Sustainable Management – From theory to practice

Introduction

Felan Hennigan

Senior Sous Chef

AVIVA STADIUM – Rational

• To deliver a healthy product to the general admission clients as well as the hospitality clients. Whilst still producing what clients would expect on a visit to a stadium.

How?

• Engagement with Irish suppliers from a year prior to opening, with continual tasting and feedback held with all parties.

• Continual assessment and review of products and procedures post each event.

• Review of all feed back on event days both positive and negative.

Products

• Burgers, 98% pure ground Irish beef, made locally at Robinson's butchers Dublin. All freshly cooked on the day to order in the kitchens. Circa 5000 per event

• Hot dog, again a fresh product, Made by Loughnane of Galway. These are generally and ambient product with lots of additives and preservatives. Circa 4000 per event

• Oil, rapeseed oil used to cook chips only contains 6.6% saturated fat as compared to 13% in vegetable oil.

Products

• Chilled chips used instead of frozen to reduce cooking times, also soak up less fat. Selling circa 3 tonnes per event.

• Premium level offer of stir fry’s, pork skewers and prawn skewers.

• Champagne and seafood offer• Fresh oysters, smoked salmon, crayfish, king prawns

Planning and design

• Compass heavily involved in design and layout of stadium.

• This has led to areas being designed properly to enable fresh cooking of products.

• Minimises the need to move products on an event day making the logistics easier.

• Staff training is essential to help achieve this.

Waste management

• All cardboard removed at source on delivery and bailed.

• All public products are presented in compostable containers so no need to be split as can go in with food for compostability.

• Separation of products in public and premium areas

• Continually asses product levels in each area event by event to cut down on the amount of produce going to waste

Has it Worked?

• Waste management has been a challenge especially in the beginning but has settled down for the last couple of events

• Public food products have been continually tweaked with a change of certain offers but the core products have remained the same

• Overall a very successful opening with still a lot more learning to be done both logistics and waste

Questions?