Carlow County Council is proud to host From Plate to Planet: Waste Less, Save More, a regional conference designed to help hospitality businesses across the Southeast reduce food waste, save money, and build a more sustainable future.
Taking place on Tuesday, 7 October 2025 at the Woodford Dolmen Hotel, Carlow, chefs, cooks, and hospitality managers from Carlow, Kilkenny, Waterford, Wexford, and Tipperary are encouraged to attend, where they will be equipped with practical strategies for reducing food waste, and costs by improving kitchen efficiency.
The scale of the issue is significant. According to the latest figures released from the EPA, Ireland’s food services sector generates around 157,000 tonnes of food waste annually, with over 66% of that waste being avoidable. The financial cost to the sector exceeds €300 million per year.
Speaking about the event Cllr. Daniel Pender , Leas Cathaoirleach of Carlow County Council, said “This seminar reflects Carlow’s leadership in sustainability. It’s about empowering our chefs, hoteliers, and food professionals across the region to be part of a greener, more efficient future. Events such as these provide an insight into current challenges and opportunities faced by the industry.”
This was echoed by Coilin O’Reilly, Chief Executive of Carlow County Council, who said “This event is a game-changer for hospitality businesses. By learning how to reduce waste and improve efficiency, businesses can significantly cut costs while also enhancing their sustainability credentials. It’s about giving local enterprises the competitive edge they need in today’s environmentally conscious market. Reducing food waste is not only a climate imperative but a smart business strategy. Carlow County Council is proud to support this initiative through a partnership between our Environmental Department and the Local Enterprise Office. We are committed to helping our local hospitality sector thrive sustainably.”
Attendees are guaranteed to be inspired by experienced experts in the industry such as multi- award-winning Chief Conor Spacey, Michelin star Chef Enda McEvoy, Climate Conscious Chef Ali Honour and Food on the Edge ambassador and Killarney Ring Development Chief Janice Casey Bracken. Food policy experts Ruth Hegarty and Colum Gibson will explore legislative challenges that are currently affecting the industry, which will be facilitated by Jennifer Lyons of CULTIVATE EU. VOICE Ireland who are the NGO expert in Ireland on waste reduction and circular Economy will be represented by Allison Roberts, whilst key account manager Kate Barlow from the award winning social enterprise Positive Carbon will guide us through new innovations, including AI sensor technology.
A limited number of businesses will have the opportunity to receive a free assessment of their recycling and food waste bills by experts from the Clean Technology Centre.
Made possible through funding by the Waste Enforcement Lead Authorities under the Anti-Dumping Initiative, this seminar will equip attendees with practical strategies to measure and manage food waste effectively, reduce operational costs, and improve productivity. By streamlining kitchen operations, supporting local sourcing, and aligning with the UN Sustainable Development Goals, participants will not only enhance their brand reputation and boost culinary tourism, but also contribute to climate action, reduce greenhouse gas emissions, and build a more resilient, circular food system.
Sarah Byrne , Business Advisor at Carlow Local Enterprise Office, added “Efficient management of food waste in the hospitality industry offers significant economic and commercial benefits. It lowers purchasing and disposal costs, improves inventory and kitchen efficiency, and enhances profit margins. Additionally, it strengthens brand reputation, attracts sustainability-conscious customers, and opens opportunities for green certifications and partnerships. These advantages contribute to both short-term savings and long-term business resilience.”
Reducing food waste in the hospitality industry helps combat climate change by lowering greenhouse gas emissions, particularly methane from decomposing food in landfills. It also reduces the carbon footprint associated with food production, transportation, and storage. By minimizing waste, the sector conserves energy, water, and land resources, contributing to more sustainable and climate-resilient food systems.
Dee Sewell, Environmental Awareness Officer with Carlow County Council, expressed, “As someone passionate about positive climate action, I’m thrilled to bring this event to our region. It’s about giving people the tools to make meaningful, lasting change, for their business, their community, and the environment.”
This is a must-attend event for hospitality professionals ready to reduce waste, save money, and lead the way in sustainability.
Register today and be part of the solution.
Media Contact & Registration:
Contact: Dee Sewell – dsewell@carlowcoco.ie
Call: 059 9136334 or 087 345 0820
Registrations: https://www.localenterprise.ie/Carlow/Training-Events/Online-Bookings/From-Plate-to-Planet-Waste-Less-Save-More