The SDG2 Advocacy Hub has announced that Grow HQ is to be the Irish action hub for the Chef’s Manifesto, a global network of Chefs working to implement the UN Sustainable Development Goals, using a practical action plan for their kitchens.

To celebrate, a Wasted Supper Club, using waste food from customers and local restaurants, will take place at Grow HQ during the Harvest festival in Waterford on Friday September 6th. Tickets are €45 per person and include a four course meal plus a welcome HQ garden cocktail, and can be purchased from

50 diners will join the GIY team at Grow HQ for the meal entirely created from food waste. This zero waste dinner will be created by HQ Head Chef JB Dubois and visiting chef and Chef’s Manifesto Ambassador Conor Spacey of Food Space.

Guest speakers from the international movement will attend alongside Mark Diacono (Otter Farm & River Cottage) and Lia Leendertz (The Guardian, The Telegraph).

Grow HQ, the headquarters of the not-for-profit GIY movement, is an award winning sustainable food business. It offers a year-round food education programme and a restaurant menu that changes daily according to the produce available in the veg garden, which is just 140 paces from the kitchen. The ethos is simple – food can make us healthier and more sustainable, and there should be no barriers between where it is grown, cooked and eaten. The centre operates a closed-loop nutrient cycle whereby all food waste from the café is composted to return nutrients to the soil.

The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2: to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030. The SDG2 Advocacy Hub sees chefs at the centre of tackling food system challenges such as undernutrition, food waste and soil degradation. It envisages a future where ingredients are grown with respect for the environment, where no good food goes to waste and where everyone, everywhere enjoys the nutritious meals they need to grow and thrive.

The Chef’s Manifesto is an action plan for chefs established on the idea that chefs can be powerful advocates for a better food future – inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.  The SDG2 Advocacy Hub worked with 100+ chefs from 36 countries all over the world to create The Chefs’ Manifesto – an action plan based on 8 thematic areas aligned with the SDGs.

In the coming year GIY will be supporting the development of the Chef’s Manifesto in Ireland, with events at Grow HQ aimed at encouraging chefs in Ireland to get involved in implementing the action plan in their own kitchens.

Conor Spacey, Chef’s Manifesto Ambassador, said: “We are delighted to have Grow HQ on board as the action hub for Ireland of the Chef’s Manifesto and we look forward to working with the team at GIY in encouraging chefs to take part. Grow HQ is an exemplar of how a sustainable food business can operate, and it’s an obvious location for encouraging action on the Chef’s Manifesto.”

Michael Kelly, GIY founder and CEO, said: “Chefs have an outsized influence that they can use to put sustainability at the core of societies. We need to mobilise them urgently and the Chef’s Manifesto is an ideal conduit for that – it’s ambitious and infinitely scaleable, but also practical and achievable.”

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