An amazing initiative to reduce food waste from BiaSol. Flour made from spent grains. For every pint of beer takes about two bowls of spent grains to produce it. Pancakes for the family this morning with flour made from pale ale spent grain.#foodwaste #thenowastechef #spentgrain

Take 3 minutes to be inspired by young chefs! So proud of the way our year 2 chefs have embraced this project challenge TU Dublin / OT Baile Átha Cliath Together we have created the module design which is currently being piloted👇👇👇Marie-Claire Digby Food On The Edge Dr. Jp McMahon TUDublinIMPACT

The Food On The Edge effect making an impact TU Dublin Culinary Arts-Tallaght TU Dublin / OT Baile Átha Cliath TUDublinIMPACT Dr. Jp McMahon Neven Maguire

‘Design-Create-Chillax’ the theme of our ‘Creative Culinary Arts Summer Academy’ for15-17 year olds at TUDublin TU Dublin Culinary Arts-Tallaght this summer. A cook a-long programme focused on health & wellbeing. Contact [email protected] TheMindfulKitchenProject #foodeducation Marie-Claire Digby

Understanding food and menu design from a health perspective- is empowering and key to the future of food in all sectors. Chef graduates of our MSc #appliedculinarynutrition have taken on this challenge and are making a difference. Be the Change! Applications now open for Sept

#UPDATE Department of Health issues a correction: 1,071 new cases today. Virgin Media News #Covid19Ireland

Plant-forward education for chefs - applications now open for our BA(Hons) in BotanicalCuisine part-time programme ( 1year- Monday’s)

Chefs need your help! I am doing research on food waste, could you spare 5min to fill in this survey. I would love to get an insight on your thoughts in this area. Retweets would be appreciated #foodwaste #foodsecurity #botanicalcuisine #carbonfootprint forms.gle/FtNspTDQuV2u7y…

IT'S GOOD TO TALK! Communication is an essential element if a successful kitchen. Each month, join fellow chefs for a 1-hour informal online meet-up to chat. This month's topic is "Facing and Reacting to Professional and Life Challenges". For more info: bit.ly/32gDpJF

‘Fatty wanted to be buried at sea’…

The MSc in #AppliedCulinaryNutrition empowers chefs and educators to take a healthful approach to food and cooking. Applications now open for Sept'22 Join us live tomorrow evening to find out more To register tudublin.ie/virtualpg/ Domini Kemp Neven Maguire Derry Clarke

Delighted to be asked to give a keynote today FICAHT2022 Atlantic Technological University on “Innovation & Sustainability in a Mindful Kitchen”, sharing insights on how we can innovate culinary arts education for well-being using #positivehealth inspired by research TheMindfulKitchenProject @RCSIHealthPlus

‘Pastry chefs’ was the topic for today’s ⁦TU Dublin Culinary Arts-Tallaght⁩ ‘Meet the Chef’ TY programme for schools. Huge thanks to the wonderful ⁦Aoife Noonan⁩ guest chef, for her inspiring content .Well done & thank yo to culinary student Chelsea for her baking demo. #culinaryarts

“Chefs need to feed their team before they feed others” Thanks Danni Barry for a really insightful session today on the culinary profession & #PositiveKitchenCulture inspiring the next generation of chefs TheMindfulKitchenProject⁩ ⁦⁦TU Dublin Culinary Arts-Tallaght⁩ ⁦Food On The Edge⁩

Just a couple of days left to nominate young chefs for this brilliant programme of learning and upskilling with #TastetheAtlantic producers & chefs on Wild Atlantic Way. Mentors include Dr. Jp McMahon Food PR & Communications Hal Dawson Master Fishmonger Seafish Ambassador NI Niall Hill Nominate now bit.ly/3Pyagh1

Botanical Cuisine student TU Dublin / OT Baile Átha Cliath wins the augural The Irish Food Writing Awards🇺🇦🇵🇸 Culinary Student Award 👏👏👏Congratulations Anissa Mokhtari-an amazing achievement- watch this space 😉 TU Dublin Food Forum FOOD&WINE Magazine Ireland Irish Times Food Food On The Edge K A I gareth mullins Dr. Jp McMahon

Using upcycled food to inspire flavour for healthful dish design- “Waste is a failure of the imagination” Thanks to ⁦Ruairi ⁦BiaSol Foods⁩ for your input into our MSc Applied Culinary Nutrition class this evening and to the creative masterclass from ⁦Niall Hill⁩

Bread41 Applied learning with the ever inspiring Eoincluskey for students of the ‘Artisan Breads’ module on our BA in Culinary Arts-gaining insights also into sustainability,zero waste,working in a positive kitchen culture & career options. #thefutureoffood Thanks Eoin & team 👏

Does anyone have any interest in these I kinda inherited them ?

How cool is this? What a perfect outdoor learning space for our chefs TU Dublin Culinary Arts-Tallaght Airfield Estate for our Botanical cuisine chefs Congratulations Airfield Estate on the launch of your community garden 👏 #foodsustainability #thefutureoffood Food On The Edge TU Dublin / OT Baile Átha Cliath