15 episodes

A delicious fresh episode on Irish food sustainability dished up each week for everyone who loves food and cares about the environment.

Green Bites Ellie O'Byrne

    • Arts
    • 4.8 • 5 Ratings

A delicious fresh episode on Irish food sustainability dished up each week for everyone who loves food and cares about the environment.



    While some EU countries are in the process of banning Glyphosate, the most used herbicide on the planet and the active ingredient in Monsanto's RoundUp, Ireland's Department of Agriculture and Teagasc, the Irish agricultural training and research body, say there's no alternative and that Irish farming is not sustainable without it.
    Ellie is joined by John Spink, Teagasc's head of Crops and Environment, organic farmer Ross Jackson who runs Lacka Lamb with his wife Amy and farms organic oats and barley, and NUIG researcher Dr Alison Connolly, who is conducting research into glyphosate exposure in Irish farming and non-farming families, for a look at the current state of play regarding the chemical which has been involved in several controversies including high-profile cancer lawsuits in the US and emerging evidence that glyphosate can have negative impacts on bee health.

    • 37 min
    2020: Sugar in hindsight

    2020: Sugar in hindsight

    The closure of the Irish sugar industry in 2005 was a staggering blow to Irish food security. From being self-sufficient in sugar and molasses to importing hundreds of thousands of tonnes of these commodities per year, often from countries whose cheap production relies on horrendous working conditions on sugar cane plantations, it’s difficult to look back on the demolition of the industry as anything other than a retrograde step.
    Looking back on the salutary tale of the demolition of Ireland’s indigenous sugar industry, whose closure impacted 3,700 beet farmers and thousands of other jobs in light of recent concerns for food security raised by Brexit and the Covid Crisis, what can we learn?
    From compensation packages for Irish farmers to a particularly sweet deal for Greencore, the food company that shut up shop under pressure from an EU sugar reform scheme: Ellie is joined by Alan Navratil, a farmer whose family history is steeped in the story of Irish sugar, for a 2020 look at Ireland’s lost sugar industry.

    • 35 min
    The Halloween Pumpkin Special!

    The Halloween Pumpkin Special!

    This is a special family-friendly episode of Green Bites, all about the pumpkin. 
    Join Ellie and her nephew Fionn to carve pumpkins and make pumpkin pie from a very special pumpkin that Ellie got by going to visit vegetable farmers Joe and Sandra Burns.
    Covering food waste, seed-saving, how pumpkins grow and recipes you can use to make sure you’re getting the most out of your Halloween pumpkin, this podcast episode is tasty food for thought and comes with recipes and video on the podcast website.  www.greenbites.ie 

    • 27 min
    Growing Community

    Growing Community

    Green Bites visited with community gardens on Cork's Northside at the end of the Covid-19 lockdown to learn how gardening is not only used therapeutically to aid mental health, but to grow resilient communities. 
    Community Health officers Sarah Carr, John Paul O'Brien give Ellie a tour of NICHE Community Garden in Knocknaheeny. 

    • 20 min
    An Ode to Apples

    An Ode to Apples

    Did you know that less that 5% of the apples eaten in Ireland are grown here? Most are flown from far-flung places like New Zealand, Chile and South Africa. Yet all over the country, each autumn, apples are left to rot in gardens.
    This ode to the humble apple is in the company of David Llewellyn of Llewellyn's Orchard in Lusk, Co Dublin. 

    • 40 min


    "Chefs have a responsibility to choose and nurture their supply chain.  The restaurant is the showcase of a lot of other hard work that's gone on in the background, and it's important for the restaurant to showcase that work in a respectful kind of a way."
    In episode nine of Green Bites, visit Michelin-starred Galway restaurant Loam, where head chef and co-owner Enda McEvoy is envisioning an indigenous Irish cuisine based on local supply chains. 
    Loam is the first ever Irish restaurant to be awarded three stars by the Sustainable Restaurants Association and the first winner of Michelin's UK and Ireland sustainability award. 

    • 39 min

Customer Reviews

4.8 out of 5
5 Ratings

5 Ratings

Hassle1 ,

Super series

Really well presented, with fair representation, about the issues with the Irish food system. Suitable for absolutely everyone! Well done Ellie

ValDoonican ,

Informative, engaging and timely.

An excellent listen that explores the importance of food and where it comes from. Great interviews and interesting topics. Encourages an examination of how we eat and shop, in a way that is down to earth and conversational. An extremely valuable, timely, well researched and well put together podcast.

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