Skip to main content

Trinity College Dublin, The University of Dublin

Trinity Menu Trinity Search

You are here Projects > Food Smart Dublin > Output


We hope to enhance the value of tangible and intangible coastal cultural heritage for future sustainability by brining back the historical knowledge and taste of local sustainable seafood to the Dublin people. We aim to raise awareness amongst Irish people of being an Island nation with a wealth of food and other resources from the ocean around us.

During the course of the Food Smart Dublin project we give seminars and hold workshops, take part in conferences and discussion rounds to present our project. Here you can find key presentations that we have given.

You can also find our peer-reviewed publications, key deliverables and milestones of the project and additional funding we received.

Event Recording

Reports and Publications

Agnese Cretella and Cordula Scherer 2021. Food Smart Dublin report on sustainable Irish seafood Workshop series Workshop report, Trinity Centre for Environmental Humanities, Trinity College Dublin.

Cordula Scherer 2020. “The Remarkable Ray of Dublin’s Ringsend.” Environment & Society Portal, Arcadia (Autumn 2020) no. 41. Rachel Carson Center for Environment and Society.

Cordula Scherer & Poul Holm 2020. FoodSmart City Dublin: A framework for sustainable seafood Food Ethics 5(7), p1-13


June 2021 - End of Project Event and Book Introduction

Sept 2020 - Presenting Food Smart Dublin at BioCon

Oct 2019 - Official launch of Food Smart Dublin

Sept 2019 - Introducing Food Smart Dublin at CIIMAR

Additional Funding

We successfully applied for additional funding from the Marine Institute under their recurring Networking & Travel Award scheme. This funding (NT/20/35) will contribute to our interactive, blend - in approach workshop series on sustainable seafood in close collaboratio with Eco-Unesco. Specifically, our cooking workshop (workshop 5) with Niall Sabongi will benefit from this additional grant. In this workshop, the recruited Eco-Unesco students will learn how to cook a three course meal from sustainable, locally sourced seafood.

Follow us on social media:

Follow us on social media