Conscious Kitchens

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Conscious Kitchens

From Inspector to Consultant

📃 Pre-inspection audits
🔓 Reopening post-covid
♻️ Zero waste LET'S MEET!

My name is Amy, Food Safety Consultant & Sustainability Expert with more than 10 years of industry experience internationally. I proudly present my brain child 'Conscious Kitchens', which was born from working closely with food businesses as an EHO and my passion for sustainability in the food sector. I have seen the fear that comes with inspection time for food businesses and I want to eliminate that fear. My aim is to empower and educate food businesses so you won't ever dread inspection time again. I also want to introduce a more sustainable way of thinking to the food sector, and assist those on their journey to becoming more sustainable. Whether you own a restaurant, café or takeaway business, I am here to support you and help promote a proactive approach to food inspections and food safety!

31/10/2025

I spent over a decade working as an Environmental Health Officer. I've seen the nerves, the surprises, the “we thought we were fine” moments, and the panic that can set in when an inspection doesn’t go as planned.

That’s why pre-inspection audits have become such a core part of what I do at Conscious Kitchens. Because I know exactly what EHOs are looking for - and more importantly, I know how to help you prepare for them with confidence.

My pre-inspection audits are designed to take the stress out of inspection day. Here’s what you get:
✔️ A full on-site review of your facility, equipment, and operations.
✔️ A tailored report with photos and ‘stop, start, continue’ actions specific to your kitchen.
✔️ Ongoing access to me for questions or support, by phone, text or email.

Whether you're running a café, restaurant, bakery, or food production unit, this process gives you a clear picture of where you stand and how to improve it, before anyone with a clipboard walks through the door.

If your inspection is coming up (or overdue), get in touch now via www.conscious-kitchens.com.

30/10/2025

What should you do when you disagree with the EHO (according to a former EHO). It happens. You’re running a clean kitchen, your team’s trained, and the EHO makes a call you don’t fully agree with.

Here’s how to handle it:
✅ Stay calm and professional, even if the decision feels unfair, keeping the conversation respectful is key.
❓ Ask for clarification, request a reference to the specific legislation or guidance note.
📝 Take notes, document what was said, what was advised, and your own observations.
📄 You’re entitled to a second opinion, if you truly believe the decision was incorrect or inconsistent, you can appeal or request an internal review through the HSE Environmental Health Service.
🔍 Use it as a learning opportunity, whether you agree or not, this is a moment to review your systems and get support if you need it.

If you're unsure how to move forward, or if you'd like a second set of eyes before your next inspection, you know where to find me!

28/10/2025

Heard the term EPR but not sure what it means? Extended Producer Responsibility (EPR) is an EU approach that makes businesses financially and legally responsible for the entire lifecycle of their packaging - from production to disposal.

For food businesses, that means:
➡️ Paying for the collection and recycling of your packaging.
➡️ Reporting and separating waste more carefully.
➡️ Higher fees if your packaging isn’t recyclable or reusable.

EPR is about shifting costs away from taxpayers and onto producers: the “polluter pays” principle in action.

23/10/2025

A well-stocked counter looks great, 🥐 but if half the sourdoughs and pastries are still there at closing, you're paying twice: once for the product, and again to dispose of it.

Try this smart shift:
📦 Set your late-day pastries aside and test a “baker’s box” discount on unsold goods for the final hour of trade. Many bakeries find this works better than trying to sell day-olds tomorrow.

Also: track it. Are you really selling out, or are you overproducing because "that's what we've always done"?

You don’t need a full audit to start asking better questions about your output. But if you want support, I’m here for that too.

21/10/2025

Bakers: how many disposables are in your daily routine? 🥖 From piping bags to baking paper, the bin fills up fast in most bakeries… but it doesn’t have to.

Here are a few easy reusable swaps that make a real difference:
✅ Silicone or nylon piping bags instead of single-use plastic
✅ Silicone baking mats instead of rolls of baking paper
✅ Fitted lids, plates or stackable containers instead of cling film
✅ Washable ramekins for samples instead of paper cups

Ready to reduce waste in your bakery without compromising quality? Let’s chat.

17/10/2025

63% of what ends up in brown bins in full-service restaurants is still edible. 🗑️ That’s according to data from savourfood.ie - and it’s a statistic that should stop us in our tracks.

In other words, most of the food waste we’re throwing out could have been served, eaten, or saved. This kind of waste directly affects your food cost, kitchen efficiency, and bottom line.

If you’re in the restaurant industry, it’s worth asking:
🥕 Are we overprepping?
🍝 Are portions too large?
🥗 Are low-interest items being left on the plate?
🌿 Could we offer sides or garnishes by request?

What would your brown bin audit reveal?

16/10/2025

Over two-thirds of Irish food & drink businesses plan operational upgrades this year: leaner kitchens, smarter systems, better data.

For food businesses, that often means:
🗑️ Upgrading bin systems and waste tracking
👩‍🍳 Staff retraining on sorting
♻️ Embedding Zero to Landfill goals

These are the kinds of changes that protect your margins long-term - not just add to your equipment list.

I’ve got limited spots left for waste audits and Zero to Landfill transitions this year. If you’re ready to cut waste and costs before year-end, get in touch now to secure your place.
source: drinksindustryireland.ie

14/10/2025

tip: once opened, tins should never go back in the fridge. Always decant the contents, label with the date, and store in a clean container. Why? Because metal + acid + time = tainted flavour—and a potential food safety risk.

It’s a small step that protects both quality and compliance.

10/10/2025

Food waste can quietly eat into a B&B’s budget, especially at breakfast. Here are 3 practical ways to reduce it without compromising the guest experience:

✅ Take breakfast orders the night before
A simple pre-order system helps you prepare only what’s needed, cutting overproduction and ensuring guests get exactly what they want.

✅ Track what’s left on the plate
If the same items are coming back untouched, it’s time to rethink portion sizes or remove what’s not working from the menu.

✅ Freeze surplus ingredients
Fresh berries, bananas and bread can often be frozen safely and repurposed later- saving both food and money.

Small tweaks like these lead to meaningful savings, and a lot less waste in the bin.

09/10/2025

Thinking of starting a food business? Don’t let common myths hold you back. Here are 3 things I hear all the time, and what the FSAI actually says:

❌ MYTH: You need a formal qualification.
✅ TRUTH: No degree required, but you do need food safety training (HACCP-based), and so does every staff member. Online and in-person options are available.

❌ MYTH: You can’t open a food business from home.
✅ TRUTH: You can, as long as you register with the HSE, meet the requirements to produce from home, and stick to permitted foods. High-risk items (foods containing meat etc) may not be allowed.

❌ MYTH: You need all-new, commercial equipment.
✅ TRUTH: Second-hand equipment can be fine if it's clean, in good working order, and fit for purpose. EHOs care about safety, not shininess.

Got questions or unsure where to start? I'm always happy to help new food businesses get set up the right way.

07/10/2025

Still using black bin bags in your food business? Here’s why it might be time to switch. Transparent bin bags allow your team and your waste provider to easily see what’s going into the bin. That visibility matters more than you think.

Here’s why:
➡️ Reduces contamination in recycling and compost bins.
➡️ Makes staff training easier, as mistakes are visible and more obvious.
➡️ Encourages accountability. People are less likely to dump the wrong item when it’s visible.

Black bags hide everything - including poor waste habits!

03/10/2025

I created the Irish Food Map because I kept hearing the same thing from food businesses: “We want to source locally, but we don’t know where to start.”

So I started gathering. Over time, I’ve mapped out a growing list of Irish farmers, growers, bakers, makers, and producers - people doing incredible work across the country.

The goal? To make it easier for chefs, cafés, caterers, and food businesses to connect with local suppliers, reduce food miles, and put more of Ireland on the plate 🍽️

Explore the map and find incredible Irish producers near you: conscious-kitchens.com (link in bio)

Know a local food business that deserves a spot? Or want to be listed yourself? Tag them below 👇 or get in touch! I’d love to hear from you.

Address

Malahide Marina Village
Malahide
K36CX99

Website

https://www.conscious-kitchens.com/

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