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#2 | Sustainability in the Food Industry: Eating Bugs, Edible Bray and Cornucopia Dublin
On our first episode we chatted to some of Litfest 2017’s most notable speakers ahead of their appearances at this year’s festival. For the second edition of With Relish, Harry and Aoife investigated something a little bit different; sustainability in the food industry.
This episode is focused around the idea of sustainability in the food industry, firstly on a micro level within the community. To investigate this, Harry took a trip to Bray co Wicklow to meet the volunteers and gardeners behind the Edible Bray movement.
Sustainability in the food industry is an issue that affects us all, so naturally it was important on a much larger scale. Anna Rettore, a DIT PHD student comes in to give us an insight into ways we can potentially change our diets to enable a more sustainable food landscape. Without completely giving it away, the focus of her research is might not fit all our listeners’ appetites.
Finally, we had the pleasure of speaking to Deirdre McCafferty of Cornucopia who’s our guest this week In The Kitchen. A woman truly way ahead of the curve, Deirdre looked back to a meatier time of Dublin in the 1980’s.