In the current economic climate, we are all seeing the cost of our weekly grocery shop rising. A lot can be argued for switching to local, sustainable suppliers and producers during these challenging times. You might assume it's going to cost you more, but with a bit of forethought and planning, you will be surprised by what you can save, in terms of both money and food waste.
Not only are you saving, but by purchasing Irish products, you are supporting your local community — small family-run businesses, who have spent many years putting their passion into the food they produce, from growing organic vegetables, catching fish off our local coasts or providing a free-range environment for their animals.
As one of Ireland's biggest food festivals, the West Waterford Festival of Food returns from 10 – 12 June with almost 100 events showcasing sustainable Irish produce, three of this year's chefs, growers and demonstrators highlight different ways families can embrace a more sustainable Irish diet.
Executive Chef Greg Harris will join Paul Flynn for the West Waterford Festival of Food Long Table Feast, sponsored by McCarthy Insurance Group on Sunday, 12 June. Here, he shares some tips for following a more sustainable diet.
"Plan ahead," says Chef Greg Harris. "Between work schedules, commuting, and finally being able to catch-up with friends and family without restrictions, it’s hard to resist falling into bad habits and grabbing a quick ready meal or takeaway."
"By taking a couple of hours at the weekend, and preparing and planning your meals for the week, you avoid purchasing unnecessary items and avoid food waste."
Once you have a plan in place, think about your shopping list. What are the main things you purchase again and again without fail? Have a look and see if you can source these from a sustainable Irish producer in your supermarket.
Check out your local farmers market for fruit and vegetables, dairy products, and even fresh fish. These artisan producers are so passionate about what they do, their passion will rub off on you, and inspire you to use local produce in your home-cooking.
It's also a good idea to get to know your local butcher, says Greg.
"These guys are masters at their trade and will be able to tell you the exact farm their meat is sourced from. Not only that, but they’ll have tips and tricks on the best way to work with cheaper cuts of meat you might not regularly think to use, such as slow cooking, or with summer (hopefully) just around the corner, breakout the barbecue and get grilling."
JB Dubois will transform surplus food from FoodCloud into a delicious meal on Saturday, 11 June as The Surplus to Spectacular Supper in The 2 Sisters Restaurant, Grattan Square. Here he shares some tips for planning ahead.
"At GROW HQ, home of GIY, we believe that if people grow food, even a very small percentage of their needs, they have a much deeper understanding of the real value of food and then make more sustainable choices in their own diet," says JB Dubois.
"Having a weekly menu planner is crucial to avoid over-purchasing," he continues. "A great trick is always to plan one tapas dinner composed with all the weekly leftovers. Here are a few ideas for your tapas night: mini mash potato cakes, Bolognese wraps, Spanish omelette with leftover roast veg, and mixed salad using any vegetables left over in your fridge."
FoodCloud will also put on a Food Waste Warrior Workshop at Glanbia Car Park on Saturday, 11 June for those aged 8-11, who will learn about reducing food waste, finding a love for ugly vegetables and becoming a real life food waste warrior.
The 13th annual West Waterford Festival of Food will feature local chefs along with international guests, with events showcasing sustainable Irish produce, see westwaterfordfestivaloffood.com for tickets and further information.
