Relearning forgotten lessons

Ireland comes from a long tradition of harmony with the land. But economic prosperity has levied a heavy price on our food tradition, our health and, crucially, the health of our environment. Irish people now get more than half of their calories from ultra-processed foods – fuelling an obesity problem and extracting a high cost in carbon at a time when we face a climate crisis.

The CASK (Climate Aware Seasonal Kitchen) project sees EurAV team up with Sonairte, the National Ecology Centre of Ireland, to work with the Mediterranean Agronomics Institute of Chania, in Crete, to learn from the strong connection the Cretans maintain with their sustainable local food systems. This video sees the partners, along with two Irish chefs who travelled to Chania with the project, speak about CASK.

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