Teaching chefs to serve up a healthier food future

Food professionals studying applied culinary nutrition at Technological University Dublin are learning how nutrition and sustainability can make for healthy and delicious food

Annette Sweeney, culinary lecturer at TUD, Tallaght. Photograph Moya Nolan

We have control over what we eat at home. We shop, choose the options we want and prepare them ourselves. We can choose healthy food — or not —- for every mealtime.

But what happens elsewhere? Do we have healthy options available in the canteen at work? What about if we or a loved one end up in hospital? Or when we go out for dinner — who’s looking after our health then?