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Food On The Edge, Ireland’s most important food and gastronomy symposium, makes a welcome return on 18-19 October 2021, after a pandemic-enforced hiatus.
This year the symposium moves to the capital, Dublin. With the theme ‘Social Gastronomy’, the event will include in-person talks from the stage at Airfield Estate, as well as a series of live, virtual talks that will be streamed from all over the world from the likes of Aurora Garima, Virgilio Martínez, Pía León, Selassie Atadika, Sean Sherman, Matt Orlando, Bertrand Grébaut and Mark Best, as well as Irish personalities such as Damian Grey, Catherine Fulvio and The Happy Pear. The line-up is growing and more big names will soon be announced.
For the first time ever, Food On The Edge will be live-streamed online, so people around the world can attend in real-time, bringing the talks to a wider audience. Fine Dining Lovers’ readers can get a 10% discount both for in-person tickets and virtual ones.
The Airfield Estate is a 38-acre working farm in Dundrum on the outskirts of Dublin, that works as an ark of traditional, sustainable farming practices and as a resource centre for educators and food activists.
Click here to get your Food On The Edge FDL discount for the in-person event or the virtual one
“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.”
