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Ireland's Lodge Cuts Food Waste by 60% Innovatively

7/13/2025

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Summary

Story summary

The Lodge at Ashford Castle in Ireland has made remarkable strides in sustainability, slashing food waste by nearly 60%. Under the guidance of executive chef Jonathan Keane, the kitchen creatively transforms food scraps into delicious new dishes while composting the rest. This innovative approach not only champions self-sufficiency but also sets a powerful example for the hospitality industry.

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Story summary

The Lodge at Ashford Castle in Ireland has made remarkable strides in sustainability, slashing food waste by nearly 60%. Under the guidance of executive chef Jonathan Keane, the kitchen creatively transforms food scraps into delicious new dishes while composting the rest. This innovative approach not only champions self-sufficiency but also sets a powerful example for the hospitality industry.