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This 6 Week Sustainable Food Programme at Ballymaloe Cookery School and Organic Farm teaches students how to build a viable future through food systems and culture.
This is the first course that draws fully on all the extensive resources of The Ballymaloe Organic Farm School, Ballymaloe Cookery School, our 100 acre organic farm and our network, bridging the knowledge gaps between cooking and farming in ways that can be sustained.
The carefully considered modules will help participants explore the dynamics between sustainable food systems, climate change, the environment, health and well-being.
Hands-on practical and theory sessions are delivered in the dedicated Farm School classroom, across our 100 acre organic and biodiverse farm, gardens and glasshouse and in the Ballymaloe Cookery School kitchens and demonstration rooms.
Students spend time in the glasshouses, herb, vegetable and fruit gardens, orchards, breadshed, micro dairy and cookery school kitchens to learn and apply practical skills.
Students will have access to our extensive library (physical and digital) to further their knowledge and use the resources for their course project.
Who is the food sustainability course for?
The Sustainable Food Programme is created for anyone, personally and/or professionally, interested in sustainable food policy, production (primary and secondary) and consumption
Anyone embarking on a food, health, community, sustainability or related career or study move
Food Entrepreneurs, Marketeers and Buyers seeking hands-on experience to authentically anchor their brand, products and messaging in sustainability and regenerative organic production principles and methods
People championing sustainability and wellness within progressive corporations and organisations
Food policymakers and people within the wider food industry who are influence and decisions that will have a long-term impact on people and our planet
Business owners and entrepreneurs launching a new offer based on sustainable food systems and regenerative practices
Those studying or working in hospitality, food service and/or restaurants who want to adopt sustainable food practices
Food Advocates from local, grassroot communities to national and international efforts, driving institutional change and opening dialogue on food issue
