Sus­tain­abil­ity Promise

We have so for­tu­nate to be so busy since we first opened as a fam­ily restau­rant and always wel­comed chil­dren who we have always been seen as future guests

But as we see the end of pan­demic a even greater threat has arrived as we see the effects of cli­mate change which will effect future lives for those children.

Although it now appear too late to stop it, the chal­lenge is now to quickly embrace changes to ensure the next gen­er­a­tion that will have a planet this is some way habitable.

We look for­ward to the chal­lenge as well as help­ing others

Planet

Lib­erty Grill has made it a key pur­pose to con­tin­u­ously strive towards envi­ron­men­tal impact reduction.

• Lib­erty strives towards a zero (food) waste goal with use of stock pot cut­tings as well as mak­ing all dishes in small batches to avoid such waste.
• We use 98% com­postable pack­ag­ing for all take­away /​deliv­ery orders.
• Over the last 4 years have invested in a Lin­cat Vortech Fry­ers and a Syn­ergy Grill which has reduced our energy usage by half. We are look­ing to invest in induc­tion tech­nol­ogy to see can achieve fur­ther reductions
• We are cur­rently inves­ti­gated get­ting involved in a plan to off­set our car­bon con­sump­tion and look for­ward to updat­ing you when we can put this in place
• We com­post but this is lim­ited by the waste com­pa­nies not get­ting on board so we can increase the fre­quency of pick ups. We intend to reduce our land­fill this year min­i­mum on our return to reopening
• We aim to increase our veg­e­tar­ian and vegan offer­ing as we begin the turn away from meat.
• Over the last cou­ple of year we have begun to omit seafood items like salmon, tuna, farmed fish (Sea Bass & Sea Bream) as well as scal­lops as the dam­age to the envi­ron­ment is so great that turn­ing a blind eye was no longer accept­able. We are cur­rently research­ing fur­ther area of marine con­cern but accept their are local fish­er­men who must be kept in the loop as they will be needed to farm the sea sus­tain­ably in the future
• The major­ity of our wines are in the whole organic and vegan, the wine indus­try use of Her­bi­cides (Roundup) which is totally out of pro­por­tion to the acres of land in use
• Mar­i­anne Delaney the co-​owner of Lib­erty Grill sits on Cork Food Pol­icy coun­cil which seeks to influ­ence local food pol­icy to fol­low best prac­tices in devel­op­ing a healthy, sus­tain­able and resilient food sys­tem
  

Peo­ple

Lib­erty Grill has made it a key pur­pose to take care of all its employ­ees and its sur­round­ing com­mu­nity as far as possible.

• We are fam­ily restau­rant wel­come all chil­dren from breast feed­ing babies to teenagers. We equally wel­come enjoy­ing the later years of their life journey.
• Upskilling of employ­ees through offer­ing plenty growth oppor­tu­ni­ties. We are cur­rently work­ing with
  Our work­place is diverse and open workplace
• Chal­leng­ing career oppor­tu­ni­ties and per­spec­tives for all employ­ees, cre­at­ing a vibrant com­pany atmos­phere and reflect­ing well on the brand.
• Lib­erty focuses on local prod­ucts, by sourc­ing seafood, meats and veg­eta­bles from local fish­eries & farms . These include O’Mahony’s Butcher and fam­ily farm, Water­fall Farm, East Ferry Free Range Chicken, Bal­ly­cot­ton Seafood, Shell­fish de la Mer and Ross­car­bery Black Pud­ding & Bacon
• We are proud to sup­port Cork Pride, Cork Mid­sum­mer and Cork Film Fes­ti­vals. We also sup­port the Irish Wildlife Soci­ety, Eth­i­cal Farm­ing Ire­land, Save Cork City as well as numer­ous other char­i­ties Cork Nature Net­work by donat­ing vouch­ers. We will how­ever going for­ward con­cen­trate on Envi­ron­men­tal groups to high­light the urgency