Saved & Savoured cookbook launched in Ballykealy House Hotel, Co Carlow
Dee Sewell, centre, Environmental Awareness Officer, with editors Olivia Goodwillie, left, and Denise Walsh with the Saved and Savoured cook book which was launched during the Embracing Change event in Ballykealey House Hotel, Ballon
A NEW communityâdriven recipe book intended to reduce food waste was launched by Carlow County Council at Ballykealey House Hotel, Ballon on Tuesday 24 March.
The cookbook was the brainchild of Dee Sewell, environmental awareness officer at Carlow County Council.
“Food waste is one of the biggest environmental challenges we face, but it’s also one of the easiest places to start making a difference,” she explained.
The collection of recipes from chefs, food producers and home cooks across County Carlow was curated by Denise Walsh and Olivia Goodwillie. As Irish households waste around 120 kg of food each year, the book offer tips on how to use goods like stale bread, wilting vegetables or leftover potatoes into tasty meals.
The book is available to borrow through BorrowBox and in all Carlow library branches. It will also be provided free of charge to anyone who books a Food Waste or Sustainability workshop with Dee Sewell.
At the launch event, guests were welcomed into a marketplace of local food producers, community gardens, NGOs and agencies, each showcasing the wealth of seasonal produce and communityâled food projects thriving across Co Carlow.
Jannette O’Brien, climate action co-ordinator, led a panel discussion on food waste with chef and food educator Derek Oman, Mikael Galvez of Gaelic Fungi Farms, Paula Leyden of The Goodly Barrow and Ciara Stanley of Coppenagh Farm. The panel shared practical advice on sustainability, creative cooking and reducing waste in everyday life.
Lorraine Demetriou of ***Thrive with Lorraine*** spoke about gut health and its influence on mood, energy and mental wellbeing.
Towards the end of the evening, Ballykealey House chef Wiktoria Boratyn gave a cookery demonstration using overlooked ingredients to make delicious, lowâwaste dishes.
The ***Embracing Change*** programme was a series of three events looking at fashion, culture and food delivered by the council’s environment and community departments in partnership with Healthy Carlow and a wide network of local agencies. Dee extended thanks to the local chefs, Carlow Food Network members, Carlow Tourism, food producers, photographers, editors and community partners who made the Saved & Savoured project happen.
