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WHAT ARE YOU EATING? ***Final***

What Are You Eating Image Name: What Are You Eating
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com Image Name: What Are You Eating? Photography by Ruth Medjber www.ruthlessimagery.com
What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber Image Name: What Are You Eating? presenters Philip Boucher-Hayes and chef Hilary O Hagan. Photography by Ruth Medjber

Episode 6 Food Waste

In the company of food waste expert Dr Mary Magee, Philip Boucher-Hayes meets Ross and Mel Good who – with two small children who are finicky eaters – are having a hard time controlling their food waste. Armed with a ream of advice from Mary who’s rummaged through their bin the family accepts the challenge of reducing their food waste over a 2-week period. But do people really know how to divide their rubbish into recyclables and black bin waste?

Taking into account that much waste is accounted for by food packaging as well as by food itself, Philip goes to meet David Duff of Thornton’s Recycling to see some of the big mistakes people make when sorting food containers and packaging on bin day. But whatever about waste produced by family groupings, for single people or couples, food waste is very hard to avoid as many food items are made to cater for four or more portions. But, for those who can afford it and who hate generating food waste along comes the meal kit, the healthy answer to fast food. For around €50 per week for 3 dinners you can have all the ingredients complete with recipe card delivered to your door and all you have to do is chop and cook – no waste, no spoilage.

Busy Dublin nurse manager David Lee is studying for a masters and works different hours to his husband Kieran meaning they’re often not around for shared mealtimes. David road tests the meal kit for a week to see if it helps him cut back on food waste and if it offers an attractive alternative to processed readymeals.

In the kitchen, chef Hilary O’Hagan Brennan explains how Sunday’s roast can be Monday’s stock while Loam Restaurant’s chef/owner Enda McEvoy shows Philip how upcycled food makes an impact on his menus and food historian Dr Máirtín Mac Con Iomaire explains why offal, now largely ignored, was once the most fashionable meat to eat. In the food lab, we find out the results of a comparison between Hilary’s homemade stock and commercial stocks.