ownies Bar and Bisrto the different sources of waste, converting into a monetary value, and thus raising awareness of the value of the actions
they were taking.

Costa Fortuna

Costa Cruises Reduce Food Waste

Costa Cruises’ initiatives targeting food waste reduction helped prevent over 1,189 tonnes of CO2e being emitted in its first year. This is equivalent of removing 231 cars from the road for an entire year.

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