At The Lodge at Ashford Castle, a 19th-century villa in the wild green of western Ireland’s County Mayo, dinner scraps don’t go in the bin. They go into cocktails, canapés or compost.
Over the past year, the hotel has slashed its food waste by nearly 60 per cent by weight and its food trimmings by 90 per cent. That amounts to 11.5 tonnes of food waste, nearly 50 tonnes of carbon and more than €16,000 saved annually. Much of it is thanks to a chef who was empowered to swap sustainability gestures for serious change.
