This week, the third Food on the Edge symposium took place in Galway. “A two day event for chefs and food enthusiasts all around the world who want to create a better global network”. As a supporting partner, Bord Bia had the opportunity to present our Origin Green programme to international guest speakers. Sharing the story of how Origin Green represents a unified determination to take action against the challenge of feeding a growing world, without destroying the planet.
A visit to Pat Nagle’s Beef & Lamb farm following the symposium and a trip to the Burren Life Project also allowed guests to witness real life examples of Origin Green in action.
The theme of sustainability was prevalent for many of the speakers over the course of the two days.
Niki Nakayama of n/naka restaurant in Los Angeles spoke about her decision to remove blue fin tuna from her menu due to depleting global stocks.
Robin Gill of The Dairy and The Manor in London introduced his latest restaurant – Counter Culture. The restaurant is 100% focused on preserving, fermentation, pickling and bottling…ultimately acting as a vehicle for any excess from their other restaurants or dedicated produce suppliers. It describes it’s ethos as “using ingredients that are often neglected in order to be as sustainable as we possibly can”.
Matt Orlando of AMASS restaurant in Copenhagen is obsessed with turning by-products into something that can taste delicious. “Our sustainability programme is not just about doing what’s right for the environment – it’s also about being financially sustainable too. Thanks to our initiatives, we have reduced the amount of our trash output by 75% and our water usage by 5,200 litres a year. This all translates to money saved for the restaurant as well as resources preserved for future generations”.
And Margot Janse who left her position following 21 years as award-winning Executive Chef at Le Quatier Français restaurant in South Africa, spoke about her work with Isabelo in South Africa. An inspiring initiative that feeds 1,400 disadvantaged children in Franschoek on a daily basis – ensuring that they have a healthy breakfast and lunch, thus improving both their concentration and attendance levels at school. As Margot herself says, ‘Many of us have good intentions, but action is the bridge between intention and manifestation’.