Executive Chef, Ed Cooney, of the Dublin-based hotel has made significant strides in making the processes in the kitchen more sustainable such as using a seasonal approach, the introduction of beehives on the rooftop of the hotel and reusing coffee grounds in compost. The implementation of our food waste monitoring sensors will strengthen the 5-star hotel’s sustainability agenda and enable them to decarbonise their food operations.

Our technology will provide the team with rigorous data and actionable insights on food waste to make the necessary changes in purchasing and preparation behaviours to achieve a net zero kitchen.

“We need robust and real-time data to understand what we are wasting and why in order to apply appropriate interventions. Positive Carbon’s food waste sensors help create visibility on food waste and we are incredibly excited to see the impact of this data on the environment and our bottom line.”

Peter MacCann, General Manager, The Merrion Hotel.