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It seems like everyone has gone on a diet these last few weeks, and why not? These days healthy eating is all the rage, so this week I have included some of my favourite low fat healthy recipes for you to try and enjoy.

This is a delicious dessert that will keep in the freezer for up to six weeks.

Galway restaurants Loam and Kai have been named on the shortlist for the most sustainable food service business, the only Irish restaurants alongside 18 other businesses, as part of the Food Made Good Business 2017 awards.

Kai Restaurant has been named on the shortlist for the most sustainable food service business. Restaurants from Denmark, Ireland, France and the United States are vying with 14 of the UK’s finest for the Food Made Good Business 2017 award which will be presented to the restaurant or food service business that has received the highest Food Made Good rating from the Sustainable Restaurant Association (SRA) in the last year, at the Food Made Good Awards, on 5th October.

An online survey by Safefood has found that 51 per cent of Irish adults have reported eating undercooked burgers in restaurants.

An online survey by Safefood has found that 51 per cent of Irish adults have reported eating undercooked burgers in restaurants.

More than 2,000 years ago Hippocrates the Greek physician stated that “all disease begins in the gut”. This statement holds some truth even to this day.

Food Works, Ireland’s leading accelerator programme for food and drink start-ups, is seeking to identify a number of high potential start-up food teams from County Westmeath with a strong business idea to take part in Food Works 2017.

A host of food producers from across the west will showcase everything from honey to cheese and sea cucumber to craft beer – all aimed at increasing the range on offer in local shops, cafes and restaurants. They are all part of Galway’s Food & Drink Showcase, organised by the Local Enterprise Office Galway and Bord Iascaigh Mhara and taking place at the Galway Hooker Brewery in Oranmore on Monday March 6.

The programme for this year’s Food on the Edge, taking place in Galway next month, features more than 50 luminaries from around the world who will discuss the future of food over the two-day symposium. The programme was launched on Friday in the Veranda Lounge of the Radisson Blu Hotel in Galway.