Sustainability high on Agenda at Savour Kilkenny Food Festival

This year the Savour Kilkenny Festival has taken further action to improve sustainability. A priority of ours, each year we work on sustainable actions with an aim to reduce the footprint of the Festival and to promote sustainable practices. New initiatives at this year’s festival include transforming food waste into biogas for cooking and fertilizer with My Gug. Providing water for attendees through Refill Ireland’s Mobile Hydration Station, reducing single use plastics. In 2023 alone, Refill Ireland stations helped prevent over 39 tonnes of CO2 emissions at events across Ireland. For coffee and other beverages 2GoCups will be available on a deposit and return scheme to further reduce waste. Helping attendees to reduce their impact on the environment while still enjoying the festival to the fullest!

A number of events across the weekend will also highlight sustainable practices and open up the conversation on climate action initiatives and food systems.

‘Climate Worrier’ Colm O’Regan will host and entertain at a “Climate Action Breakfast” on Friday 25th October in Statham’s Restaurant in the Pembroke Hotel from 8.30am to 10.30am. A sustainable, zero waste breakfast will be prepared by Statham’s Executive Chef Ken Harker while Colm delves into critical conversations about climate action and sustainability. The event promises a few laughs, an insight into Kilkenny’s climate action plan as well as a session with Brian and Gilly from Wildacres on ‘Wildlife, Wilding and Well-being’. Goatsbridge Trout MD, Aoife Kenny, and Pembroke Hotel owner, John Ryan, will also provide practical advice on how individuals and businesses can make meaningful environmental impacts in their future business strategies. Kilkenny County Council will also be on hand to talk about their Climate Action Plans and initiatives. Tickets to this event are now on sale and only €15 including breakfast.

Also taking place on Friday 25th October is “Waste Not: Food & The Circular Economy” in with Kilkenny Leader Partnership. Taking place in Thomastown, Co. Kilkenny this free seminar explores food, waste, and the circular economy. People are encouraged to take part in this practical and creative seminar to explore community-led approaches to food waste alongside policy initiatives. Refreshments will be provided by Pattern Makers, a creative and cultural exchange project.

Throughout the weekend each cookery demonstration on the Taste Stage at the Savour Kilkenny Market will champion one Kilkenny Food Producer ingredient in their recipes and will source one-third of their ingredients from within a 20-mile radius of Kilkenny.

While on Sunday 27th October on the Savour Stage, there will be a screening of Dinner 2050: The Future of Food in Ireland, followed by a panel discussion with MC Santina Kennedy. Dinner 2050: The Future of Food in Ireland is a collaboration between Wicklow Chef and food Historian Tadgh Byrne and Dublin Filmmaker, Max Barry.

The film explores how Ireland will eat in 2050 – looking at how technology will change farming, food security, robot chefs, drone deliveries and sustainability in the food supply chain. Panellists will include Chef JP McMahon, Dairy Farmer and local IFA leader Brendan Hickey, Kilkenny Farmer Suzanne Crampton from Farming for Nature, and local horticulturalist Shane Hatton, creator of award-winning Bosco’s Garden. This is a free event.

Marian Flannery, Savour Kilkenny Food Festival Manager, said:

“Sustainability is a priority for Savour Kilkenny and each year we work to improve our practices and our offering to the conversation through events and initiatives. The stall holders all sign up to a green charter and endeavour to employ best practices. This year we are asking visitors to work with us on reducing waste and ensuring the waste that is generated from the festival can be properly segregated. This year we are asking everyone to make a special effort to put food waste and compostable items into the food waste bin!”

Please help us where you can by using reusable containers where possible and putting your food waste in the food waste bin.