Sustainability in hospitality: Why Irish restaurants & bars must take action

In a sector already stretched by multiple hurdles, the question isn’t whether you should take action but whether you can afford not to. The importance of sustainability in the hospitality industry is now directly tied to how you attract guests, manage rising costs and meet fast-approaching regulations. 

At Access Hospitality Ireland, we combine our expertise with efficient software solutions to help our customers reduce waste, cut costs and run more sustainable operations. In this article, we’ll explore why sustainability in the hospitality industry matters more than ever and why action can no longer be delayed. 

What is sustainability in hospitality and why is it important? 

For many operators, the word “sustainability” still feels a little vague – it has something to do with going green, recycling or swapping out plastic straws. But in reality, sustainability in hospitality means so much more than environmental gestures. 

It’s about running a business in a smarter, more resilient way - one that protects your resources, supports your team and strengthens your bottom line over time to  ultimately lead to a bigger, collective goal, for example here in Ireland, it is reaching net zero greenhouse gas emissions no later than 2050. 

Why hospitality businesses can’t afford to ignore sustainability

If you’re wondering why sustainability is important in the hospitality industry, it’s because it affects everything - from customer loyalty to rising costs, and the numbers behind food, energy and resource waste speak for themselves.

• Food waste - From unused prep to oversized portions, waste is one of the biggest avoidable costs fo restaurants and pubs. Ireland generated approximately 835,000 tonnes of food waste in 2023, equivalent to 62KG per person, higher than the EU average of 132kg per capita. Reducing it means tighter margins, lower disposal bills and a more responsible brand image. 
• Energy use – Restaurants and pubs in Ireland are the top energy consumers among non-domestic buildings with energy now accounting for 10-12% of a hotel’s revenue, that’s roughly three-fold compared to pre-pandemic levels. Kitchens, fridges and lighting accounting for a huge chunk of your operating costs. Tracking consumption and investing in efficiency isn’t just eco-friendly; it’s a direct route to cost savings.
• Water use –  Uisce Éireann confirms that restaurants are among the most water-intensive businesses in the country, mirroring global usage rates of 20-40L per meal, primarily for cooking, dishwashing and cleaning. With water costs in Ireland steadily increasing, it’s an additional pressure on businesses already dealing with rising energy and food costs.  
• Supply chains – Ireland imports large portions of everyday staples (apples, onions, tomatoes), many of which travel hundreds to thousands of miles, before ever reaching a plate. Sourcing ingredients locally or seasonally can reduce emissions, simplify logistics and protect you from volatile global prices, all while also giving you a better story to share with guests.
• Staff engagement – Sustainability is emerging as a critical factor in employee retention. A 2023 report found that 91% of professionals surveyed via LinkedIn have considered or would consider leaving a role for one that better reflects their values, with almost 20% citing environmental sustainability as that deciding factor.
• Customer expectations – Guests are becoming increasingly selective about where they spend their money, and we’ve mentioned above how the vast majority of them are willing to pay more for eco-friendly options. 78% of Irish businesses report that sustainability is a major growth opportunity to attract customers and boost revenue.
• Regulations – In Ireland, sustainability is also built into legislation, affecting businesses across all sectors, including hospitlaity. The EU’s Corporate Sustainability Reporting Directive (CSRD), now law in Ireland as of July 2024, requires larger hospitality operators to report on their environmental and social impact, including supply chain transparency, pushing the industry toward greater accountability, and venues that prepare early will be in a much stronger position.

How sustainability and digital solutions can boost your bottom line – a factcheck 

Though sustainability in hospitality often gets framed as a cost, in reality, it’s one of the most effective ways to protect your margins. The key is having the right tools and data to make smarter decisions, whether that’s tracking energy use, cutting food waste or reducing paper-based admin. 

Fact #1 – cutting food waste protects your profit 

Food waste is one of the biggest hidden costs in hospitality and it comes from various sources – overpreparing, spoilage or portions too big leading to leftovers or a simple human error. 

A great example comes from the Uk’s leading pub retailer and brewer, Greene King, who took part in WRAP’s Guardians of Grub pilot across 35 sites, successfully reducing food thrown away per cover by around 15% and achieving substantial financial savings. This equated to a reduction across the site of around 4 tonnes per year. 

Fact #2 – Smarter procurement reduces waste and improves control

Reducing food waste starts at ordering, especially when it comes to fresh ingredients with a short use by date. When teams have clearer visibility over stock levels, ingredient costs and usage patterns, it’s easier to avoid over-ordering and under-utilisation. 

Macdonald Hotels & Resorts (UK & Spain) used Procure Wizard to improve their purchasing, recipe management and stock control, resulting in better oversight of kitchen performance, helping to maintain GP margins and reduce waste while still delivering a consistent guest experience. 

Fact #3 - Going paper-free can unlock major cost savings

While paper checklists, logbooks and audits may seem small, they quickly add up, especially across multiple sites. 

The UK’s New World Trading Company switched from paper-based processes to digital checklists with Trail and now saves £30,000 per year across their estate on associated costs. 

Fact #4 - Digital tracking helps reduce energy waste

Energy bills are without a doubt one of the biggest cost pressures for hospitality businesses and without proper tracking, it’s easy for inefficiencies to go unnoticed. 

In the UK, operators using Trail have reported annual energy savings of up to 13,600 kW, equivalent to around £3,400 per year, simply by identifying inefficient equipment, adjusting operational routines and replacing paper-based processes with smarter digital checks.

Want to make your venue more sustainable and more successful?

As we’ve explored, sustainability in hospitality is no longer an option for businesses to ignore from multiple angles, including customer's expectations pursuing more sustainable lifestyle, the imperative to manage escalating costs across food, energy and water and the necessity of complying with fast-approaching regulations. 

If you’re not on the green side yet and want to learn more about how our industry-designed software can support you - from cutting food waste and tracking energy use, to streamlining procurement and compliance, we’re here to help. Get in touch for more information.