BaxterStorey Ireland has entered a partnership with fruit and vegetable waste prevention organisation Waste Knot, making it the first foodservice business in Ireland to do so, in a move that advances its sustainability credentials and supply chain waste reduction commitments across its managed facilities operations. 

Facilities Management Journal reported that the initiative involves producers Beechlawn Organics and Keelings, with surplus seasonal vegetables redistributed weekly into BaxterStorey kitchens across Ireland that may otherwise go to waste on farm.

Around 50,000 tonnes of food is lost before leaving farms annually, with much of it fruit and vegetables that never reach consumers. Under the partnership, BaxterStorey locations will receive weekly Waste Knot boxes containing a changing selection of seasonal vegetables depending on availability, with chefs encouraged to create innovative dishes using the produce.

A small donation from every sale of dishes created using Waste Knot ingredients, including soups and daily specials, will be directed to Mental Health Ireland as the initiative's charity partner.

Gar Byrne, head of food at BaxterStorey Ireland, said: "Our partnership with Waste Knot champions creativity, encouraging our chefs to think differently, push boundaries, and be inspired in new innovative ways of cooking with all parts of the plant as well as completely new ingredients. By embracing a shared philosophy of being bold, brave, and challenging the norm, we're not only reducing food waste and driving a more sustainable future, but also delivering truly memorable, experience-led hospitality for our customers."

Jess Latchford, founder of Waste Knot, said the partnership marks an important milestone in expanding their fight against food waste into Ireland, describing it as a model where farmers, caterers and the wider environment all benefit.

Read the full details of BaxterStorey Ireland's Waste Knot partnership and its impact on food waste reduction.