International collaboration on good food

If you work in the food services industry in Ireland and have any say in what goes on the menu, or if you’re an Irish producer of local, seasonal and ethical food, you might be interested in a project that Declan’s non-profit company is partnering in. It includes a one day workshop, delivered by a Mediterranean diet expert chef from the Mediterranean Institute of Agronomics, Chania in Crete, that is set to be held at the National Ecology Centre in 2023.

Declan is founder and CEO of EurAV European Audio Visual CLG which is a partner in the Climate Aware Seasonal Kitchen (CASK) project. The initiative, funded by the European Union under its Erasmus Plus programme, sees EurAV team up with Sonairte, the National Ecology Centre and the Mediterranean Institute of Agronomics, Chania on the Greek island of Crete, to look at ways that food service industry professionals can re-imagine international menus to provide the favourites that customers demand, while shifting the balance of ingredients towards local, seasonal and sustainable produce.

Declan travels to Chania in January to film a chef, expert in the Mediterranean diet, as part of the training development that will see 10 food service industry professionals take part in a one-day workshop that aims to help them bring climate action to their menu without sacrificing taste and variety. The CASK project will also produce a digital cookbook that will include ideas for Irish ingredients that can be used in place of imported ones in recipes. There will also be an event at Sonairte where local producers will have a chance to promote their foods.

To keep up with this project, link in with EurAV’s Facebook page, or check out the website at