by harp_admin | Mar 24, 2026 | Article
The global hospitality industry wastes around 100 million tons of food annually—enough to feed every hungry person twice. This growing waste, from hotel buffets to restaurant portions and spoilage, costs the industry an estimated €300 million each year. Beyond the...
by harp_admin | Mar 24, 2026 | Article
The scale, cost, and impact of food waste across European supply chains Across Europe, food waste is no longer viewed as a side issue of sustainability – it is increasingly recognised as a structural inefficiency embedded in how food systems operate. From production...
by harp_admin | Jan 26, 2026 | Case Studies, CX20
In the heart of Oklahoma, Red Plains Grand Butchery is redefining what modern meat processing can look like. Founded by Trey Clinkenbeard, the business was built on a clear vision: to support local ranchers, preserve the heritage of American agriculture, and deliver...
by harp_admin | Aug 25, 2025 | Article
Behind Bars and Beyond: The Growing Food Waste Crisis in Prisons Ireland’s prison system spends over €10 million annually on inmate food, yet much goes to waste due to poor forecasting, rigid menus, and inefficiencies. This contributes to Ireland’s 750,000 tonnes of...
by harp_admin | Aug 4, 2025 | Case Studies, CX2
Set within 38 acres in Dundrum, Dublin, Airfield Estate is far more than a farm—it is a living, breathing example of how food systems, education, and sustainability can coexist in a modern urban setting. Established in 1974 by the Overend family as a charitable trust,...
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