Food on the Edge returned to its spiritual home, Galway, after three years at Airfield Estate in Dublin, for its 2024 edition. The theme was ‘A Sense of Place’ and while forceful Galway weather unfortunately kept some speakers away, once the storm blew over, world class guests made it to Atlantic Technical University for the two-day symposium.
As usual, FOTE founder chef JP McMahon opened the event, welcoming guests, and expounding on the importance of a sense of place. As restaurants represent the interface between customers and the chain of people who work the land, it is important to recognize the sense of place of the land, but also of restaurants, which are under increasing pressure from socio-economic factors. The restaurant represents the end of the production chain that defines our broader relationship with nature.
Making a huge impression on the international audience was Palestinian chef Fadi Kattan, who spoke of Palestinian cuisine, nafas, and stories of the land.
"Being among peers all is a moment of humility," he said. "... but I am also very angry. How can you celebrate every producer in the world? How can we as chefs celebrate every sustainable impact and be silent about the massacre of 50,000 human beings? I've lost friends, I’ve lost peers, because in the end, it’s about one message. If we really believe in sustainability, it must be sustainability for all."