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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 Cookery School, our 100 acre organic farm and our network, bridging the knowledge gaps between cooking and farming in ways that can be sustained.
Participants learn to:
Re-think food systems and culture
Re-learn how to live, cook and eat sustainably
Re-define what is possible through resource efficiency and technology
Participants will:
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 held within the school and the farms outdoor classroom. Theory sessions vary between demonstrations, lectures, workshops and remote lecturers.
Participants spend time in the glasshouses, herb, vegetable and fruit gardens, our new urban garden, orchard, bakery, smokehouse, micro dairy and cookery school.
Participants are provided with a reading list that not only informs and educates but combined with practical skills, empowers graduates to realise a new way of living.
Who is the food sustainability course for?
People interested in food, preparation, sourcing and living with a lighter footprint
Those embarking on a career veer, seeking a break or a new career path and a healthier lifestyle
Gap year students not yet decided on a career path but seeking knowledge and skills that will be an asset to them, wherever their path leads
Food Marketeers and Food Buyers seeking hands-on experience and first person stories to help them better sell on the value of a sustainable approach and produce
People championing sustainability and wellness within progressive corporations and organisations
Food policymakers and people within the wider food industry, shaping decisions that will have a long-term impact on people and our planet
Business owners and entrepreneurs refreshing or launching a new offer based on sustainable food systems
Those studying or working in hospitality, food service and/or restaurants who want to expand their opportunities for innovating within food sustainability
Food Advocates from local, grassroots communities to national and international efforts, driving institutional change and opening dialogue on food issues
