Food On The Edge 2024 dates announced
Pictured: JP McMahon, founder of Food On The Edge
Returning for its ninth year, the award-winning Food On The Edge officially launched the 2024 dates, set to take place from 21 – 22 October 2024 in ATU, Galway. The theme of this year’s event is A Sense of Place.
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 food in our industry and on our planet. Previous speakers included Elena Reygadas, Aditi Dugar, Andrea Petrini, Darina Allen, Tom Jenkins, Jason Bangerter, and many more visionary change-promoting agents.
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 prestigious prize recognised at the Global Citizen awards ceremony in New York. Sophie 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.
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. Matthew found his niche and exploded on the sourdough scene with over 480K social media followers. He enjoys being able to share his knowledge and passion to influence and encourage people to explore the vast and versatile world of baking.
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 distinguished Turkish chef, social entrepreneur, and advocate for sustainable agriculture and social development. She is renowned for her innovative approach to blending traditional Turkish cuisine with modern culinary techniques and her commitment to social impact through food. Through her restaurants and initiatives, she has created sustainable livelihoods for many, preserved cultural heritage, and inspired a new generation of chefs and entrepreneurs to use food as a vehicle for social good.
Food On The Edge 2024 tickets are now on early-bird sale for €275 until June 30th, 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.
JP McMahon, founder, Food On The Edge, said: “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. 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.”
Tickets can be purchased via www.foodontheedge.ie
