+353 45 876633 info@theculinaryfoodgroup.com

Sustainability & Quality

‘The Culinary Food Group is committed to the philosophy of Origin Green and its objectives – Utilising natural resources in a sustainable manner, protecting the environment through responsible management of our energy usage including production methodologies and waste management systems, embracing new technologies and working in partnership with all stakeholders to be a neighbour of choice, a supplier of choice, a producer of choice, to ensure our heritage, our legacy is the future for those who come after us, sustainable, clean and green.’

Pat Goff, The Culinary Food Group

BRC Food Certificated Origin Green Sustainability Energy Award Winners | The Culinary Food Group

The Queally Group site in Naas, where the Culinary Food Group is based, was issued an IPPC licence in 2008 covering areas such as emissions, discharges, storage, water consumption and waste.  The Culinary Food Group has also been awarded a number of certificates such as Pasta Concepts and The Sauce Room gaining Organic Trust Symbol. Simply have Marks & Spencer supplier approval and Freedom Foods Certification. Meat & More have Bord Bia approval for their meals as well as Dunne’s Stores & Aldi retailer approvals. All four manufacturers under The Culinary Food Group umbrella have BRC Global Standard for Food Safety Certification.

The company was an industry award finalist in the 2013 Sustainable Energy Awards and became Industry Category Winner in 2014.

All raw material suppliers are approved by the major retailers and accredited to schemes such as the UK’s Red Tractor and British Quality Approved Pork, as well as Bord Bia’s Beef and Lamb Quality Assurance Scheme.

Since 2013, all waste from the factory floor has been diverted from landfill, with municipal waste recovered to as ‘waste to energy’ and The Culinary Food Group has ISO accreditation for its energy reduction activities.

Please refer to the following websites for more information


Sustainable Energy Awards Winners

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