An award winning chef and food writer, Rozanne went from being a long time Co-op visitor to member when she moved to Rialto in 2019.
On Tuesday April 6th Rozanne will be hosting a Zero Waste Cookalong as part of Dublin Food Co-op’s Community Development Programme. Tickets are still available, come and get involved!
Probably best known for her five-year food and nutrition radio slot with Pat Kenny on RTE Radio 1, Rozanne’s distinctive voice has been winging its way across the Irish airwaves since 2005. This has brought many opportunities and the platform to influence the public on important topics.
Rozanne went on to write her first cookbook with Pat Kenny, Delish. The second cookbook, Relish BBQ, won a Best in the World Gourmand Cookbook Award. As a journalist, Rozanne has written over 350 columns for the Irish Independent and is a regular contributor to The Irish Times and other publications.
A seasoned culinary arts teacher, Rozanne has taught over 10 000 students. Since 2020, she has successfully moved these classes online.
Rozanne is fortunate to be in demand as an academic and keynote speaker on sustainability, zerowaste and preventing food waste. Working primarily with Irish tertiary institutions like DCU, Trinity College and UCD. And also companies who are
With a background in law and policy, culinary arts education and nutrition, Rozanne is very much focused on wellbeing, balance and sustainability. Her third cookbook, ‘Eat Well at Work”, is due out in 2021.
Noosphere Institute and Dublin City University Partnership
The Noosphere Institute, founded by Rozanne in partnership with Dublin City University, is a unique research, development and education institute where environmental sustainability intersects with good health and wellbeing. The hub of the institute is a sustainable, zero-waste test kitchen set in the historic All Hallows’ Campus in Glasnevin.
In collaboration across all the university faculties, Noosphere has an illustrious team of experts including a professor in microbiology, a law professor specialising in climate and environmental politics, various professors from DCU Business School and a highly regarded dietician specialising in the microbiome, amongst others. Masters and PHD students are available for research projects.
The core values of Noosphere are firmly rooted in the United Nations Sustainability Goals. The priority SDG’s are:
Goal 3: Good Health and Wellbeing
Goal 4: Quality Education
Goal 12: Responsible Consumption and Production
Goal 13: Climate Action
Noosphere and DCU have been selected to take part in a groundbreakings GCSO (Global Consortium for Sustainable Outcomes) study to create a model zero-waste, sustainable test kitchen utilising the EAT Lancet report, which will be replicated on campuses around the world. This will incorporate food services and contract catering across the industry.
Noosphere has also been tasked to create sustainability course curriculum to be taught in colleges and universities across Ireland. And will be available as CPD courses supported by the for hospitality and food industry workers.
The Susty Kitchen Cookery Classes and Susty Kids Cookalong Club
Having taught over 10 000 aspiring chefs and home cooks in her bricks and mortar cookery school, Rozanne has now turned her attention to online, interactive cookery classes, mostly for kids.
Taught in a fun, upbeat manner on a secure online platform. The Susty Kids Cookalong Club provides a weekly live Cookalong class of a savoury recipe and a sweet treat. Plus a replay that you can watch at your leisure. There are currently Easter classes and Friday afternoon classes.
As a wholefood chef, lots of vegetables are snuck into the recipes, without any complaints from the kids! Recipes also have international influences, which is a fun way to learn about other countries. There is an emphasis on zerowaste, hence the ‘Susty’ which means sustainable.
In April, in conjunction with Earth Day, Rozanne will be launching a zerowaste course called ’31 Days to Zerowaste-ish’. Sign up to the newsletter to keep up to date and for zerowaste recipes. DFC members will receive a special rate on the course.