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Obtaining protected geographical indication (PGI) status for grass-fed Irish beef was a whole-island collaboration. Janine Kennedy chats to some of the people behind the effort.
The idea of ‘food as medicine’ can include an element of pseudo-science, but research is proving that some foods do, in fact, have the power to heal, writes Janine Kennedy.
BIA Innovation Campus was created to help anyone at any stage of their food business journey – supporting food entrepreneurs, from product development to scaling for export, writes Janine Kennedy.
Despite the many challenges the Irish aquaculture industry has faced over the years, there are many working to ensure it has a bright and sustainable future, writes Janine Kennedy.
The annual Parabere Forum, which celebrates women’s voices in hospitality and food production, saw more than 20 Irish delegates in attendance last week.
In the second week of our deep dive into sugar, Janine Kennedy looks into the messy, political past of Irish sugar production and wonders if there is a place for it in our future.
Global sugar production and the sad history of Irish sugar is a complex subject, often producing more questions than answers, writes Janine Kennedy in the first of a two-week series.
For years, Claire Keane operated a successful Irish baked goods business in the United States. Now, she is back home and winning awards and hearts with her sweet product line, writes Janine Kennedy.