Good Morning, My name is Rosita Moyles and I am here today from JM Food Services, in Navan,Co. Meath and participant in the STEM Project. Being asked.

Slides:



Advertisements
Similar presentations
Energy Conservation Mike Klun Cargill. Getting Started (Planning) Why do I want to do this? – Cost reduction or environmental impact Will I be successful?
Advertisements

MARKETING THE INDUSTRY SEGMENTS
Strategy: Now Next Later Specialising in Nutritional Recipe & Menu Management, Healthier Food & Specialist Diet and New Product Development.
Safety & Accident Prevention Measures
The STEM Project Launched in September 2012 INTERREG IVA Funded Managing Authority: Special EU Programmes Body £1.12m Lead Partner: East Border Region.
Love Food Hate Waste… Ruth Roberts.
OPPORTUNITIES FOR BUSINESSES TO DIRECTLY IMPROVE THE BOTTOM LINE THROUGH ENERGY EFFICIENCY 3 rd May 2010 Kees Brinkman Managing Director.
[Add your district’s info here] National School Breakfast Week March 2-6, 2014 [Add date here]
ENERGY AUDITS & ELECTRICITY BILLS Energy & Environment.
Introduction to MIRC 2014 Research: Energy & Resource Assessment Study for Mint Farming Research being conducted by etc3 Ltd.
HACCP School Development Project Chapter 11 Quality and Food Safety By Andrea Boyes and Julia Wood Srednja šola Zagorje.
Types of Foodservice.
How to Write Goals and Objectives
Restaurant Manager Blake Boykin.
What is Portion Size? A portion is the amount of food someone decides to eat during a meal. Portion size is distributed through each food on a plate during.
REGIONAL ENVIRONMENTAL COUNCIL Inc. Weatherize Worcester.
Healthy Eating: Living a Healthy and Balanced Lifestyle Case Study Section for Project Created by: Tasha Sisney.
Wicklow County Council Waste Prevention in the catering and Hospitality Sector.
Introduction to Home/School Compacts
BALTIMORE CITY PUBLIC SCHOOLS GREEN SCHOOL WORKGROUP: MEETING 1 Green Ambassador INSERT NAME INSERT CONTACT INFO1 INSERT CONTACT INFO2 For additional information:
Energy Assessment Tools and Methods National Environmental Partnership Summit 2007 May 8, 2007 Cam Metcalf Executive Director John Sparks TDI Coordinator.
th Street NW, Suite 1100 NW, Washington, DC | 5/8/2015 | Page 1.
Think management system Personnel Management System Financial Management System Risk Management System Environmental Management System.
Information Technology Division Executive Office for Administration and Finance Springfield Data Center Program Energy Strategy Meeting 9/29/2009.
Fortune-Fit Wellness Program Enhancement. Healthcare Bill Passes!
 D1.1 – Identify various places where food can be obtained.  D1.2 – Identify strategies that contribute to efficiency and economy in food purchasing.
1 9/15/2015 Gogita Todradze National Statistics Office of Georgia Institutional Arrangements for Energy Statistics in Georgia.
Sustainable long-term energy supply. When you look at the present time, you will see that energy problems are not only encountered in your own country.
SUSTAINABLE FLORIDA TECH Presented by the Green Campus Group.
Super Power Yunsi Liang Xueshan Ni Emma Witt Gabriela Baeza Carlos Gonzalez May 25, 2011.
A San Francisco energy savings challenge for [Business Name] that engages you to reduce energy waste and become the sustainable organization your employees.
We’re here for you. Food for Thought ROADSHOW EVENT DECEMBER 2006.
Overview Lincoln High School Science students were given the opportunity to present to the community what they felt was either assisting climate change.
Management Skills in Meal Preparation HFA 4C Nutrition and Health Mrs. Filinov.
Science Expo - Carbon Footprint. Driving questions Audience 3:  What steps can be taken to decrease Metro-Nashville’s carbon footprint?  How can Nashville.
A Partnership Report Card for Sequim School District School Year
(Reading, Speaking & Writing) Book 4 Unit 2. What do we put on the soil to make crops grow ? What do we put on the soil to make crops grow ? It is fertilizer.
[Add your district’s info here]
Sustainable Consumption What we consume and produce is linked to the environmental problems we have today. But we can make a difference.
Meal Planning and Management
Water consumption in Italy EVOLUTION OF WATER CONSUMPTION AWARENESS IN THE LAST CENTURY.
1 Bill Prymak, US Department of Energy Golden Field Office February 19, 2009 Energy Assessments: What are the Benefits to Small and Medium Facilities?
Campus Dining Cristiana German Dilpreet Rajania Joulie Thao Vanesa Barcenas Xylina Faller.
What is Green Globe? It is an international environmental certification program adapted for the tourism industry It sets precise environmental performance.
Estimate your waste costsTalk to your teamMeasure your wasteInvolve your managers Introduction TAKING ACTION ON WASTE; THE BUSINESS CASE FOR HOSPITALITY.
Insects A WebQuest for Preschool Children by Rebecca Miller, MA CCC-SLP Cricket Beetle Carpenter Ant Cockroach Praying Mantis.
Plate Waste Presentation Janet Mitchell, SNS Director, Culinary Services Department Glynn County Schools.
Food for Life Catering Mark Bringing together the issues people care about: Freshly prepared with quality ingredients Committed to higher animal welfare,
Making food more sustainable at your school Candice Luper- S ustainability Officer.
Community Kitchens Grow Cook Share Presented by: Date:
Utility Bill Analysis Charlie Richardson Longs Peak EC Boulder, CO.
Page 1 Environmental Mainstreaming in Development Projects Cairo, March
“Healthy food and eating habits in teenagers‘ education“ Comenius project.
1) What is a healthy lifestyle? A. The list of activities aimed at the preservation and promotion of health; B. Medical-gymnastic health center; C. Individual.
Trading Services Briefing Welcome Nottinghamshire County Council One Council – One Business – One Plan.
Our Vision: A new, positive relationship between people and the environment.
Water Efficiency in Business. 2 Anglian Water 3 Anglian Water currently supply the same amount of water as we did in 1989 Managed demand: Metering /
Lesson Four: The Power of Planning
“It’s not hard once you get started and the more you involve the kids and their families the easier it is to keep it going. So come join us and earn your.
What is a food and beverage business?
School Nutrition Program Greene County Public Schools
Market Intelligence Team 9.
Economic Factors Influencing Food Selection
A Compelling Shopping Experience, Employer of Choice & ROI
David Keen Manager IT Regional Analysts - EMEA
Coosa County Health Coalition Coosa County Extension Coordinator
Food waste: The big picture
Presentation transcript:

Good Morning, My name is Rosita Moyles and I am here today from JM Food Services, in Navan,Co. Meath and participant in the STEM Project. Being asked to speak today was an extremely nerve wrecking thought, however I felt that the STEM Project and all their team members did such a good job, that it should be considered an honor to be asked to speak here today! So I will start by telling you a little about JM Food Services. Quality Products Straight from the Manufacturer!

JM Food Services How we began … We are a family lead business by John and Rosita Moyles. Having trained as a chef in Cathal Brugha Street, John worked passionately and energetically within the food service industry. As Johns reputation as a quality chef grew, local businesses began asking him to produce and supply quality meals to their establishments. Word of mouth spread and before long, the family garage was converted and a busy production of quality from ‘first principal’ food began. With the ever growing demand for our quality food, JM Food Services and our concept has evolved to today being well renowned for quality, value for money catering service. In 2004 we moved from the garage to our well equipped, smooth running factory unit in Mullaghboy Industrial Estate. Now employing 28 local personnel and incorporating all locally sourced produce, JM Food Services even through tough years and hard times, with our drive has gone from strength to strength, supplying local shops, bars, restaurants and catering for outside events. All our food is produced in house, additive free, from fresh locally sourced ingredients. Our expansion has continued over the years to include, four secondary schools and two primary school canteens, where we have successfully implemented a healthy eating campaign. On a daily basis we provide a hot meal along with a salad bar in all of the schools, thus assisting the children in achieving five portions of fruit and vegetables per day. Quality Products Straight from the Manufacturer!

Our Goals Quality Products Value for Money Convenient Excellent Customer Service Exceptional Taste Fresh, fresh, fresh "The only way to do great work, is to love what you do" (Steve Jobs) and here at JM Food Services we love what we do. Our purpose is to provide superior quality home cooked meals, delicatessen and bakery products to all of our customers every time. Whether its a corporate catering event, a school canteen or in our retail store, Simply Honest Food Hall, we continually and consistently achieve excellence in our field. We like to think that we have that extra special something. What We Do..

In 2013, Meath County Council, drew our attention to this new initiative. Immediately we were keen to: Monitor and reduce our Environmental Impact and Improve our operating efficiency. The Stem project offered two options to businesses to choose from: Savings Or Systems

We choose ‘Savings’, as a small family run business we felt this was the most appropriate for us. Savings Each business was assigned a designated Environmental Officer, ours was Daniel Hughes. Daniel was a great help and helped identify cost savings in the areas of: Energy Waste Water The Project aims to save a business on average £2,850 / €3,420 per year in these areas.* *Identified savings based on an annual resource spend of £20,000 or more.

Initial Assessment This baseline assessment covered the activities and services of JM Food Services Ltd operating n Mullaghboy Industrial Estate, Navan, Co. Meath. The Baseline Environmental Assessment questionnaire and a site inspection were completed 5 th June 2013 by Dan Hughes and Therese Hamill.

Key Area’s Applicable to JM Food Services: Pollution Air Emissions Energy Water Waste Following our assessment we were give list of targets and objectives. For example – Measuring and monitoring of water usage. Reduce water Consumption. Improve on recycling. Reduce/remove excess charges on electricity bills. We found this extremely helpful and a beneficial exercise that can be used on an ongoing basis.

UKAS accredited Inspection body Tarian Inspection Services carried out an Environmental Management System inspection audit. Which we proudly passed.

As a team we at JM Food Services, have definitely learned from taking part in the Stem Project. We are much more conscientious and aim to continue the systems we have implemented as a result of the Stem Project.