My new book 'An Irish Food Story: 100 foods that made us' is coming out this Autumn, published by Nine Bean Rows Kristin Jensen 'This book is about the story of Irish food and food in Ireland. They may seem like the same thing, but they’re not.’ *** An Irish Food Story looks

Salt is everywhere. It’s added to packaged foods. It’s used in home cooking. It’s added heavily to dishes ordered from restaurants and vendors. We can save millions of lives by reducing sodium intake bit.ly/2HgsD9x #LessSalt #SaltAwarenessWeek

Excellent programme on the importance of ‘real’ food in schools for health, wellbeing and learning and how the ChefsinSchools model makes this happen.👏 Ruth Hegarty Dr. Jp McMahon Food On The Edge Norma Foley T.D

Excellent article, thanks for sharing Sylvia Thompson

‘Creating a new recipe for mindful and sustainable kitchens’ Delighted to share’s our team’s work ⁦TheMindfulKitchenProject⁩ ⁦TU Dublin Culinary Arts-Tallaght⁩ This is the ⁦Food On The Edge⁩ effect! Thank you ⁦The Irish Times⁩ ⁦⁦N-TUTORR⁩ irishtimes.com/sponsored/2024…

Looking forward to welcoming Linda Shiue 薛 婉 玲, MD, Author of Spicebox Kitchen to Ireland. As a medical doctor and a chef she is an inspiration in her approach to #healthful dish design and a great friend of our MSc in #appliedculinarynutrition Don’t miss this free lunchtime event 👇

A great opportunity to showcase those making a difference to Irish food. Nominate someone now👇 #fote2024

This year @foodontheedge we aim to bring the most different, disparate, divergent, and diverse bunch of speakers together to talk about our global food system. Be a part of it. See you ATU Galway City #FOTE2024

📢FOTE2024 SPEAKER ANNOUNCEMENT📣 Fadi Kattan, he recently published 'Bethlehem: A Celebration of Palestinian Food,' "For me the book brings hope... A cookbook makes these things that could be gone contemporary. People cooking these recipes is a way to keep the culture alive.”

My new book 'SEASON' will be available in all good book stores from Thursday, 26th September and is available to pre order now via my link in bio 🔥 📖. Really looking forward to releasing this one into the wild! Simple, seasonal home cooking with beautiful photography and 0 fuss

We are excited to welcome Romy back, known for her expertise in Indian cuisine, vibrant personality & dedication to charitable causes she has a new book coming 'It is a celebration of the food I grew up eating' Get your ticket NOW & join us to see Romy in Galway in October!

This is #TheFoodontheEdgeEffect👇 Using mindful learning, positively building sustainability from within which is then applied in the kitchen promoting creativity in sustainable food production & service. Food On The Edge #FOTE2024

Great turn out for the "Putting Food at the Heart of Medicine" lunchtime talk with Linda from Linda Shiue 薛 婉 玲, MD, Author of Spicebox Kitchen 🥖🥗🥕🥑🥒🦐🧀🥩 Annette Sweeney RCSI TheMindfulKitchenProject Padraic Dunne Domini Kemp

What an inspiration to us all today- Dr Linda Shiue MD & chef Linda Shiue 薛 婉 玲, MD, Author of Spicebox Kitchen , insightful lecture on the urgent need for culinary medicine and how she is bringing food as medicine alive in her wonderful work👏 Wonderful to collaborate with RCSI Centre for Positive Health Sciences for this key event

Love this positive health menu 🥰 #positivehealth #lifestylemedicine RCSI Centre for Positive Health Sciences

📢 SPEAKER ANNOUNCEMENT 📢 Nathan Davies specialises in cooking on BBQs that he welds himself. He integrates foraging, tapping birch trees, fishing, & hunting into his culinary practice, resulting in a cuisine that is closely connected to nature. Early 🐥Tickets ON SALE

Our team TheMindfulKitchenProject is thrilled to be a finalist 🤞🤞🤞 for stage 2 of the competition.

Calling all Irish food establishments @chefnetworkirl are running their open kitchen week again this November (11th-17th) and are looking for restaurants, cafes, bars and hotels to take part in order to showcase what they do to both young chefs and people considering entering the

“It’s the single best investment I have made in my 25 year career” Anthony Reilly, Exec.chef 👇 Our part-time/ full-time MSc in Applied Culinary Nutrition ⁦TU Dublin / OT Baile Átha Cliath⁩ empowers chefs innovate food for health &wellness- applications open for Sept youtu.be/3c6OAB5m0_Q

Great insight from one of our graduates of our MSc👇 Modern food production must be underpinned by chefs’ creative use of culinary nutrition and food reformulation- be empowered! Applications open for full-time/part-time option #beyondlearning