FoodSpace, a division of Apleona Ireland which operate over 16 sites throughout Ireland have been awarded their second Three Star sustainability rating from the Sustainable Restaurant Association (Food Made Good). This is following on from the company winning the Celebrate Local and Seasonal award at the Sustainable Restaurant Association’s annual industry awards in 2018.
To Mark World Earth Day on April 22nd, FoodSpace Ireland will launch their Biodiversity menus that will use ingredients that are native to Ireland but under used. This initiative is on a global scale and FoodSpace Ireland are involved through the Chefs Manifesto program. The goal is to have 2020 chefs globally involved in the year 2020 which is part of the UN’s SDG2 goal.
For April, FoodSpace Ireland will be marking Earth Day (22nd April) with a week of wholefood dishes on all menus, this program will be named the ‘Planetary Plate’.
“Protecting the diversity of our foods is vital to feeding a growing global population. Yet, we’re losing these resources every day. To drive action on biodiversity, 2020 FOR 2020 calls on chefs around the world to champion food diversity in their kitchens, restaurants and recipes for a more diverse, sustainable and delicious future. This Is our focus at FoodSpace Ireland and we feel that by championing Irish underused produce that is in season we can help to educate our customers on what we really should be eating more of,” explained Conor Spacey Executive Chef at FoodSpace Ireland.
For April, foods that are in season in Ireland are cabbage, cauliflower, round lettuce, mint mushrooms and rhubarb. Along with sustainably caught fish like John Dory, Pollock, and Sweaty Betty, FoodSpace Ireland will be creating dishes at all locations and highlighting all ingredients and where locally they were sourced.
“It is not about being all plant based, vegan or cutting back on food groups but enjoying a wholefood, locally sourced diet. Eating avocados from Ecuador in Ireland is never going to be the environmentally the right thing to do, so let’s use what we have and create dishes, flavours and meals we can all enjoy. We are hoping that through this program and our Zero Waste Journey workshops we can help take the mystery and confusion out of what foods we really should be eating for health, enjoyment and the planet,” said Conor.
The biggest impact on the health of our planet comes from our food system – specifically what we eat and how we produce it. By demanding lesser-known ingredients from sustainable sources we can help shift the food system by encouraging the growth and supply of a more diverse range of crops. This agricultural diversity is good for soil health, adds nutritional value to our diets, builds climate resilience and opens up new routes to market for small-holder farmers and specialist producers.
To find out how you can make your Planetary Plate log onto food-space.com