The 2024 season of Food On The Edge was officially launched at the Atlantic Technological University (ATU) Café Foyer on Thursday, May 30.
The theme of this year’s event is 'A Sense of Place.'
'A Sense Of Place'
“The theme 'a sense of place' is particularly appropriate given our return to Galway this year. Galway is where I have put down roots and established my businesses including Aniar restaurant," said JP McMahon, founder of Food On The Edge.
"Aniar meaning 'of the West' celebrates the produce of the west of Ireland and I think it's wonderful to experience the authenticity of food from a region.
"The theme of 'a sense of place' from the perspective of Food on the Edge is not limited to speaking of and championing the Terroir of a region, rather I hope it also sparks debate about instances where we have lost a sense of place.”
Future Of Food
Returning for its ninth year, Food On The Edge is a coming together of international and national chefs and food influencers to listen, talk and debate about the future of the food industry.
Previous speakers included Elena Reygadas, Aditi Dugar, Andrea Petrini, Darina Allen, Tom Jenkins, Jason Bangerter, and many more.
'An Event To Remember'
After three years at Airfield Estate in Dublin, Food On The Edge is back in its hometown of Galway.
“Since its inception in 2015 it has always been one of the most significant events on the Irish food calendar, with chefs, food writers, broadcasters, academics, artists and food producers congregating to celebrate all that is wonderful about Irish food," said Dr Orla Flynn, president of ATU
"We are thrilled to be hosting Food on the Edge in ATU Galway City in October later this year, and our culinary teams across ATU are eagerly looking forward to participating in what I expect will be an event to remember.”
Sophie Healy-Thow
A newcomer to Food On The Edge this year is Sophie Healy-Thow, who has received a Global Citizen Prize for work in poverty and food security, one of five winners of the prize recognised at the Global Citizen awards ceremony in New York.
She is a 26-year-old from Kinsale in Cork and founder of Act4Food.
Act4Food Act4Change is a youth-led and initiated campaign that mobilises the power of young people to call for a global food system which provides everyone with access to safe, affordable and nutritious diets, while simultaneously protecting nature, tackling climate change and promoting human rights.
Matthew James Duffy
A speaker making his debut at Food On The Edge is Matthew James Duffy. He has fifteen years of international industry experience, from speciality bakeries to Michelin-starred restaurants, he is now a professor of Baking and Pastry Arts Management at Centennial College in Toronto and is following his passion for baking.
Duffy will share his knowledge on the vast and versatile world of baking.
Ebru Baybara Demir
Returning to Food On The Edge is Ebru Baybara Demir who previously spoke in 2019 and has since won the Basque Culinary World Prize in 2023.
She is a renowned Turkish chef, social entrepreneur, and advocate for sustainable agriculture and social development.
She is known for her unique approach to blending traditional Turkish cuisine with modern culinary techniques and her commitment to social impact through food.
Tickets
The Ninth Edition of Food On The Edge will take place on the 21 and 22 of October 2024 in ATU, Galway.
Food On The Edge 2024 tickets are now on early-bird sale for €275 until June 30, price after that is €325, which includes two-day access to all speaker talks, lunches, masterclasses, producer food village, FOTE bookstore in association with Charlie Byrne’s Bookshop with speaker book signings and wrap party. A one-day Food On The Edge ticket costs €185.
