The week before Christmas, most Dublin offices enter survival mode.
Inboxes overflow, deadlines pile up, and that half-empty carton of oat milk in the fridge? Nobody's thinking about it.
But here's what should grab your attention: businesses generate roughly 70% of Ireland's food waste (around 530,000 tonnes annually), according to the Environmental Protection Agency (EPA).
In some Dublin offices, food makes up 40% of what's in the general waste bin.
For office managers, facilities teams, and workplace experience professionals, the holiday shutdown is an opportunity.
It’s a chance to sort out the office kitchen properly, eliminate unnecessary waste, and start 2026 with a clean slate.
The Office Food That Gets Forgotten
Someone orders extra oat milk in early December "just in case." The fruit delivery keeps coming right up until December 20th. Half-opened coffee bags sit in the cupboard.
By the time everyone leaves for Christmas, the breakroom has about two weeks' worth of food that won't last until January.
EPA research shows that businesses, not households, generate most of Ireland's food waste. But many offices still overlook what happens during the holiday shutdown.
What does this cost?
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There's the money wasted on food nobody eats
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The environmental damage when food goes to landfill
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The hassle of cleaning a neglected kitchen in January
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The poor impression when staff return to stale coffee & expired milk.
The Pre-Holiday Kitchen Review
Walk through your office kitchen in mid-December and look for these common waste triggers:
1. Fresh food in the fridge
Check expiration dates on milk, fresh fruit, sandwich fillings, and yoghurts. Anything expiring before early January needs immediate action. Can your team consume it before reduced operations begin? Offer it in communal areas. Can it be donated to a local charity or food redistribution programme? Even better. If neither option works, dispose of it properly now rather than letting it spoil.
2. Cupboard items
Half-empty coffee bags, opened tea boxes, and partially used condiments deteriorate faster than sealed products. Consolidate similar items, label everything with opening dates, and create a simple inventory list. This fifteen-minute task prevents duplicate orders and eliminates confusion when operations resume.
3. Coffee machines and equipment
Coffee machines left uncleaned breed mould - empty grounds, run cleaning cycles, and follow manufacturer shutdown guidance. Check water dispensers and any rented equipment.
Why January Matters
The first week back sets the mood for the new year.
Staff who return to a clean, well-stocked kitchen feel looked after. Those who find expired milk and empty cupboards? They notice.
This is also when New Year health goals are strongest. If your team returns to fresh fruit, good coffee, and decent snacks, you're supporting them.
See how our fully managed programmes work →
The Importance of Buying Smarter All Year Round
Reducing waste isn’t just a Christmas clear-out. It comes down to smarter ordering all year round.
This means ordering the right amount rather than ordering extra "just in case."
It means choosing suppliers who let you change delivery schedules around holidays, so you're not stuck with deliveries nobody needs.
And it means working with suppliers who run their own businesses sustainably, because your waste reduction goes further when your suppliers share these values.
At The Fruit People, we've built our business around this thinking.
We've recently earned three important certifications:
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QMark for consistent service quality.
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Great Place to Work recognition from our team.
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EcoVadis sustainability rating which is one of the toughest international assessments of environmental impact and responsible sourcing.
When you choose suppliers who work sustainably, you reduce waste before it becomes a problem.
Learn about our sustainability commitments →
Your 4-Step Holiday Plan to Reduce Food Waste
Mid-December 2025
Audit your kitchen inventory. Adjust delivery schedules based on your office's holiday plans, whether you're closing completely, operating with reduced staff, or staying open throughout.
Final working days before Christmas
Use remaining perishables strategically. Host a team breakfast, stock communal areas, or donate surplus to local programmes. Clean equipment thoroughly, especially if usage will be reduced or paused.
Early January 2026
Review your requirements. If your office closed, base restart orders on pre-holiday consumption adjusted for returning headcount. If you stayed open with skeleton staff, assess what worked and what didn't during the quieter period.
First full week back
Ensure your kitchen reflects normal operations again - fresh fruit, quality pantry essentials, and everything your team needs as routines resume.
The Bottom Line
The holiday period doesn't have to mean wasted food, wasted money, or a chaotic January restart.
With the right planning and the right supplier partner, you can reduce waste, simplify operations, and ensure your team returns to an office that's ready - not one that's been neglected for two weeks.
We've helped hundreds of Irish workplaces get this right with:
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Flexible delivery scheduling that adapts to your holiday plans
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Right-sized orders that eliminate over-ordering
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Managed programmes that consolidate everything under one partner
Your team deserves better than expired milk on their first day back. Let's sort it out.
