Food On The Edge is back this year in the form of a blended symposium with a mix of in-person speakers with other speakers joining virtually. The venue for this year’s event is Airfield Estate, Dundrum in Dublin while the dates are 18th and 19th October. Confirmed speakers include, Garima Aurora, the first Indian woman to win a Michelin star, Andre Chaing, Alice Zaslavsky and returning to Food on the Edge this year, Mark Best star of Netflix, ‘Chef’s Table’. Virtual tickets will go on sale in July priced at €95, while in-person tickets will go on sale later in the year from €350 for two days and from €195 for one day.
“The event will be streamed live so people can watch it from anywhere in the world, and so we expect to grow our audience. The theme of this year’s symposium is ‘Social Gastronomy’, says Founder JP McMahon, “The theme is very important this year as the industry has evolved throughout the pandemic and I hope we’ll see lasting change. Social Gastronomy is a term that encapsulates caring for food in a more holistic and total manner. It is the creation of a network of like-minded chefs and hospitality workers, to forge communities that use food to transform their everyday environment. It cultivates local connections and builds long term partnerships around the world, using the power of food as a vehicle for change and development at grassroots level. Social Gastronomy aims to create a more equitable food culture, and a more inclusive society using food as an essential tool to build a better ecology and safer environment for all of humanity to thrive. I believe that Social Gastronomy uses food as a vehicle for change and development, and that is at the core of Food On The Edge and everyone that speaks and takes part”.
For the first time, Food On The Edge will move from Galway and will take place in Airfield Estate in Dundrum, Dublin. Grainne Kelleher, CEO at Airfield Estate said “Airfield Estate, a 38 acre working farm in
Dublin is delighted to be the home of FOTE 2021. The estate has a long history of sustainable and social gastronomy dating back to the early 1900s when it was one of the first farms to supply pasteurised milk to disadvantaged families with the aim of preventing tuberculosis in Dublin city centre. Today it is a centre for food education and research with a mission to inspire and enable consumers to make food choices that benefit people, planet and pocket.”
A key partner of Food On The Edge 2021 is Gather & Gather who have continued their support this year for the event. “We are once again delighted to be partnering with FOTE. This year I feel it’s even more special given the devastating impact the pandemic has had on the hospitality industry globally. The conversations in the past have helped us shape our food philosophy and this year as we reconnect with food post-pandemic, we look forward to new conversations. The theme of social gastronomy is of huge interest to us given our role as both food educators and cooks and how we positively impact society with food. We are super excited that for the first time outside of Galway FOTE will be in Airfield Estate in Dublin.” said Pauline Cox, Managing Director of Gather & Gather Ireland.
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