S3 E4: Sustainable Food

Food – it fuels us, can make us healthy & happy and is a great way of bringing people together, what’s not to like? To look at food through an environmental lens, we are joined by Tony Keogh, head chef of Cornucopia, Ireland’s longest running vegetarian & vegan restaurant, who’s cookbook won at the An Post Book of the Year Awards, along with Roisin Fitzgerald, a registered Associate Nutritionist and chair of sustainable diets at Irish Doctors for the Environment. In our broad discussion we talk about the links between human and planetary health, as well as the links between food, climate change and food security. We explore what exactly is sustainable food, why we should reduce our meat & dairy and what benefits that brings, along with advice on how to reduce our food emissions and how to run a business more sustainably. We hear lots of tips and swaps for more sustainable food approaches and favourite sustainable recipes, including how to please those fussy eaters in our lives. Links: Cornucopia & Tony’s Instagram: @cornucopia_restaurant / @plantplaytes Rosin Instagram: @roisin.fitzgerald Irish Doctors for the Environment Instagram: @irishdocsenv Irish Doctors for the Environment Twitter: @IrishDocsEnv Roisin’s email: [e-mail] Tony’s email: [e-mail] The Green Cookbook | Cornucopia's Latest Vegan Cookbook Our Team – Irish Doctors for the Environment (ide.ie) The Danish Official Dietary Guidelines (fvm.dk) Veganuary 2023 | Home | The Go Vegan 31 Day Challenge Home - Meat Free Monday (meatfreemondays.com)