Sonairte - the National Ecology Centre.
Sonairte - the National Ecology Centre at Laytown has received Erasmus+ funding for a project called the Climate Aware Seasonal Kitchen (CASK) which takes the Mediterranean diet, which is the basis for many of Ireland’s favourite menus, and looks at ways to recreate dishes that satisfy diners, but using local ingredients.
The project addresses the nexus between food and the climate crisis. Local sustainable and seasonal food is key to the climate fight, but Irish people now have a sophisticated international palette.
Food service industry professionals find themselves at the ‘coal-face’ of the fight against climate change. They are expected to satisfy customer tastes for international cuisine, while, at the same time, trying to source sustainable ingredients.
The CASK Project brings three organisations together – Sonairte, the National Ecology Centre of Ireland, the Mediterranean Agronomics Institute of Chania (MAICh) in Crete, and European Audio Visual (EurAV) – to help those in the food industry find ways to satisfy both these aims.
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The project will facilitate ‘hands-on’ training for a group of Food Service Industry Professionals, working with a Mediterranean diet expert chef, and, from their experience, create a Sustainable Cookbook and Ingredient-Alternative Guide to help other Food Service Industry Professionals to achieve the delicate balance between what the customer wants and what’s good for the planet.
The Mediterranean diet chef from MAICh will deliver an in-person workshop with a group of food service industry professionals to see how the ethos of Mediterranean foods and methods can be translated to Irish produce.
The workshop will be recorded so that it will become available, through this website, for anyone interested in bringing a climate-friendly and healthy aspect to the menu that they offer the public. In addition, we’ll be publishing a digital cookbook which will include Irish produced alternatives to ingredients that might otherwise be imported.
Free training will be provided for up to 10 Food Service Industry Professionals, so if that sounds like you please get in touch!
Further details on the project and an opportunity to sign up to the newsletter are available here: