Show Notes
How can technology and kitchen creativity solve Ireland's food waste problem? Host Meghann Scully chats with three experts who are tackling food waste from three completely different angles—from artificial intelligence to professional sports nutrition.
In this mini-episode of the ESB Re:Energise podcast, we get an exclusive look inside the kitchens changing how we eat:
Maurice McGeehan – Head Performance Chef at the IRFU, sharing behind-the-scenes insights into food education and the exact meals that fuel Irish rugby players.
Liam Murphy – Country Manager at Positive Carbon, explaining how cutting-edge AI food waste monitors are helping businesses track and slash their waste in real time.
Niall Sabongi – Chef, restaurant owner, and founder of Sustainable Seafood Ireland, breaking down what it actually means to eat responsibly from our oceans.
Discover how smarter technology, pro-athlete habits, and ocean conservation are reshaping our food futures—and how you can cut your own waste at home.
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More from Re:Energise from ESB
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How do we translate climate activism into real, measurable corporate and political action? Host Meghann Scully dives deep into how everyday citizens and major industries can work together to tackle environmental apathy and shape a sustainable future for Ireland.