At Fitzpatrick’s, we know that restaurants are one of the largest contributors to waste material, with food waste making up the largest proportion of waste in our landfills. As landfill space decreases, the costs for landfilling our garbage will continue to grow, ultimately being passed on to businesses and residents in the form of higher disposal fees.

We are committed to helping to reduce these potential cost increases and to protecting the environment by incorporating a restaurant wide eco awareness and waste management programme that will eliminate much of the waste otherwise thrown away. 

Our programme includes:

  • Glass is crushed on site and separated by colour.
  • Cardboard is bailed and recycled
  • Plastics, including bottles, bags, wrappings etc are all bailed and recycled
  • Tin cans are crushed, bailed and recycled
  • Vegetable food waste is composted and used on our flower beds
  • All garden waste is composted and returned to the soil
  • Wet food waste is processed in our on-site digester and used as fertilizer in our gardens.
  • Water is taken from our own well which is tested quarterly and certified for drinking
  • Our garden includes and area where we grow our own herbs and some vegetables which are picked daily for use in our kitchens
  • We use a ‘Hydro Pure’ Waste treatment plant which is upgraded regularly, and we invest heavily in time and money to make sure that it is working to it’s maximum capability
We are dedicated to using energy wisely and instill in our staff the importance of saving electricity by turning things off when not in use and using energy saving bulbs and appliances where possible.

“Beautiful meal – Thank you!”
D. McKeen, Diageo, Dundalk
 
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