Trigon Hotels, FoodCloud, and NCE Partner to Tackle Food Waste and Support Communities
Cork-based Trigon Hotels has joined forces with Irish non-profit FoodCloud and Northside Community Enterprise (NCE) to address food waste and create high-quality meals for those in need. The collaboration highlights a growing commitment within the hospitality sector to sustainability and social responsibility.
Addressing Food Surplus in Ireland
FoodCloud works across Ireland, connecting food businesses with charities to redirect surplus food that would otherwise be discarded. “Surplus” food includes items that cannot be sold due to overproduction, packaging changes, approaching sell-by dates, or inaccurate forecasting. According to FoodCloud, they have moved 22.5 tonnes of food per week over the past five weeks, equivalent to 54,000 meals. The organization supports over 50 charities in Cork alone.
A Collaborative Dining Experience
The partnership culminated in a unique dining experience held last Thursday, February 19th, 2026, at NCE’s main campus in Farranferris. Forty guests were treated to a three-course meal prepared and served by individuals participating in NCE programs, under the guidance of Trigon Hotels’ Group Executive Head Chef, Alex Petit. The meal utilized food sourced through FoodCloud’s network of local producers.
Commitment to Sustainability and Community Engagement
Carmel Lonergan, Director of Group Operations at Trigon Hotels, emphasized the importance of food sustainability for the hospitality business. She stated that the event demonstrated how surplus food can be transformed into high-quality dining experiences while simultaneously reducing waste and supporting local communities. The partnership also underscores the potential for collaboration between the hospitality industry, social enterprises, and charitable organizations to create scalable impact.
Highlighting the Value of Surplus Food
Rosie Fuller, a FoodCloud account manager, noted the common misconception surrounding surplus food, stating that it is often viewed as unwanted waste. The collaboration aims to highlight the value of this food as a resource for communities in need. The menu featured restaurant-standard dishes, including beef koftas, pork medallion katsu with curry sauce, and spelt and pear sponge, demonstrating the culinary potential of surplus ingredients.
Industry Recognition and Support
The event was moderated by Joe McNamee, a renowned food writer with the Irish Examiner. Guests were informed about the impact of food redistribution in Ireland, the environmental consequences of food waste, and the role hospitality businesses can play in fostering responsible food systems. Trigon Hotels consists of the Metropole Hotel in Cork city centre and Cork International Hotel.
Looking Ahead
This partnership between Trigon Hotels, FoodCloud, and NCE serves as a model for other businesses in the hospitality sector seeking to minimize food waste and contribute to community well-being. By embracing innovative solutions and collaborative efforts, the industry can play a significant role in creating a more sustainable and equitable food system.