Food on the Edge is a coming-together of top international chefs for a two-day Food Symposium in Galway city on the Wild Atlantic Way. It takes place over two days every year in October. Food on the Edge is a not-for-profit conference seeking to make good food accessible for everyone.
The aim of the symposium is to challenge our perspective on food and our connection to it. Approximately 50 chefs speak over the two day symposium. All are chosen for their innovation, passion and influence on today’s food culture. Each speaker, with their own unique perspective, talks for 15 minutes on the cultural, social, environmental and educational aspects of food. The emphasis for the talk is on their vision for the future of food and how we can make things better on both a local and a global level.
The mission of Food on the Edge is to create a benchmark for best practice, in terms of food, its culture, and the people who produce it. Chefs everywhere have a responsibility to be the avant-garde of food education, whether in the context of fine dining, street food, or in our hospitals and schools. We all need to eat better and in order to do this we need to debate this on an open platform at an international level. It is no longer feasible for chefs to stand behind the stove. They must reach out to all in order to make food better for the next generation.
Our speakers present on the future of food, in personal and political ways. These talks will excite you and hopefully bring you to the point of something new, to the edge of a new idea or action that you can fulfill. To inspire action through debate and dialogue: this is Food on the Edge.
Symposium Director, JP McMahon, introduces Food on the Edge in the video above.