A proposed new ‘latte levy’ on disposable coffee cups is expected to be introduced.
The charge, which could be applied in a similar fashion to the plastic bag levy, is expected to be introduced in the near future. It is reported the initial levy will be set at around 10 to 15 cent per cup.There are a number of other schemes currently under review by the Government such as getting stores to put in place incentives for customers who bring their own cup.
Talks have already taken place with major companies, including Insomnia and Supermac’s, according to the Irish Independent. Roscommon Town has already become part of a ‘pilot scheme’ where customers get discounts for using the “Rossie” reusable cup.
Minister for the Environment Denis Naughten said he wants to try to change consumer behaviour through financial incentives, reusable alternatives and better messaging around the environmental impact of coffee cups.
Mr Naughten said “Some of the areas that we will be looking at involve the potential for local authorities becoming part of a nationwide scheme where customers could sign up, for a small fee, in order to return their used reusable cup to participating cafés and bakeries, and get their next coffee served in another reusable cup,”
There are reportedly in the region of two million disposable coffee cups sent to landfills on a daily basis. The plastic bag levy was introduced nearly 15 years ago, at the price of 15c per bag. The use of plastic bags fell from an estimated 328 bags per inhabitant per year to just 21 bags per capita within a single year. A figure which has continued to fall since.
Three young Irish chefs have qualified for the semi-finals of the San Pellegrino Young Chef of the Year, beating thousands of chefs from over 90 countries.
Killian Crowley from Michelin-starred Aniar, Michael Tweedie from Adare Manor, and Romuald Bukaty from The Clayton, Dublin Airport have all qualified for the semi-finals of the prestigious semi-final of the competition.
Killian Crowley is Chef de Partie at Galway’s Aniar Restaurant will hope with his Turbot, kohlrabi, sea purslane dish will win out at the finals in London this month. Limerick Chef Michael Tweedie, head chef at The Oakroom Restaurant at Adare Manor, will present his Duncannon Lobster- a ravioli of scallop, lobster and basil, lightly spiced lobster bisque while Chef de Partie at The Clayton, Dublin Airport Romuald Bukaty will present his ‘Hey John Dory’ dish for the competition.
The three young chefs have been progressed to the semi-finals out of thousands of applications submitted from over 90 different countries. The semi-final will take place in Aveqia, London on Monday 20th of November, with the finals taking place in June 2018. Michelin-starred chef Mickael Viljanen from The Greenhouse, Dublin, will judge the semi-final along with chefs Angela Hartnett, Alyn Williams and Phil Howard.
Each finalist will be assigned a “Mentor Chef” (a member of their regional jury), who will provide them guidance on how to improve their signature dishes and support them in their preparation for the international finals.
Irish chefs have a successful track record in the competition with Irishman Mark Moriarty the inaugural winner in 2015. Moriarty went on to become an international ambassador for Irish food.