17 December 2020
Type Event Proceeding
Rachel Taylor, Teagasc Kildare was joined by Stephen Morrison, So earth projects; James Fennell, Green Barn at Burtown House in Athy and Helen Mulhall, LEADER on a recent Farm Business Options webinar which took place on Tuesday, 15 December to discuss the farm: feeding the mind and body.
Rachel Taylor, Teagasc Kildare was joined by Stephen Morrison, So earth projects and James Fennell, Green Barn at Burtown House in Athy who outlined how they have diversified their enterprises with one focusing on providing high quality, healthy organic dishes from the lands that surround the diners, while the other hopes to use nature, the environment and art therapy to provide mindfulness and wellbeing to its customers. Helen Mulhall, LEADER also joined the webinar to discuss what LEADER has to offer and how to apply.
Event Time 11am
Venue Online A weekly webinar, ‘Farm Business Options’, will feature news, views and interviews on current topics relevant to farm business diversification in Irish Agriculture.
This webinar on Tuesday, 22
nd December at 11am will focus on:
Farm Diversification in Cork West
Have you considered what alternative enterprises you could run on your farm to improve your family farm income? Hear from three local farmers who have diversified their family farms to generate additional income. Ranging from food business to hospitality and tourism, this webinar has a lot to offer.
Webinar hosts, Áine O Riordan & Seamus Lordan, Teagasc Cork West will facilitate this webinar with a panel discussion with:
Event Time 11am
Venue Online A weekly webinar, ‘Farm Business Options’, will feature news, views and interviews on current topics relevant to farm business diversification in Irish Agriculture.
This webinar on Tuesday, 15
th December at 11am will focus on:
The Farm: feeding the mind and body
Health and mental wellbeing have never been as much of a priority as they are currently among the public. This webinar aims to demonstrate how two farms have diversified their enterprises with one focusing on providing high quality, healthy organic dishes from the lands that surround the diners, while the other hopes to use nature, the environment and art therapy to provide mindfulness and wellbeing to its customers.