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Climate Conscious Menus

I have always focused on creating locally sourced, seasonal and sustainable menus, with a close to zero food waste approach. Recently, I have focused even more on sustainability. This was inspired by last year’s the EAT-Lancet Commission on Food, Planet, Health, where more than 30 world...

Maurice Mc Geehan's profile image

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Putting Health on the Menu

Menu health Ireland occupies an uneasy position when we look at our national weight heading towards becoming the fattest nation in Europe by 2030, a fact completely at odds with our troubled and bleak past with food. Over and undernutrition costs the state billions each year and as Dr....

Domini Kemp's profile image

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Achieving Efficiency Series

Fáilte Ireland has partnered with Chef Network to bring you a new series of smart business tools designed to help you become more efficient without compromising on what matters most – the quality and integrity of your food. Over the coming months, we will share a four-step action plan,...

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Veganuary - Half Way Through the Month

In this blog post Head Chef at the Brehon Hotel, Killarney and founder of the ChefCollab, Chad Byrne tells us about his journey so far and how he's finding the Veganuary challenge. I’m halfway through this experience and I can honestly say that I have never felt better. I’m not sure...

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Saving a Planet

“ Sustainability, Local food, Seasonal, Fresh, No waste, Education, better farming ” These are all words that we hear about every day in our kitchens, read about in newspapers, magazines and social media. Sometimes you can feel that they are just buzz words that people use and with very...

Conor Spacey's profile image

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LOCAL AND SEASONAL??? Every restaurant in Ireland seems to be shouting about the above 3 words, but what does it all mean? I have eaten out of season Grouse in Dublin, Mackerel in Clare, and Strawberries everywhere! I have seen restaurants with ‘local’ written on the window serving prawns...

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Tackling Food Waste: Cooking with By-Products

People always try to make the most of what they buy so food shouldn’t be any different, especially ingredients coming into your kitchen every day. Making use of the entire product is not as difficult as it may seem; us, chefs, do it on a daily basis to a certain extent, it is in our...

Maurice Mc Geehan's profile image

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From Farm to Table: The Trials, Tribulations, and Triumphs of Sustainable Sourcing

THE TRIALS, TRIBULATIONS, AND TRIUMPHS OF SUSTAINABLE SOURCING I started cooking in Germany when I was 17. The way Germany approaches the economics of kitchen waste and recycling was way ahead of any other country. Every bit of waste was recycled or sorted in some way. A sustainable...

Enda McEvoy's profile image

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Sustainability to keep things going, a challenge to keep you going

Sustainability at 3fe We've been making a move towards sustainability here in 3fe of late. It's something that's always been in the back of our mind and we probably do a lot of it without thinking already, like recycling our waste and using locally sourced suppliers, but we think that making...