A new UCC pilot course invites chefs and foodies to explore ancestral food traditions
We’re all aware of the scourge of UPFs these days.
But the answer to eradicating dangerous ultra processed foods from our diets in the future may come from the past.
Internationally renowned chef, author, and experimental archaeologist Dr Bill Schindler will partner with University College Cork (UCC) to lead an innovative new online pilot course, Food Heritage in Action: Turning Tradition into Sustainable Enterprise, looking into this very topic in April.
Known for his TV appearance co-starring on National Geographic’s The Great Human Race where he put early human survival skills to the test, Dr Schindler is a leading voice in reconnecting modern eaters with ancient food traditions. He combines rigorous academic research with hands-on culinary practice at his Modern Stone Age Kitchen and Food Lab.
The 10-week, €600 online course invites adult learners to explore how traditional and indigenous foodways can be revitalised and reimagined as drivers of sustainable, ethical, and economically viable food enterprises.
It will provide them with practical tools to develop food projects that are ethical, economically viable, and environmentally responsible in a contemporary setting.
“In a world dominated by ultra-processed convenience, the most innovative food solutions might come from the oldest diets.” said Dr Schindler.
“This course is about bringing those ancient lessons into modern kitchens, farms, and markets in ways that respect culture, support sustainability, and create real economic opportunities.”
Food Heritage in Action: Turning Tradition into Sustainable Enterprise runs for 10 weeks, commencing April 1st, 2026. Full details are available here.
