Harp Renewables

04/06/2026

You're Invited – Recycling-Derived Fertilizer Farm Walk on the 8th of July!

Last year, we introduced the ReNu2Cycle project, working alongside postdoctoral researchers from the University of Limerick to explore the use of recycling-derived fertilisers (RDFs) in agriculture.

Now in Year 2, we're returning to the trial site at McAuley Feeds to share the latest results and showcase how the RDF treatments are performing in the field. Join us and see the progress firsthand.

📅 Wednesday, 8th of July
🕚 11:00am – 1:00pm
📍 Venue: McAuley's Farm

This is a great opportunity to see the progress of the project firsthand and discuss its wider potential for the future of farming.

👉 Register here:

Join us at McAulay’s Farm for our 2nd Farm Walk. Explore soil health, circular nutrient use, and regenerative farming with a guided walk.

14/05/2026

Every bakery, café, and restaurant deals with food waste in some form — from preparation scraps to unsold products at the end of the day. In busy kitchens, those volumes can build up quickly, making waste management an increasingly important part of daily operations.

Bread 41 has been using a Harp CX2 digester as part of its approach to handling organic waste on-site.

Known for its artisan baking and ingredient-focused approach, Bread 41 works with large volumes of fresh produce every day. Like many businesses across hospitality, managing organic material efficiently while reducing environmental impact has become a growing area of focus.

With the system in place, organic waste can be processed directly at source and converted into a reusable soil product within 24 hours. This helps reduce the amount of waste leaving the site, lowers transport requirements, and supports a more localised approach to food waste management.

More food businesses are starting to rethink how waste is handled as part of everyday operations, with practical changes helping to support more sustainable ways of working across the hospitality sector.

To find out more, read our case study: https://harprenewables.com/bread-41-case-study/

A Dublin bakery is turning food scraps into nutrient rich fertiliser, cutting landfill waste while supporting a more circular and sustainable food system.

13/05/2026

For leaders managing large-scale operations, balancing efficiency with sustainability is becoming increasingly important. Reducing unnecessary loss not only lowers environmental impact, but also improves operational performance, cost management, and long-term resilience.

Many of these challenges come down to overproduction, inaccurate forecasting, poor storage conditions, and surplus disposal across the supply chain. When resources are wasted, so are the water, energy, labour, packaging, and transportation used to produce them.

This is why more organisations are integrating sustainability into everyday operational decisions. Companies like Pfizer, Google, and IKEA are continuing to invest in smarter systems, better forecasting, and more efficient supply chain practices to reduce unnecessary waste while maintaining efficiency at scale.

One of the biggest lessons for leaders is that small inefficiencies, when repeated across large systems, can create significant long-term impact — both environmentally and operationally.

07/05/2026

Food waste is often talked about as a disposal issue — but it’s increasingly being recognised as something much bigger.

A recent piece from the United Nations highlights how reducing and better managing food waste could be one of the most scalable climate solutions available today.

When food is wasted, it’s not just the product itself that’s lost — it’s all the energy, water, and resources that went into producing it. And once it ends up in landfill, it contributes to methane emissions, accelerating climate impact.

What’s interesting is the shift in thinking. It’s no longer just about “dealing with waste” — it’s about preventing it where possible, and managing what remains in a way that keeps value in the system.

For many organisations, that means looking more closely at how food waste is handled on-site, how much is being generated, and what opportunities exist to do things differently.

It’s a complex challenge — but also a significant opportunity.

You can read the full article here:
https://www.un.org/en/un-chronicle/turning-food-waste-prevention-scalable-climate-solution

The 2026 International Day of Zero Waste focuses on food waste, underscoring the scale of the challenge and the global momentum now coalescing behind solutions.

28/04/2026

Pelletteri Waste Systems in Wisconsin has recently added a Harp CX5 to its operations, continuing its steady focus on improving how waste is handled on a day-to-day basis.

As a long-established, family-run business, Pelletteri has built its reputation on reliable service and a practical approach to waste and recycling across the region. Bringing the CX5 on-site reflects a continued effort to adapt to changing waste streams while keeping operations efficient and straightforward.

With the system now in place, organic material can be managed closer to its source, reducing the need for transport and producing a reusable output that can be returned to the ground. It’s a simple adjustment, but one that supports a more circular way of handling waste.

It’s encouraging to see ongoing, incremental changes like this — where improving everyday processes can lead to more sustainable outcomes over time.

To learn more, visit our website: www.harprenewables.com

22/04/2026

Turning waste into worth, and actions into impact.

Small, consistent changes can lead to meaningful progress. From how we manage resources to how we rethink waste, every step counts.
Sustainability isn’t a one day effort — it’s something we build into what we do every day.

Happy Earth Day!

15/04/2026

Managing organic waste at scale remains a challenge, particularly when large volumes need to be handled efficiently and waste streams are not always clean or consistent.

Waste Resource Technology (WRT), operating across California and Hawaii, is focusing on processing this material on-site as part of its operations.

Using the Harp CX50, WRT can handle significant volumes of kerbside organic waste each week, converting it into a nutrient-rich fertiliser in under 24 hours while improving day-to-day efficiency. The approach supports a more consistent workflow, reduces handling requirements, and turns organic waste into a useful output that can be returned to the land.

📖 Read the full case study to learn more about how WRT is managing organic waste at scale: https://harprenewables.com/wrt-case-study/

WRT expands its waste management capabilities with advanced food waste processing, helping reduce landfill reliance and recover more valuable resources.

07/04/2026

As awareness grows, more businesses are beginning to take a closer look at their approach and explore ways to reduce waste in a practical, measurable way.

In our latest article, we explore:
• The real scale of food waste in hospitality
• The key causes behind it
• The financial and environmental impact
• And how leading organisations are turning the problem into an opportunity
Including a look at how Valamar Group is tackling food waste across its operations.

🔗 Read the full article here: https://harprenewables.com/hospitality-faces-a-turning-point-on-food-waste/

Food waste is costing the hospitality industry millions while driving emissions. Now, hotels and restaurants are under pressure to cut waste and change.

03/04/2026

Wishing all our customers and partners a very Happy Easter — from all at Harp Electrical & Renewables.

31/03/2026

Food waste doesn’t usually get much attention in large-scale operations. It sits in the background—collected, removed, and often overlooked.

But that’s starting to change.

More organisations are beginning to see food waste for what it really is—not just waste, but a reflection of what’s happening across an operation, from purchasing and storage to preparation and service.

And the scale is hard to ignore. An estimated 1.05 billion tonnes of food are wasted globally each year (UNEP Food Waste Index Report, 2024), much of it happening quietly within everyday operations.

When you start paying attention to it, patterns begin to appear. Inefficiencies become visible. Small gaps in processes start to stand out.

That’s why food waste is becoming more than a sustainability conversation. It’s becoming a practical way for facilities to better understand—and improve—how they operate.