Reaching sustainability goals without impacting kitchen margins
Clayton Hotels works with Positive Carbon to bring food waste tracking to the largest property in their portfolio
Positive Carbon provides visibility on food waste for The Clayton Hotel Dublin Airport to make the necessary changes to reach sustainability targets.
Before working with Positive Carbon, the Clayton Hotel’s Dublin Airport location had no visibility on their food waste. Since the implementation of the food waste monitoring sensors the kitchen can now track and monitor all food thrown in the bin, informing their purchasing and preparation decisions and preventing the waste from occurring in the first place.
"Positive Carbon's technology will allow us to hit sustainability goals without impacting the margins in our kitchen. It has been a game changer for how we operate our kitchen."
Tony O'Donnell, Executive Chef at The Clayton Hotel Dublin Airport
The Clayton Hotel
Start measuring food waste & see results.
Customers that started tracking their food see 25x Return on Investment
Return on Investment for tracking of food waste
The amount of food waste that is fully preventable
Distinct categorisations for food waste that we provide
Customers are thrilled with the results we achieved.