This 6 Week Sustainable Food Programme at Ballymaloe Cookery School and Organic Farm teaches students how to build a viable future through food systems and culture. This is the first course that draws fully on all the extensive resources of The Ballymaloe Cookery School, our 100 acre organic farm and our network, bridging the knowledge gaps between cooking and farming in ways that can be sustained.
Participants learn to:
- Re-think food systems and culture
- Re-learn how to live, cook and eat sustainably
- Re-define what is possible through resource efficiency and technology
- 26th April - 5th June 2021
- Book Now
The carefully considered modules will help participants explore the dynamics between sustainable food systems, climate change, the environment, health and well-being.
Hands-on practical and theory sessions are held within the school and the farms outdoor classroom. Theory sessions vary between demonstrations, lectures, workshops and remote lecturers.
Participants spend time in the glasshouses, herb, vegetable and fruit gardens, our new urban garden, orchard, bakery, smokehouse, micro dairy and cookery school.
Some of the topics the course covers:
- Today’s food culture
- Food waste and forgotten skills
- Soil and compost - organic, biodynamic
- Seed saving
- Ocean and seas, marine conservation and fishing
- Nutrition and health, food versus medicine
- Rearing poultry and pigs
- History of food
- Food security
- Sustainable farming
- Butter and Cheese Making
- Farmers Markets and supermarkets
- The importance of bees
- Food trends
- Tech and future farming
- Urban farming
Participants are provided with a reading list that not only informs and educates but combined with practical skills, empowers graduates to realise a new way of living.