Good Day Deli

Good Day Deli is a sustainable foods deli serving a mix of local, organic, seasonal and fair trade foods with a commitment to sustainability throughout a supply chain. They use the highest quality ingredients to create contemporary, unique and delicious dishes.

It is a local, independent business that promotes health and wellbeing, elevates local producers and encourages good food choices to protect the environment now and for our future generations.

Good Day Deli is based in the stunning gardens of Nano Nagle Place, surrounded by nature, overlooking Cork City. Nano Nagle Place is a unique heritage centre in the heart of Cork City, with beautifully restored 18th and 19th century architecture.

The core value on the basis of which Good Day Deli is operating upon, in life and in business, is best explained in the Cook Island value of Mana Tiaki which is guardianship of heritage and the environment for now and for future generations.

In the traditional Māori worldview, people are closely connected to the land and nature and manage natural resources, only taking what’s needed. Good Day Deli owners want to believe that they are stewards of nature to be passed on to future generations.

"We believe our food choices are a tangible way to take responsibility for the environment and drive demand for sustainable food chains." - they say.

Good Day Deli (GDD) is a cafe but also a platform for sharing information.

They do this by:

Providing education through service
Using their social media
Organising free “Nature Talks”
Creating projects such as the “Food Choice Machine” and more…

"We want people to visit enticed by the good food but leave feeling more engaged in issues of sustainability."

Circular Strategy: Optimize

Country: Ireland

Zero Waste - Circularity in the Food System

This project ties in with zero waste, expressing the desire to reshape waste management in relation to the circularity of their food system.
They do this through the reuse of ingredients:
- they reuse lemon peels as garnish once they have been boiled and caramelised;
- they extract fruit syrup that cannot be used to create drinks, etc.

Also, towards zero waste, menu design and stock control reduce excess food and GDD works closely with suppliers to use returnable containers. They also separate the various wastes for composting through a biodigester, trying to promote sustainability in the various stages of their work.

Economic impact
Costs are lowered as the raw materials are used up in the different processes.

Social impact
These various practices of ingredient reprocessing, separation by composting, and waste management make our company set a good example, promoting a sustainable ethic towards the local community of customers and businesses.

Environmental impact
Reducing food waste through prudent resource management, finding a life beyond the product's life through composting, and favouring reusable packaging reduces waste and, therefore, carbon emissions.

Human resources
Trained staff.

Financial resources
Financial resources were needed to buy the biodigester.

Other resources
No other specific resources have been mentioned.