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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.
32 Episodes
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Did you know that Ireland is very well-suited for growing apples, but despite that, we import over 95% of the apples we eat? Irish apples can sometimes be difficult to buy, but when you do find them, there’s a good chance they were grown by Con Traas. Con has 40,000 apple trees on ‘The Apple Farm’ in Co Tipperary and he sells the fruit directly from his on-site farm shop and also produces apple juice, cider, crisps, vinegar, jams and jellies. In this episode of Food Matters, Con joins Mi...
In 2004, David and Stephen Flynn, aka The Happy Pear, opened a small fruit and veg shop in Greystones, Co. Wicklow, with a dream of helping people eat more veg. Now, two decades later, The Happy Pear is one of the best-known and loved brands in Ireland, and has scaled into a highly successful business comprising over 80 products, online courses, best-selling books, a coffee roastery, a farm and more. In this episode of Food Matters, Dave and Steve join Mick Kelly in Grow HQ to sha...
So is it possible that digging your garden is a total waste of your time? According to our guest on this episode, it may be time to put down that shovel and spend those precious hours doing something way more productive. Charles Dowding is best known as the ‘No-Dig Guru. He trained as a horticulturalist and became very interested in the links between soil and nutrition. During his studies, he discovered that we can have healthier soil by leaving it undisturbed, and just feeding it with ...
Lynsay Orton always had a passion for growing rare and exotic fruit and veg until unexpected family circumstances turned that passion into a very niche and successful business. Operating out of just six polytunnels on Ross Hazel Farm, Lynsay grows over 1500 plants exclusively for chefs that cook for some of the world’s biggest companies.On this episode of Food Matters, Lynsay Orton shares the story of how her love of growing suddenly became a full-time career. In conversation with Mick Kelly ...
Pete Russell was running a 12m dollar-a-year food company when, suddenly, he had a “road to Damascus” moment. Pete realised that he was a part of a broken food system that was loaded against small food producers, and he knew that he wanted to be part of the solution rather than the problem. So he launched Ooooby, a platform that connects small food producers directly with consumers, making it easier for people to access locally-grown produce while supporting sustainable farming pra...
When we work with, rather than against nature, great things can happen: soil is healthier, biodiversity richer, and crop yields higher. Perrine Hervé-Gruyer learned this first-hand when she and her husband created The Bec Hellouin farm in Normandy, France in 2006. Determined to work in harmony with nature, and with no previous farming experience, they gave up their successful careers to build a market garden based on the principles of permaculture. And the results have been ground-breaking.In...
Mark Diacono found his life’s purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his tho...
Cork-born Karen O'Donoghue is a woman with a mission: to improve people's gut health through the bread she bakes at The Happy Tummy Co. in Westport, Co Mayo. Her baked goods are the culmination of a long and sometimes painful journey involving the loss of her mother to cancer, years spent suffering through poor mental and physical health, and ultimately teaching herself all about optimum nutrition. In this episode of Food Matters, Karen shares the fascinating story of how she healed hers...
Sally Barnes is both a force of nature and a champion for it. One of Ireland’s most iconic artisan food producers, Sally runs the last smokehouse in Ireland that deals exclusively with Ireland’s diminishing stock of wild fish. Sally started out by smoking fish in a tea chest in the early 1980s as a way of preserving unexpected gluts, and in the years that followed she has taught herself the techniques of the trade through trial and error and lots of experimentation. Today, Sally is...
Get the jars, vinegar and flavourings at the ready because Caitlin Ruth is about to inspire you to start pickling and preserving everything you can get your hands on. Caitlin worked as a professional chef in many kitchens in many places, but her childhood love of pickling and fermenting always came with her. She has now captured all of her favourite recipes and tips and tricks in a beautiful new book called Funky, which is published by the incredible Blasta Books – publishers to the star...
They say that size doesn’t matter, it’s what you do with it that counts. And when it comes to growing our own food, that’s certainly the case. Renowned gardener Huw Richards and highly accomplished chef Sam Cooper have spent the last two years working out how we can all grow as much fruit and veg as we can eat, on just a small plot of land. They share this perfect growing formula, along with practical tips, recipes and month by month growing plans in their new book, The Self-Sufficiency Garde...
Flahavans is one of Ireland’s most iconic family businesses. Having milled locally-grown oats in Co Waterford for almost 250 years, the family has built the Flahavans brand over seven generations and it is now synonymous with porridge and other nutritious oat-based foods. In recent years, Flahavans has invested heavily in expanding the product range, which now includes oat milk, flapjacks, mueslis and granolas. In this episode of Food Matters, Mick Kelly meets family member Johnny Flahav...
Most of us have grown up learning that bugs and bacteria are bad, but did you know that our bodies are packed full of little microbes that are working day and night to keep us healthy and happy? Collectively, we call this the microbiome, and the better we take care of it, the better it can take care of us. Dr Rebecca O’ Mahony of BiomiCare is one of Ireland’s leading experts on the microbiome and what we need to do to ensure that it is performing at its best. On this episode of Food Matt...
Ali Honour wants to DOUBLE the amount of beans we eat globally. Why? Because not only are beans incredibly good for our bodies and our pockets, they’re also great for the planet. Having spent decades working in all corners of the culinary industry, Ali understands how food and chefs can play a vital role in creating a healthier and more sustainable world. In this episode of Food Matters, Ali tells GIY Founder Mick Kelly about her passion for food, her mission to create a more sustainable...
If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country. In this episode of Food Matter...
How much are you willing pay to buy Irish, to buy organic, and to ensure that food producers are getting a fair price for their goods? In this episode of Food Done Right we learn about the psychology behind why we buy what we buy, the role that large retailers play in the food supply chain, and why it is so important that we support Irish producers and how we can be encouraged to do so more. Our guest is Damian O’Reilly, Senior Lecturer in the School of Retail at Technological Universit...
Deirdre Doyle has dedicated her career to encouraging children to eat healthy food and to cook it for themselves. As founder of Cool Food School, Deirdre understands the challenges that parents can face when trying to get their kids to eat more greens and wholefoods. In this episode of Food Done Right she shares tips and tricks that can help to overcome these challenges and make healthy eating and cooking fun for children. Deidre also discusses the socio-economic issues which can affect many ...
In this episode of Food Done Right, Mick Kelly hosts a panel discussion on practical ways to get children interested in growing their own food. Joined by Lilly Higgins, a food writer, chef and photographer, and Deirdre Doyle from the Cool Food School, they explore how to inspire children to connect with their food and shares insights on how to engage them both at home and in school. They also discuss the lack of food education in schools, particularly in disadvantaged areas where children may...
Steve Collins is a medical doctor with a PhD in Nutrition, who has spent the last 35 years fighting malnutrition and starvation in the developing world. Steve has witnessed a lot of progress made in this area but unfortunately, he has also seen a reversing of that progress in recent years with global hunger levels starting to rise again.In this thought-provoking episode of Food Done Right, Steve talks about why this is happening and what needs to be done about it; the complexities between the...
From the promotion of rewilding to protecting pollinators, our actions to combat the biodiversity crisis are proving successful. But what else can we do? How can we encourage more of these effective actions and make them the norm rather than the exception? In this episode of Food Done Right these issues and many others are discussed by:- Pádraic Fogarty - Ecologist, Environmental Scientist & author of Whittled Away- Ray Ó Foghlú - Working with An Taisce in community engagement, Ray is a N...
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