Discover how old techniques can power businesses
University College Cork have joined forces with an internationally renowned chef, author, and experimental archaeologist to lead an innovative new online pilot course focused on food heritage and sustainable enterprise.
Dr Bill Schindler is creating Food Heritage in Action: Turning Tradition into Sustainable Enterprise, with UCC. The 10 week 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.
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.
Speaking about the course, Dr Schindler said: “In a world dominated by ultra-processed convenience, the most innovative food solutions might come from the oldest diets. 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 1 April and costs €600 per participant. The fully online course is open to domestic and international participants with full details available at ucc.ie/en/ace/food-heritage/.
Dr Schindler’s extensive research spans continents and cultures, from living with Tanzania’s Hadza hunter-gatherers to studying traditional foodways in Ireland. His book, ‘Eat Like a Human’, distills this knowledge into accessible, hands-on advice for today’s food systems and consumers.
As part of his engagement with UCC, Dr Schindler will also deliver the 2026 Myrtle Allen Memorial Lecture at University Cork on 25 March in person.
The lecture title will be announced in the coming weeks, and is sponsored by Odaios Foods whose purpose is to raise the standards of food in Ireland through education, inspiration and empowerment.
The course is a pilot programme by UCC which will connect academic research with real-world applications in food heritage, sustainability, and enterprise, responding to increasing interest in ethical and environmentally conscious food systems.
Through immersive case studies, field-based storytelling, and guest lectures from international and Irish food experts, participants will learn how to develop food projects that honour heritage while promoting environmental responsibility and community wellbeing.