Our Sustainability Mission

We are creating a Market Lane native tree forest as part of a co-op of like minded individuals and companies who want to see native tree cover increase across our island.

Our urban bee hives produce local honey that we use on our menu and sell in our restaurants. Our colleagues visit these hives to learn more about this process and train with the bee keeper.

All used coffee grounds from our restaurants go to compost in local farms that supply us with vegetables  

We’ve switched our fleet over to electric- or pedal-powered vehicles only.

We’re coming together with like-minded businesses to share challenges, ideas, questions and solutions. Goldie, ORSO and Elbow Lane are currently members of the Sustainable Restaurant Association with plans for Castle Cafe to join next.

We only use biodegradable takeaway containers in all our restaurants.

We have committed to solar panel installation and expect to have 30% of our power needs as a group from solar by June 2023.

To date we have saved food waste to the tune of 300kg per annum by adjusting prep methods in one of our restaurants. Our food waste per person is more than 50% below industry average and continuing to drop.

We use natural fermentation techniques to preserve seasonal local fruits for our larder. We use fruit peelings to flavour beverages and have started our own “bubble room” producing Kombucha Kefir in Elbow Lane.

Goldie takes its seafood from the small day boats that fish out of Ballycotton in East Cork. We have a Whole Catch policy – what they land, we buy.

Instead of going to landfill, the spent grain in our Elbow Lane brewery is provided to our pork supplier Caherbeg Pork who use it to feed their pigs.

We work with CoolEffect.org to offset carbon emissions while we are improving our sustainability mission and have recently supported towards their sustainable cooking biogas project in Sichuan, China.