Food On The Edge 2016 programme launched in Galway

The Food On The Edge team of Ruth Hegarty, Jp McMahon, Drigín Gaffey, Edel McMahon, and Olivia Collins pictured at the programme launch for Food On The Edge 2016, which took place in the Radisson Blu Hotel in Galway on Friday. The international symposium takes place in Galway on October 24 and 25. See www.foodontheedge.ie. 
Photo: Declan Monaghan.

The Food On The Edge team of Ruth Hegarty, Jp McMahon, Drigín Gaffey, Edel McMahon, and Olivia Collins pictured at the programme launch for Food On The Edge 2016, which took place in the Radisson Blu Hotel in Galway on Friday. The international symposium takes place in Galway on October 24 and 25. See www.foodontheedge.ie. Photo: Declan Monaghan.

The programme for this year’s Food on the Edge, taking place in Galway next month, features more than 50 luminaries from around the world who will discuss the future of food over the two-day symposium. The programme was launched on Friday in the Veranda Lounge of the Radisson Blu Hotel in Galway.

The 55-page programme lists the running orders for the two days — Monday October 24 and Tuesday October 25 — with profiles of the 50-plus speakers, their backgrounds, the countries they represent, and their social media handles.

Topics of discussion vary on the overriding Food On The Edge core theme of The Future of Food with a panel discussion on The Future of Irish Food, while a Canadian counterpart panel will debate The Future of Canadian Food.

The individual talks range from Best Chef in The World Massimo Bottura’s elusively titled ‘Cooking: A Call To Action’ to Douglas McMaster’s ‘Zero Waste - Literal or Philosophical’. Following Denmark’s Christian Puglisi’s latest venture, his speaking topic is ‘Farm of Ideas, Integrating Cooking and Farming’, while New York’s Daniel Burns will present on ‘Food & Beer - Exploring the Possibilities’.

“Food On The Edge connects food communities around the world, bringing together people who care about food and the way we produce it,” said Jp McMahon, Food On The Edge symposium director. “My hope is that the event will inspire people who have a love of food to go out and do something that makes food better. Change something, improve something. It could be something small like changing the food we feed our ourselves, the food we order in restaurants, the food we cook in restaurants, or perhaps improve the level of support we give sustainable, local food producers.”

Food on the Edge 2016 is one of the most prestigious events in Ireland’s annual food calendar. Tickets can be purchased at www.foodontheedge.ie

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