Crisps with a Conscience – A Dublin Based Organic Initiative
By Elva Carri
Kaethe Burt O’Dea, a healthcare design researcher living in Dublin, began the community garden on Sitric Road in Stoneybatter some years ago as a way to help bring the residents together and develop more sustainable practices for food production at a local level.
Many Dubliners will already have heard of ‘Sitric Picnic’, a small festival that grew out of this little plot and brings together local music, art, composting, seeds, board games, face painting, food and people. And it’s got a ‘Zero Waste’ policy – BYO cup, plate and cutlery and take them home after!
But one of the most recent projects evolving there is ‘Crisps with a Conscience.’ This tasty idea formed organically from their SPUDS project. SPUDS was a way to encourage people to question the idea of genetically modifying potato crops to make them blight resistant and to look for alternative solutions. SPUDS had growers all over the country trying out a naturally blight resistant crop. Not only did the crops avoid blight in one of the country’s worst years for the disease, but the taste tests were hugely positive.
Crisps with a Conscience took things a step further and began to look at how crisps are made and how many potatoes are thrown aside for being “the wrong size or shape”. Their first trial took place last summer. Not only was the packaging environmentally friendly and biodegradable, but happy customers delighted in the fact that they “Tasted like potatoes!”
Crisps with a Conscience is due to launch around the country later this year, with packs including educational infographics and blight resistant seeds to encourage kids to learn about what really makes a great potato and a great crisp.
If that’s whet your appetite for more information check desireland.ie.
