Sustainability
Irelands Food Waste Charter
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Innovation
in Food Systems
Our closed loop food system has scalable preservation techniques embedded to extend produce life and reduce loss e.g. we use leftover whey from making Labneh (cultured yoghurt) as a fermentation brine.
At Master Chefs, we bring more to the table. Sustainability is at the heart of our business operations.
From the rich organic soils at Ellan Farm, to our 10,000 square feet central production unit, our ambition is a fully circular food system where every resource is valued. This is realised through our commitment to be a zero-waste business.
Carbon Reduction
We invest in local sourcing, centralised production efficiencies, and reducing energy and transport emissions.
This year, we committed our fleet to Hydrotreated Vegetable Oil (HVO), reducing carbon emissions by 90% compared to standard diesel emissions.
Education &
Leadership
We share knowledge with staff, clients and future talent to embed sustainability across the hospitality industry.
Sustainable Sourcing
We champion Irish produce, and ensure ethical and traceable supply chains through our long-standing partnerships. To feature on our menus, each ingredient needs to be organic, seasonal or sustainable. We source our meats from organic Irish farmers, only use organic Irish eggs and work only with sustainably sourced fish.
Zero Waste Commitment
Our vision will be achieved through menu innovation where we are guided by natural growing seasons, food waste reduction, surplus management & systematic composting procedures.
Currently, over 90% of kitchen waste is diverted from landfill through recycling, composting and surplus transformation.
Farm Expansion
Ellan Farm provides a consistent supply of our own organic produce, straight from the land in Ballyneety, Limerick. This year we introduced beehives and expanded our growing operation for higher volumes, including more specialist vegetable types like Romanesco & Chioggia Beets.