FOOD IS IN THE HEART OF THE PEOPLE in Ireland, which has long been known as one of the most highly populated countries in the world.
Its population grew by over 20 per cent between 2001 and 2015, and the number of people on the streets doubled from 1.7 million to 2.5 million, making it the world’s fastest growing nation.
Its rapid expansion has been fuelled by a shift in attitudes towards eating, with the country increasingly adopting a “food sovereignty” attitude.
Its residents have increasingly grown accustomed to eating at home and eating out, and there are now more restaurants in the country than ever before.
But in recent years, Irish restaurants have also been targeted by a number of health concerns.
Food-safety experts have called for strict standards on what can be served and how much of it is contaminated with foodborne pathogens.
Some of Ireland’s largest restaurants have been found to be over-reporting their sales figures, and even more recent ones have come under fire from the health authorities for putting the health of their staff and customers in jeopardy.
But there is also growing support for the country’s food culture.
People say it’s a matter of taste, of how you feel about food, and not necessarily what it’s served.
Food is a part of us, but there is a lot of debate about it in the media, said Michael Doyle, a health researcher at the University of Limerick.
Dr Doyle, who has studied food-safety in Ireland for decades, said the government’s position has not changed much.
The main thing is to look at what the public thinks of, rather than what they do, he said.
There’s a lot going on in Irish society that is not very much public, and that has created a perception that we are an unsafe place, he added.
But the debate is not really about safety.
There are a lot more people who are in this food business than there are people who want to make money, he explained.
There is also a lot that is in the public domain that has been taken from the public, that’s not being put to the test, he concluded.
This article was originally published on The Irish News.