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Molloy’s first bakery to join Origin Green

  • Written by Dan Dooner
  • Published in News
Featured Molloy’s Bakery owner, Declan Molloy (centre), receives the company’s Bórd Bia Origin Green membership certificate from Minister Denis Naughten recently. Also pictured (l-r) are Mark Molloy, Mary T. Molloy, Phil Connolly, Aidan Banahan and Cathal Mahon.   Molloy’s Bakery owner, Declan Molloy (centre), receives the company’s Bórd Bia Origin Green membership certificate from Minister Denis Naughten recently. Also pictured (l-r) are Mark Molloy, Mary T. Molloy, Phil Connolly, Aidan Banahan and Cathal Mahon.

 

 

Back in 2012 Bórd Bia asked its clients to join Origin Green, and sign up to a sustainability agenda, which would ensure each member made measurable commitments to producing food in a sustainable way while being independently assessed.

  Molloy’s Bakery was the first bakery in Ireland to sign up to Origin Green and is one of only two County Roscommon businesses currently involved in the programme, the other being Oliver Carty Meats in Athlone.

  Molloy’s owner, Declan Molloy, told the Roscommon People that sustainability has always been a hallmark of the local business, which will celebrate its 100th year in operation in 2022.

  “I suppose when I think of the business with my father and grandfather who ran it through World Wars and boom and boost, they always tried to run a sustainable business, so the idea is not alien to us.

  “We’re proud of the fact that we were the first bakery involved. This is our fourth year as members of Origin Green and we have hit our targets in each of those years.

  “The first thing we’re assessed on is the sourcing of raw materials. An example we can give here is that while we once imported our eggs from France, we now source all of our eggs from an Origin Green member in Co. Monaghan. This reduces our carbon footprint.

  “Secondly, when it comes to the manufacturing process, our aim is to produce more using less, again leaving a smaller carbon footprint,” he said.

  Declan added that the Origin Green model had encouraged the team at Molloy’s to become more conscious of food waste and water conservation. The bakery used to dispose of up to four food waste bins per week but that has been cut down to just two.

  While water is essential at Molloy’s, the company preserves it wherever it can. The next objective is to reduce their carbon footprint further by switching to LED bulbs in-store.

  In terms of social responsibility, the whole Molloy’s Bakery team including Declan, his wife Mary and son Mark are involved in various local events such as the Roscommon Lamb Festival and Christmas Lights Committee. The company also looks to hire from within Co. Roscommon wherever possible and all ingredients are actively sourced within the province if not the county.

  Declan and his team are pleased to have joined Origin Green and were delighted to receive their certificate of membership from Minister Denis Naughten recently.

  “Personally speaking, with the world’s population continuing to grow where will all the food and resources come from? I honestly believe that if everybody did a little bit it would make a huge difference,” he said.

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