The food demonstrations offered an opportunity for students and staff to gain insights on how to navigate the cost of living with practical demos by renowned Executive Chef Gareth Carberry from Inchydoney Island Lodge and Spa. Gareth presented several menu items that are more sustainable, and cost-effective and he give examples of living practices to help manage the everyday costs of living.

Nora O’Sullivan from the ‘Fifty Shades Green’ organisation hosted an interactive session investigating sustainable living, specifically focusing on hospitality and the service industry. Fifty Shades Greener which is the world's leading sustainability company provides education, certification and consultancy to businesses, governments and educational providers. This organisation was born out of a place of eco anxiety by its founder Raquel Noboa who started her sustainability journey in Doolin, Co Clare. The vision of this company is to increase awareness for organisations around energy, waste and water and their modus operandi is ‘what gets measured gets managed’.

Both events presented great insights into how students and staff can live a more sustainable and cost-effective life.