Food Matters GIY

Ali Honour wants to DOUBLE the amount of beans we eat globally. Why? Because not only are beans incredibly good for our bodies and our pockets, they’re also great for the planet. Having spent decades working in all corners of the culinary industry, Ali understands how food and chefs can play a vital role in creating a healthier and more sustainable world. 

In this episode of Food Matters, Ali tells GIY Founder Mick Kelly about her passion for food, her mission to create a more sustainable food industry, and how beans can play a central role in the story. They also talk about:
 ·      Ali’s extensive career in the food industry, including running her own cafes and working as Executive Chef in busy kitchens. 
·      Why food cooked with love is food that people always love to eat 
·      Leaving the industry to become a full-time advocate for sustainable food practices
·      The role chefs can play in food sustainability 
·      Her love of beans and why she’s on a mission to double their consumption by 2028 through the ‘Beans is How’ campaign 
 
GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.
Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 
 

If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country. 

In this episode of Food Matters, Paul joins Mick Kelly of GIY to talk about his 30-year entrepreneurial journey, the highs and lows of building his market-leading company, and what needs to be done to solve the crisis in our food-growing industry. 
  · Why broccoli is known as the ‘diva’ of the vegetable world 
 · The unique machinery, technology and systems that Paul uses to grow his plants 
 · Why climate change, contrary to popular belief, presents an opportunity for Irish food producers 
 · The damage that below-cost selling is doing to the food industry and food sustainability 
 · What needs to happen to avoid empty supermarket shelves and even more food producers leaving the industry 
-How broccoli is competing with ultra-processed foods 
 
GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.
Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie 

How much are you willing pay to buy Irish, to buy organic, and to ensure that food producers are getting a fair price for their goods? In this episode of Food Done Right we learn about the psychology behind why we buy what we buy, the role that large retailers play in the food supply chain, and why it is so important that we support Irish producers and how we can be encouraged to do so more.  

Our guest is Damian O’Reilly, Senior Lecturer in the School of Retail at Technological University, Dublin. 

Deirdre Doyle has dedicated her career to encouraging children to eat healthy food and to cook it for themselves. As founder of Cool Food School, Deirdre understands the challenges that parents can face when trying to get their kids to eat more greens and wholefoods. In this episode of Food Done Right she shares tips and tricks that can help to overcome these challenges and make healthy eating and cooking fun for children. Deidre also discusses the socio-economic issues which can affect many families across the country when it comes to buying and cooking fresh healthy ingredients, and why funding and education is the key. 

In this episode of Food Done Right, Mick Kelly hosts a panel discussion on practical ways to get children interested in growing their own food. Joined by Lilly Higgins, a food writer, chef and photographer, and Deirdre Doyle from the Cool Food School, they explore how to inspire children to connect with their food and shares insights on how to engage them both at home and in school. They also discuss the lack of food education in schools, particularly in disadvantaged areas where children may not have the opportunity to learn about food at home. 

Steve Collins is a medical doctor with a PhD in Nutrition, who has spent the last 35 years fighting malnutrition and starvation in the developing world. Steve has witnessed a lot of progress made in this area but unfortunately, he has also seen a reversing of that progress in recent years with global hunger levels starting to rise again.

In this thought-provoking episode of Food Done Right, Steve talks about why this is happening and what needs to be done about it; the complexities between the World Health Organisation, the Irish government and the dairy farmer; and why he is growing Aronia Berries on the hills of West Cork. 

We also explore the intricate web of challenges and solutions at the nexus of food sustainability and global hunger, as Steve Collins shares his wealth of knowledge and experience.