New T-shirt Design for Food on the Edge (https://foodontheedge.ie/)
Food on the Edge International is a two-day symposium that takes place annually in Ireland. It is for chefs & food enthusiasts all around the world who want to create a better global network. It is a coming together of chefs to listen, talk and debate about the future of food in our industry and on our planet.
Each year at Food on the Edge there is a new theme. This year’s Food On The Edge looks at the ways in which ideas of Disruption and Regeneration can change the way we think about our industry, especially the ways in which food is produced and consumed. While many past practices will fade or fall away with the passing of the pandemic, many new practices will surface, germinate and grow because of what has happened over the last two years. The Covid pandemic has forced many of us to reconsider what words like sustainability and gastronomy mean and how we might reconfigure them anew.
