BaxterStorey Ireland has entered a partnership with fruit and vegetable waste prevention organisation Waste Knot, becoming the first foodservice business in Ireland to redirect surplus farm produce directly into commercial kitchens, Facilities Management Journal reports.

As reported by Facilities Management Journal, the initiative connects BaxterStorey Ireland with producers Beechlawn Organics and Keelings to redistribute seasonal vegetables that would otherwise go to waste into BaxterStorey kitchens across the country. Participating locations will receive weekly Waste Knot boxes containing a rotating selection of seasonal vegetables depending on availability.

Approximately 50,000 tonnes of food is lost before it leaves Irish farms annually, with fruit and vegetables disproportionately affected. The partnership addresses that loss point by creating a commercial outlet for surplus and imperfect produce that falls outside conventional supply chain specifications.

Gar Byrne, Head of Food at BaxterStorey Ireland, said the partnership "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," adding that the collaboration drives "a more sustainable future" while delivering "experience-led hospitality for our customers."

Jess Latchford, founder of Waste Knot, described the Irish expansion as "an important milestone," noting that the model "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."

A further community dimension underpins the initiative, with a donation from every sale of dishes created using Waste Knot ingredients, including soups and daily specials directed to Mental Health Ireland.

See how BaxterStorey Ireland and Waste Knot are reshaping food waste reduction in the Irish foodservice sector in the complete story.