Food Matters
Food Matters meets the people who are trying to reconnect us with real, healthy and sustainable food. With our food system causing huge problems for the health of people and planet, there’s a quiet revolution happening driven by passionate people in communities and food businesses around the world who want to do things differently – producing nutritious food in a way that doesn’t cost the earth. Food Matters tells their story.
Join Mick Kelly, founder of GIY as he dives in to proper conversations with the most fascinating food producers, chefs, farmers, scientists, activists and other stakeholders across the food system touching on everything from the pitfalls of ultra-processed foods, food waste and pollution; seasonality, eating more plants, regenerative farming and so much more..
Only by understanding the full panorama of our food's journey can we cultivate a healthier, more sustainable food-future. Join the GIY movement across all social channels and please follow or subscribe to this podcast to continue these important conversations about global food health and sustainability.
Food Matters
S3 Ep19: Taking a zero tolerance approach to food waste, with Conor Spacey
When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his colleagues. It was a small change that made a big difference to the kitchen’s sustainability and its bottom line. Ever since, Conor has dedicated his career to fighting food waste and creating a fairer food system.
Today, Conor is the Culinary Director of FoodSpace Ireland and a co-founder of the Chef’s Manifesto. In this episode of Food Matters, Conor joins Mick Kelly of GIY to talk about his 35-year career in the food industry and how zero-waste can be achieved in hospitality, schools, at home, and in the supply chain.
