How to Become a Green Hotel in Ireland (It’s Harder Than It Looks)

The Shelbourne Dublin is on a mission to become a zero waste hotel.

That’s an ambitious goal for any establishment, let alone a 200-year-old luxury hotel known as the Grande Dame of Dublin.

But the Shelbourne team, led by general manager JP Kavanagh and executive chef Garry Hughes, believe they can strike a balance between luxury and sustainability without sacrificing the guest experience.

And if you think that sounds too good to be true, well, that makes us both.

Providing a true luxury experience while reflecting their values ​​and concern for the environment is an almost impossible goal. But that hasn’t stopped hoteliers from trying.

Zero waste is a journey, not a destination

One of the first things the sustainability duo told me was that the hotel itself, built in the 19th century, has been on this path for a long time.

The seeds of the Shelbourne’s sustainability can be traced back to the structure itself. The hotel’s large windows were designed to maximize natural light, a testament to the energy efficiency principles used two centuries ago. Shelbourne’s recent push towards zero waste represents the next level.

It started with a focus on food waste, an area where high-end hotels often face increased scrutiny.

“As a chef, I always wonder if our guests like something,” Hughes said, describing his longtime practice of monitoring plate waste to gauge guest preferences and minimize unnecessary production. “Did they eat it? If they did, they liked it.”

Earlier this year, The Shelbourne installed a system called Winnow, a technology that tracks and categorizes food waste in the kitchen. Using a designated scale and camera, Shelbourne staff track discarded items, providing Hughes and his team with detailed daily reports.

The Shelbourne is part of the Marriott Autograph Collection. This system was implemented as part of a company-wide initiative called Food Lover’s Community, which involves all staff in departments ranging from finance to human resources.

“It makes you question what you’re doing,” Hughes explained.

True to its name, Winnow has identified areas for improvement and is changing mindsets within the kitchen.

“Tearing out your hair”

Initially, the volume of waste revealed by the Winnow system was daunting to the team.

“For the first few weeks, Garry was pulling his hair out,” Kavanagh recalls. “He could see everything that was going on in the trash.”

The data revealed that a substantial amount of waste came from overproduction, prompting The Shelbourne to adjust its approach to buffet service, a mainstay of luxury hotels.

“We need to have a forward-looking and fabulous buffet,” says Hughes, emphasizing the high standards expected by guests at a five-star establishment.

To address overproduction, The Shelbourne introduced smaller plates at the buffet. They also change the setup during the last half hour of the buffet, switching to smaller containers or offering only a la carte options to reduce waste.

To further address the challenge of buffet waste, The Shelbourne has partnered with local charities to donate surplus food from large events.

“On the days we have banquets, we either work with the Salvation Army or the Ivy Trust,” says Kavanagh.

Sourcing Local Food to Reduce Carbon Emissions

The emphasis on local sourcing goes beyond charitable partnerships. The Shelbourne prioritizes sourcing ingredients from within a 50 kilometer radius wherever possible, reducing the carbon footprint associated with transport. For example, its butcher shop is located less than 10 minutes from the hotel.

This commitment to sustainability is also reflected in the hotel’s energy practices. The Shelbourne relies on renewable energy sources for its operations, a decision driven by a sense of responsibility, even if it costs more.

“I could get cheaper electricity and gas for this hotel,” says Kavanagh, “but it’s not always about money. It’s about doing the right thing.”

Shelbourne’s commitment to sustainability has not gone unnoticed. The hotel was recently awarded the Silver label by Green Hospitality in Ireland and is currently working towards achieving the Platinum label, the highest possible rating. Shelbourne’s restaurant, The Saddle Room, achieved a score of 97 per cent in an independent audit by The Pledge on Food Waste, qualifying it as a ‘gold’ level establishment.

Despite its progress, the team at The Shelbourne recognizes that achieving zero waste is an ongoing process, with new challenges constantly arising.

“We are far from the end of this journey,” Kavanagh said. “We’re probably at the end of the beginning.”

Here is the biggest obstacle to zero waste

For The Shelbourne, the key to long-term success lies in fostering a culture of sustainability that extends to every level of the hotel, from the executive suite to the kitchen staff.

A persistent obstacle is maintaining staff engagement in an industry with high turnover. To address this issue, they implemented mandatory sustainability training for all new employees. The hotel also encourages staff to suggest ideas on waste reduction through a suggestion box, monthly recognition ceremonies and rewards such as gift vouchers.

“The struggle is to keep everyone on board,” says Hughes.

It remains to be seen whether these efforts will resonate with customers accustomed to luxury and little concerned about environmental impact. Although the hotel provides information about its sustainability practices on its website, staff has yet to implement more visible measures, such as quantifying daily food waste from restaurant guests.

However, customers can taste Shelbourne’s sustainability when they order a meal. The on-site bar leverages the 808 movement to offer sustainable “closed loop” cocktails. Six drinks, including Mint Manhattan, Cosmo and Dark & ​​Stormy, all contain a fully closed-loop ingredient, meaning food waste is reduced by using leftover produce to create the drink.

The Shelbourne’s signature sweet potato and onion soup — as the hotel says, “meticulously prepared to ensure every ingredient is used in its entirety” — is on the menu daily at No. 27 Bar & Lounge .

The kitchen uses everything, including the skin, to make this plant-based dish. And to Hughes’ credit, the zero-waste dish didn’t skimp on taste. It’s a light and flavorful soup – a small but delicious step towards sustainability.

In a world grappling with the growing urgency of climate change, Shelbourne’s journey to zero waste makes a compelling case study. Even the greatest ladies can evolve to embrace a more sustainable future. It just takes time.