East Cork food businesses are at the forefront of the battle against food waste, with the launch of the Savour Food waste reduction initiative.

This trailblazing pilot programme, works with local food processors, retailers and the food services sector in East Cork, to help businesses move towards a zero-food-waste strategy.

Reducing food waste not only lowers our environmental impact, but can also help businesses to reduce costs, improve sustainability and profitability.

Savour Food works with local enterprises, helping them to streamline their processes, focusing on practical, environmentally friendly and socially-aware best practice, as well implementing the very latest in technological developments, to reduce waste.

The Savour Food waste reduction initiative is driven and supported by The Clean Technology Centre at Cork Institute of Technology (CIT), Taste Cork and SECAD (South & East Cork Area Development. This pilot programme is funded by the Department of Agriculture, Food and the Marine – Rural Innovation and Development Fund.

Speaking at the launch of Savour Food, which took place at the Midleton Market on Saturday 20th January, spokesperson for the initiative James Hogan said:

“Food waste is a very serious environmental, economic and social issue in Ireland, but it’s one that we can work together to tackle and have real impact.
Savour Food focuses on using better approaches to how we produce and process our food – creating strategies aimed at reducing waste and making use of the latest technological innovations.

The pilot programme is about bringing people together to solve a problem, combining the power of a whole region with environmental and industry expertise from CIT’s Clean Technology Centre, the Taste Cork network and SECAD programme. We are also delighted to have received support from the Department of Agriculture, Food and the Marine’s Rural Innovation and Development fund.

We hope to see the whole East Cork food sector coming on board and working with us to develop solutions to food waste in the region. East Cork can become a leader in sustainable and waste-free food production, giving it a real competitive advantage, as an environmentally friendly and more socially responsible food production region.”


Source: East Cork Journal