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 Ep27: Tom Keogh talks spuds, snacks and food security
Tom Keogh has a great story to tell. Their family has been farming the land for over three generations, supplying the fresh produce market with potatoes grown on the farm in North County Dublin. Faced with falling demand for fresh spuds, Tom took a bold step, he began making crisps by hand in a shed on the farm.
That small experiment became Keogh’s Crisps, now one of Ireland’s best-loved food brands and a growing global export. Along the way, Tom has helped to revive interest in the humble potato, champion Irish produce and shine a light on the food security challenges facing Irish horticulture today.
In this episode of Food Matters, Tom talks to Mick Kelly of GIY about the heritage of Irish spuds, the ups and downs of launching a food brand, and why we need to protect the future of vegetable growing in Ireland.
