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We’re proud of the sustainability measures we have in place to date, and there will be more as we go. Scroll down to read about our journey so far …
All of the Restaurants in the Market Lane Group are Food Waste Charter Members.
The Food Waste Charter is a public expression of commitment to reduce food waste by businesses and organisations in Ireland.
The Charter is a voluntary agreement to accelerate action to reach ...
All of the Restaurants in the Market Lane Group are Food Waste Charter Members.
The Food Waste Charter is a public expression of commitment to reduce food waste by businesses and organisations in Ireland.
The Charter is a voluntary agreement to accelerate action to reach Ireland’s food waste reduction target under the UN Sustainable Development Goal 12.3. The Charter promotes a collective industry commitment to measure, reduce and report food waste along the entire food supply chain.
Membership of the Food Waste Charter is open to food sector businesses that produce, process, manufacture, distribute or sell food and drink.
Food and drink businesses that sign up to the Charter commit to the following:
We are creating a Market Lane native tree forest as part of a co-op of like minded individuals and companies who want to see native tree cover increase across our island. See AnDulra.ie for more information
Our urban bee hives produce local honey that we use on our menu and sell in our restaurants. Our colleagues visit these hives to learn more about this process and train with the bee keeper.
All used coffee grounds from our restaurants go to compost in local farms that supply us with vegetables
We’ve switched our fleet over to electric- or pedal-powered vehicles only.
We’re coming together with like-minded businesses to share challenges, ideas, questions and solutions. Goldie, ORSO and Elbow Lane are currently members of the Sustainable Restaurant Association with plans for Castle Cafe to join next.
We only use biodegradable takeaway containers in all our restaurants.
We have installed solar panels on our roof in the city centre and plan to do so in other locations in the next 12 months.
We use natural fermentation techniques to preserve seasonal local fruits for our larder. We use fruit peelings to flavour beverages and have started our own “bubble room” producing Kombucha and Kefir in Elbow Lane.
Goldie takes its seafood from the small day boats that fish out of Ballycotton in East Cork. We have a Whole Catch policy – what they land, we buy.
Instead of going to landfill, the spent grain in our Elbow Lane brewery is provided to our pork supplier Caherbeg Pork who use it to feed their pigs.
We work with CoolEffect.org to offset carbon emissions while we are improving our sustainability mission and have recently supported towards their sustainable cooking biogas project in Sichuan, China.
