With around 50,000 tonnes of food lost before it even leaves the farm, much of it fruit and veg that never reaches consumers.
This new partnership not only supports BaxterStorey Ireland’s commitment to reducing environmental impact but is also another step towards enhancing its sustainability credentials by encouraging chefs to engage with the wider agricultural industry.
Through this collaboration, locations will receive weekly Waste Knot boxes, each containing a changing selection of seasonal vegetables depending on availability. The initiative not only helps reduce waste across the supply chain but also provides chefs with an opportunity to create innovative, seasonal dishes using high-quality organic produce.
Gar Byrne, BaxterStorey Ireland head of Food, 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.”
A small donation from every sales of dishes created using Waste Knot ingredients, such as soups and daily specials, will be donated to supporting its charity partner Mental Health Ireland.
Jess Latchford, Waste Knot founder, added: “This marks an important milestone as we expand our fight against food waste into Ireland through our partnership with BaxterStorey Ireland. Our approach works alongside conventional supply chains to create new opportunities for growers, providing a market for surplus and imperfect produce that might otherwise go to waste.
“At the same time, it empowers chefs to get creative with seasonal ingredients, transforming them into exceptional dishes. It’s a model where everyone benefits, from farmers and caterers to the wider environment we all depend on.”