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Arthur Mallon Foods

Membership Status:

Approved until 31 May 2023

Sector:

Meat

About the company

Arthur Mallon Foods is the leading producer of sausages in Ireland, creating award winning sausages since 1942 from its home. The company originated from Arthur Mallon's Butchers shop in Monaghan Town, famous for its tasty and creative sausage recipes. Nowadays the third generation of craft butchers, Mallon's is still a family owned business, having won over 160 awards both nationally and internationally, making the company the most awarded sausage maker in Ireland. Quality and taste are at the heart of everything Mallon's does, with all its products being 100% Irish.

Key Sustainability Commitments

Committed to Responsible Sourcing:

Mallon Foods plan to increase the % of suppliers with recognised sustainability certification from 31% in 2019 up to 50% in 2023.

Focused on Sustainable Packaging:

They will reduce plastic and cardboard used in Raw Materials Intake by 8% and increase the use of Recyclable Packaging by 15%.


Spotlight Target Area: Waste
Mallon’s mission is to create quality Irish food, while being a responsible member
of the community. Within its current sustainability plan (2019 – 2023), Mallon’s set
a target to reduce food waste by 6% over a five-year period. In 2020, the company
had reduced food waste per unit of output by 18.5%. This achievement is particularly
impressive considering sales volumes became unpredictable due to Government
Announcements regarding lock down which resulted in panic and bulk buying. Due
to the short shelf life of Mallon’s products, the company had to consider the impact
of over producing as demand fluctuated. To mediate this issue Mallon’s engaged with
Food Cloud and Penny Dinners. These business relationships provided an opportunity
to avoid surplus stock going to waste where possible and made it possible to support
the more vulnerable members of the community. Mallon’s introduced on-site
initiatives to deliver further reductions, including improvements to machinery and
training of staff to ensure waste is measured daily. A SKU Simplification Project was
completed to reduce changeover on the production lines and to group finished SKUs
to help reduce recipe waste and finished product waste.

Case Study 2021