Re:Fresh (Food and Sustainability)
Notas do episódio
Do you ever wonder how much food we as a country throw away each year? It’s easy to overlook what ends up in the bin after dinner or at the back of the fridge. But, with over 750,000 tonnes of food waste generated in Ireland annually, it’s clear we need to change how we think about food.
On this episode, host Meghann Scully chats with three guests who are tackling food waste from three very different angles, through AI solutions, kitchen creativity, and by examining how we can eat more responsibly. Whether you're a home cook, a food lover, or just trying to waste less, there’s something in this conversation for you.
Maurice Mc Geehan, Head Performance Chef at the IRFU, talks about the importance of food education and how using everything, from the main ingredients to the byproducts can make a difference He shares practical tips on food preservation and reusing leftovers, showing that reducing waste doesn’t have to be complicated. He also shares some behind the scenes insights into the type of meals that keep Irish rugby players fueled for the pitch.
Liam Murphy, Country Manager at Positive Carbon, explains how AI food waste monitors are helping businesses track and reduce their waste in real time. He highlights the environmental costs of throwing food away and how technology is offering real solutions.
Niall Sabongi, chef, restaurant owner, and founder of Sustainable Seafood Ireland, discusses what sustainable seafood really means. From eating the whole fish to choosing lesser-known species, he shares how we can all make more informed, responsible choices when eating seafood.