David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers. But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival. In this episode of Food...
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David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers. But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival. In this episode of Food...
S3 Ep19: Taking a zero tolerance approach to food waste, with Conor Spacey
Food Matters
1 hour 21 minutes
11 months ago
S3 Ep19: Taking a zero tolerance approach to food waste, with Conor Spacey
When Conor Spacey was working in his first kitchen he was shocked at the amount of perfectly good food being thrown away. He convinced his boss to let him save it, cook it, and use it to feed all of his colleagues. It was a small change that made a big difference to the kitchen’s sustainability and its bottom line. Ever since, Conor has dedicated his career to fighting food waste and creating a fairer food system. Today, Conor is the Culinary Director of FoodSpace Ireland and a co-founder of ...
Food Matters
David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers. But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival. In this episode of Food...
