Conscious Kitchens

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Conscious Kitchens

From Inspector to Consultant

📃 Pre-inspection audits
🔓 Reopening post-covid
♻️ Zero waste LET'S MEET!

My name is Amy, Food Safety Consultant & Sustainability Expert with more than 10 years of industry experience internationally. I proudly present my brain child 'Conscious Kitchens', which was born from working closely with food businesses as an EHO and my passion for sustainability in the food sector. I have seen the fear that comes with inspection time for food businesses and I want to eliminate that fear. My aim is to empower and educate food businesses so you won't ever dread inspection time again. I also want to introduce a more sustainable way of thinking to the food sector, and assist those on their journey to becoming more sustainable. Whether you own a restaurant, café or takeaway business, I am here to support you and help promote a proactive approach to food inspections and food safety!

14/11/2025

The emotional rollercoaster of going Zero to Landfill.. ♻️
It usually starts with curiosity. Then comes a bit of skepticism: “Is this actually doable in a busy kitchen?”

Next? Empowerment. Bins get sorted, processes optimised, signs go up, staff are on board and the first savings appear. You’re flying. 🚀

Until… frustration hits. (usually when someone puts cling film in the compost bin again.) But stick with it, because on the other side? Lasting fulfilment.

Lower costs, improved margins, cleaner bins, clearer conscience. Most of my clients experience some version of this curve, and that’s completely normal.

The secret? Support + systems. Thinking of taking your food business Zero to Landfill? I’ll help you get through the dip, and to the good part. 🌱

Book your free discovery call at conscious-kitchens.com

13/11/2025

Here’s the problem with office and co-working kitchen bins 👇

Everyone uses them.
No one owns them.

Whether it's a shared fridge, coffee corner or hot desk hub, if you don’t have clear signage and a working system, you’re likely paying for mistakes.

At , the solution wasn’t complicated:
👉 Get community members involved when we launched the initiative.
👉 Review bin sizes & provide labels.
👉 Share content on the screens around the building & include content in our newsletter.

The result? New habits, less contamination, fewer lifts, and better recycling rates. Sometimes, it really is that simple.

11/11/2025

One small question your servers should be (re)trained to ask: “Would you like bread / fries / sauce / whipped cream with that?”

It might seem minor, but offering commonly wasted sides as optional instead of default can make a major difference to your food waste and bottom line.

Think about it.. bread baskets that come back untouched, fries ordered by default, not desire, and desserts with a swirl of whipped cream nobody eats..

These items are some of the most binned foods in Irish restaurants and cafés, and also some of the easiest to manage through a simple shift in service.

Smart waste reduction starts at the table, not just in the kitchen.

07/11/2025

Most food businesses still don’t realise EPR will apply to them. By August 2026, under the new EU Packaging and Packaging Waste Regulation (PPWR), any business that places packaging on the market - from takeaway boxes to salad containers, will face new obligations to register, report, and take financial responsibility for the packaging they use.

It’s no longer just about recycling. It’s about accountability, design, and cost.

Here’s what’s changing:

➡️ It’s about accountability, not just recycling.
You’ll be responsible for the entire lifecycle of the packaging you use or supply, from design and sourcing to collection and recycling.

➡️ You’ll pay eco-fees based on recyclability.
Fees will increasingly depend on how easy your packaging is to recycle. Materials like black plastics or laminates will cost more, while reusable or easily recyclable packaging will attract lower fees.

➡️ Reporting becomes mandatory.
Businesses will need to register as a “producer” and report packaging data, broken down by material, weight, and use.

For food service and hospitality, this goes far beyond what happens in the kitchen. It includes everything your customers take away (cups, lids, wraps, salad boxes) and the packaging used in deliveries or grab-and-go products.

Most importantly, this shift affects how packaging is designed, sourced, and disposed of, and who pays for it.

How prepared do you think the Irish food industry is for this shift, and who should take the lead on helping businesses get ready?

06/11/2025

Want to reduce waste (and bin costs) in your office or co-working space? Start with a simple Friday bin check.

Open the general waste and ask:
👉 What’s here that shouldn’t be?
👉 Is it the same waste every week?
👉 Are the bin labels clear and actually being followed?
👉 Has anyone been shown what goes where?

You’d be surprised how often it’s a labelling issue or a simple gap in communication. The good news? These are easy wins that can make a big difference, fast.

Tag your office manager, co-working space owner, or sustainability lead - this one’s for them.

04/11/2025

In hotels, the buffet breakfast is iconic 🍳 but it’s also one of the biggest sources of food waste.

According to FSAI and SavourFood reports, buffet-style service leads to some of the highest levels of unserved, edible waste in hospitality. Trays stay out too long, portion sizes overshoot demand, and what's left often goes straight in the brown bin: uneaten and unpaid for.

That’s where a waste audit becomes more than just a numbers exercise. We look at:

- What’s consistently over-prepped or under-eaten
- How service timing affects waste levels
- Portion control
- Bin contents (yes, we check) to track patterns you might be missing

This isn’t about cutting corners, it’s about making your buffet more efficient, more sustainable, and less costly. 🌍

If you want your breakfast offering to boost your reputation, not drain your margins, I can help.

31/10/2025

I spent over a decade working as an Environmental Health Officer. I've seen the nerves, the surprises, the “we thought we were fine” moments, and the panic that can set in when an inspection doesn’t go as planned.

That’s why pre-inspection audits have become such a core part of what I do at Conscious Kitchens. Because I know exactly what EHOs are looking for - and more importantly, I know how to help you prepare for them with confidence.

My pre-inspection audits are designed to take the stress out of inspection day. Here’s what you get:
✔️ A full on-site review of your facility, equipment, and operations.
✔️ A tailored report with photos and ‘stop, start, continue’ actions specific to your kitchen.
✔️ Ongoing access to me for questions or support, by phone, text or email.

Whether you're running a café, restaurant, bakery, or food production unit, this process gives you a clear picture of where you stand and how to improve it, before anyone with a clipboard walks through the door.

If your inspection is coming up (or overdue), get in touch now via www.conscious-kitchens.com.

30/10/2025

What should you do when you disagree with the EHO (according to a former EHO). It happens. You’re running a clean kitchen, your team’s trained, and the EHO makes a call you don’t fully agree with.

Here’s how to handle it:
✅ Stay calm and professional, even if the decision feels unfair, keeping the conversation respectful is key.
❓ Ask for clarification, request a reference to the specific legislation or guidance note.
📝 Take notes, document what was said, what was advised, and your own observations.
📄 You’re entitled to a second opinion, if you truly believe the decision was incorrect or inconsistent, you can appeal or request an internal review through the HSE Environmental Health Service.
🔍 Use it as a learning opportunity, whether you agree or not, this is a moment to review your systems and get support if you need it.

If you're unsure how to move forward, or if you'd like a second set of eyes before your next inspection, you know where to find me!

28/10/2025

Heard the term EPR but not sure what it means? Extended Producer Responsibility (EPR) is an EU approach that makes businesses financially and legally responsible for the entire lifecycle of their packaging - from production to disposal.

For food businesses, that means:
➡️ Paying for the collection and recycling of your packaging.
➡️ Reporting and separating waste more carefully.
➡️ Higher fees if your packaging isn’t recyclable or reusable.

EPR is about shifting costs away from taxpayers and onto producers: the “polluter pays” principle in action.

23/10/2025

A well-stocked counter looks great, 🥐 but if half the sourdoughs and pastries are still there at closing, you're paying twice: once for the product, and again to dispose of it.

Try this smart shift:
📦 Set your late-day pastries aside and test a “baker’s box” discount on unsold goods for the final hour of trade. Many bakeries find this works better than trying to sell day-olds tomorrow.

Also: track it. Are you really selling out, or are you overproducing because "that's what we've always done"?

You don’t need a full audit to start asking better questions about your output. But if you want support, I’m here for that too.

21/10/2025

Bakers: how many disposables are in your daily routine? 🥖 From piping bags to baking paper, the bin fills up fast in most bakeries… but it doesn’t have to.

Here are a few easy reusable swaps that make a real difference:
✅ Silicone or nylon piping bags instead of single-use plastic
✅ Silicone baking mats instead of rolls of baking paper
✅ Fitted lids, plates or stackable containers instead of cling film
✅ Washable ramekins for samples instead of paper cups

Ready to reduce waste in your bakery without compromising quality? Let’s chat.

17/10/2025

63% of what ends up in brown bins in full-service restaurants is still edible. 🗑️ That’s according to data from savourfood.ie - and it’s a statistic that should stop us in our tracks.

In other words, most of the food waste we’re throwing out could have been served, eaten, or saved. This kind of waste directly affects your food cost, kitchen efficiency, and bottom line.

If you’re in the restaurant industry, it’s worth asking:
🥕 Are we overprepping?
🍝 Are portions too large?
🥗 Are low-interest items being left on the plate?
🌿 Could we offer sides or garnishes by request?

What would your brown bin audit reveal?

Address

Malahide Marina Village
Malahide
K36CX99

Website

https://www.conscious-kitchens.com/

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