Customers use Positive Carbon to make their operations more sustainable

Positive Carbon is helping
DCU reduce their food waste

Customers are singing our praises.

Average rating of 5/5 on Trustpilot

“Our relationship with Positive Carbon is a game changer. We see it as a real way of tackling food waste as opposed to just paying it lip service - producing real data that our clients, our team and our customers can understand is a real powerful tool”

Mark Anderson
Culinary Director, Gather & Gather

“"Positive Carbon's solution is fantastic. Using the analytics dashboard, I was to see that we were wasting fillets and put a stop to it.

We are excited to make even more changes to prevent even more food waste".”

Anton Roseler
Head Chef, Grand Hotel

“Positive Carbon have been a pleasure to deal with. They provide an incredibly useful tool when it comes to monitoring and reducing food waste.

They go above and beyond to ensure we are getting the most out of their service.”

Cathal Pendred
Sustainability, DCU

Increasing Kitchen Profits by 2%

The Grand Hotel Malahide worked with Positive Carbon to understand and track the food waste that they were creating
Read Story

Start measuring food waste & see results.

Customers that started tracking their food see 25x Return on Investment
Return on Investment for tracking of food waste
The amount of food waste that is fully preventable
Distinct categorisations for food waste that we provide

Customers are thrilled with the results we achieved.

Contact Our Team