Staff in Atlantic Technological University (ATU) recently hosted the inaugural gathering of a new EU-funded research team tasked with educating and training students and staff in “Sustainability in culinary practices: tradition and innovation towards a sustainable future”– called the SCOOK Project.

Workshops and presentations were held throughout the five-day gathering in Galway city.

The week concluded with a visit to sustainable local producers including Teresa Roche, Kylemore Farmhouse Cheese (produces premium Swiss style cheese made from the milk of her grass-fed Pedigree Dairy herd) and Diarmuid Kelly, Kelly Oysters (family business farming oysters in the pristine waters off Galway Bay over 60 years, exporting their produce around the globe).

For further information about the SCOOK project : https://scookerasmusplus.weebly.com/