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John Gibbons is one of Ireland's best-known environmental commentators  and a tireless voice on the big environmental issues of our time. John recently published a bestselling book called The Lie of the Land where he sets out in stark terms the effects that climate change will have on Ireland, while also putting forward a game plan for how we can avoid the worst of them, by reimagining the way we use the land. In this episode of Food Matters, John and Mick Kelly of GIY discuss some of the big food themes tackled in the book, including the farming sector in Ireland, why it's broken, and how it can be fixed; the fragility of Ireland's export-dependent food sector and the case for creating a government department for food security, and why oats might be the solution to our agricultural emissions. Mick and John also tackle the controversy around putting solar farms on agricultural land—and the claim that renewable energy threatens our ability to produce food.

Changing a country’s food system takes longer than an election cycle. In this episode of Food Matters, Mick Kelly speaks with organic farmer and former Minister of State Pippa Hackett about what it takes to pursue long-term change from inside government, and what happens when political momentum moves on. Pippa reflects on her time as a Green Party minister in the Department of Agriculture, where her responsibilities included biodiversity, land use, forestry, horticulture and organic farming. She discusses the growth of Ireland’s organic sector during her tenure, the resistance that can meet new policy ideas, and why meaningful environmental reform often takes years before its impact becomes visible. Mick and Pippa also discuss the dramatic decline in the number of commercial growers, the power of supermarkets, the lack of sustained state support and the risks this creates for Ireland’s food security.  Pippa also explains why her own family farm converted to organic production, how lower-input and regenerative approaches can make farms more resilient, and why healthy soil must be treated as the foundation of a sustainable food system. NOTE: This conversation was recorded several months before publication. Some policy schemes and political developments referenced in the discussion have progressed since the recording, including:   1. The multi-species sward and red-clover schemes  Since this conversation was recorded, both the Multi-Species Sward and Red Clover Silage Measures were reopened for 2025.   2. TAMS solar funding  At the time of recording, the relevant tranche of solar funding had been exhausted. The TAMS solar scheme is currently open for applications.   3. The Agri-Food Regulator  Since recording, additional data-gathering powers have been announced for the Agri-Food Regulator and are scheduled to take effect at the end of 2026.   4. Mercosur  This conversation was recorded before the EU–Mercosur interim trade agreement came into provisional application on 1 May 2026. Larry Murrin remains chair of Bord Bia, following further controversy, protests and an agreed governance review.

What would make a conventional tillage farmer walk away from the type of farming he had always practised and start all over again? For Kevin Scully, founder of The Merry Mill organic farm & mill in County Laois, the turning point came in the cab of a tractor. After becoming unwell while spraying crops, he began questioning not only the chemicals he was using, but the economics of modern farming itself. Nearly 30 years later, Kevin has built Ireland's first organic gluten-free oat mill, producing premium foods that are shipped to customers around the world. In this episode of Food Matters, Kevin joins Mick Kelly of GIY to share the remarkable story of how he changed up the entire business model and work practices of his family farm to build a system that was healthier, more sustainable, and far more economically viable.  They also discuss the hidden costs of our modern food system, the role of glyphosate and chemical inputs, supporting farmers to produce healthier food, and why Ireland has the potential to become a global leader in premium organic food production.

During an extended trip through South America, Damien Regan's eyes were opened to the vulnerabilities of our global food system and the risks they pose to food security. He returned home determined to better understand these challenges and to help build practical solutions. In this episode of Food Matters, Damien talks to Mick Kelly of GIY about food security, global supply chains, and why Ireland's dependence on imported food and resources may leave us more exposed than we realise. Along the way, he reflects on the lessons we can learn from history, and the steps communities can take to create a more secure, healthy and sustainable food future.

Brendan Dunford grew up on a farm in County Waterford, but it was the landscape of the Burren that shaped his life’s work. Over the past two decades, he has worked closely with farmers and local communities to show how farming and biodiversity can work together, not against each other. In this episode of Food Matters, Brendan talks to Mick Kelly of GIY about the pioneering BurrenLIFE project, why listening to farmers matters, and the challenges facing both food production and nature today. Along the way, he reflects on landscape, trust, local knowledge, and why farming can be as much about care and creativity as it is about production.

Jim Power is one of Ireland's best-known economists.  Having grown up on a farm in County Waterford, he has always had a particular passion for the economics of food production and farming. Jim recently crunched 20 years of consumer data that tell an alarming story about the viability of our food production sector, and in this episode, he joins Mick Kelly of GIY to reveal the real-world impact of aggressive retail pricing, rising input costs combined with falling incomes, and policy blind spots. In a rapidly changing and dangerous world where we rely on imports of cheap food, they also discuss how Ireland can become more food-secure and avoid sleepwalking towards a crisis of shortages. Check out Jim’s data HERE

What if the modern food system is one of the biggest drivers of disease in our society? Dr. Rupa Marya is an author and physician and a passionate advocate for deep medicine - a way of understanding health that connects our bodies to the land, our food systems and our communities. In conversation with Mick Kelly of GIY, Rupa talks about the dysfunctional nature of our global food system and the devastating impact that it is having on our bodies and our health. Born in California to Indian immigrant parents, Rupa now lives in Ireland, having moved here to develop a program for Trinity College, Dublin and St. James' Hospital called Farming Is Medicine - a local model of a food system based in the principles and practices of care,   They also discuss the devastating impact of colonialism on our global food system, why the food you eat may be starving your valuable microbiome as well as poisoning the land,  Ireland’s lack of food security, and why, despite all of the challenges,  Rupa has so much hope for the future.

Having spent over 15 years cooking in professional kitchens across Ireland and Canada, Eimear Brazil hung up her chef's apron to dedicate herself to inspiring a generation of home cooks. After training at Waterford IT and working in prestigious restaurants including Waterford Castle, Emer moved to Canada where she rose to become head chef and later food and beverage manager at a private ski club.  But a friend's encouragement to start posting cooking tips online, and a return to her hometown of Waterford, changed everything. In just four months, Eimear’s social media following exploded from 11,000 to nearly 250,000, making The Kitchen Shift one of Ireland's most influential food pages In this episode of Food Matters, Eimear joins Mick Kelly to share her story: from growing up wanting to be a chef since age 11, to the highs and lows of the hospitality industry, managing a team of 33 staff while battling chronic illness, and the surprising discovery that her real calling might be teaching home cooks how to bring professional techniques into their own kitchens.

Sarah Richards always thought she would make her living as an artist. To support her painting, she began baking real sourdough bread, selling loaves from the boot of her car around Tramore, Co. Waterford. What started as a side project quickly took on a life of its own. Today, Seagull Bakery is an established part of Waterford’s food scene, with three bakeries, a growing team, and a strong reputation for proper sourdough made with care, time, and heritage grains.  In this episode of Food Matters, Sarah talks to Mick Kelly of GIY about the accidental journey from art to baking, what truly defines sourdough (and how to spot “sour-faux”), the pressures facing small independent bakeries, and why questioning food traditions  - even Irish soda bread - matters more than ever. At its heart, this is a story about curiosity, good food, and building something real.

David Currid grows almost 50,000 tomato plants every year at Grantstown Nurseries — the family business his parents started after moving from Dundalk to Waterford in the late 1970s. What began as a single glasshouse is now a major supplier to Ireland’s leading retailers.   But it’s a tough time to be a commercial grower. With only a handful of Irish tomato producers left, rising costs, cheap imports and tight margins make every season a battle for survival.   In this episode of Food Matters, David talks to Mick Kelly of GIY about the realities of running a small food business today, why building trust with retailers matters, where Irish food systems are heading, and the simple love of growing that keeps him going. And yes — they tackle the age-old question: fruit or vegetable?

Aoife Nic Giolla Coda’s love of beekeeping was passed down from her father, Micheál, who founded Galtee Honey Farm in 1970. When her father neared retirement, Aoife returned home to take over Galtee Honey Farm, determined to continue her family’s work protecting Ireland’s native black bee.  Today, Aoife carries on that family legacy, managing more than 170 colonies of Native Irish Black Honey Bees spread across the Galtee Vee Valley - where the counties of Tipperary, Limerick, and Cork meet.  In this episode of Food Matters, Aoife joins Mick Kelly of GIY to talk about the bond between bees and the environment, the hidden dangers of imported bees, and how simple choices like buying Irish honey can help sustain biodiversity, pollinators, and rural communities.

Madeline McKeever is on a mission to protect biodiversity and secure our food future—one seed at a time. A former dairy farmer in West Cork, Madeline started Brown Envelope Seeds after realising just how vulnerable Ireland is to global seed supply chains and shocks.    Today, she’s a leading voice for seed saving in Ireland promoting local seeds that grow well in Irish conditions. Her work helps growers of all kinds—from back gardens to small farms—understand how saving seeds is not only possible but also vital.    In this episode of Food Matters, Madeline talks to Mick Kelly of GIY about the beginnings of her seed company, how to start saving your own seeds, and why greater seed diversity could be key to a more secure, flavourful, and sustainable food system.

The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!  -       Mick Kelly If you’ve ever bought a head of broccoli in an Irish supermarket, Paul Brophy probably grew it. Paul Brophy Produce grows almost 11 million broccoli plants annually on 600 acres of land, supplying 75% of all broccoli plants on supermarket shelves. Starting with just 5 acres in 1983, Paul has spent the last three decades building his edible empire, investing heavily in land, innovative technologies, and relationships with every major retailer in the country.     In this episode of Food Matters, Paul joins Mick Kelly of GIY to talk about his 30-year entrepreneurial journey, the highs and lows of building his market-leading company, and what needs to be done to solve the crisis in our food-growing industry.    · Why broccoli is known as the ‘diva’ of the vegetable world   · The unique machinery, technology and systems that Paul uses to grow his plants   · Why climate change, contrary to popular belief, presents an opportunity for Irish food producers   · The damage that below-cost selling is doing to the food industry and food sustainability   · What needs to happen to avoid empty supermarket shelves and even more food producers leaving the industry  -How broccoli is competing with ultra-processed foods   GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030. Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie

The GIY team and I are taking a short summer break from recordings, but in the meantime, we’ll be bringing you a selection of our favourite episodes from the series so far. So whether you’re hearing them for the first time, or coming back for second helpings, I hope you enjoy!  -       Mick Kelly Mark Diacono found his life’s purpose and direction through food and he has dedicated his life to growing, cooking and writing about it. Having been involved in the early days of River Cottage, Mark went on to pursue his dream of creating his own farm, turning two blank fields in southwest England into 17-acres of diverse fruit and veg plots, orchards and forest gardens. In this episode of Food Matters, Mark shares his incredible life story with GIY founder Mick Kelly, along with his thoughts on modern diets, food sustainability, and the transformational power of quality homegrown produce.  They also talk about: Mark's love of writing books and all about his latest one, called ‘Vegetables’. How to get creative with growing and cooking vegetables while also making sure you’re also getting all the nutrition you need. His memories of River Cottage and the valuable lessons he learned during his time there.  Why tasting a mulberry change his life.The biggest mistake most of us make when growing courgettes.  Why he feels people in Ireland and the UK spend so little on quality food, and what needs to happen to change it.

Vincent Cleary is one of Ireland’s original champions of food sustainability. Having taken over the family yoghurt business from his father in the mid 1990s, Vincent knew that organics was the way forward and within a year, Glenisk was a fully organic milk and yoghurt brand that quickly rose to dominate its market in Ireland.  When a fire destroyed Glenisk’s production facility in 2021, Vincent was faced with one of the biggest challenges of his career: rebuilding a family business that he had been growing for almost 30 years. Today, Glenisk is not only thriving but it’s also accelerating it’s sustainability goals, including plastic-free packaging and a target to become carbon neutral by 2026. In this episode of Food Matters Vincent tells Mick Kelly of GIY the story of how he built Glenisk in to one of Ireland’s biggest and most trusted organic food brands, how it felt to watch it all burn down in the space of a few hours, and what he did next to try to save the company and build it back up for the next generation.