Launch of the BA in Sustainable Butchery & Gastronomy
- Lean Gentini Meat Sommelier
- May 28
- 4 min read
Updated: May 30
On May 23, I had the incredible honor of being a keynote speaker at the official launch of the Bachelor of Arts in Sustainable Butchery and Gastronomy at Munster Technological University (MTU) — the first degree of its kind in Ireland, and a pioneering step for the global meat industry.
This world-class, forward-thinking programme aims to develop the next generation of leaders in butchery and gastronomy, with a strong emphasis on sustainability, ethics, and a deep connection to agriculture and nature.
An exciting day at MTU, where we celebrated the launch of this this visionary programme co-produced with Pat Whelan of James Whelan Butchers alongside Noel Murray, PhD, and the outstanding team at the Department of Tourism & Hospitality (https://www.instagram.com/mtucork_tourismhospdept/) , supported by numerous industry partners, and shaped around a shared commitment to sustainability, quality, and integrity in the food world.
Programme Highlights
Year 1 Modules:
Meat Production Systems
Culinary Applications of Meat
Sustainable & Butchery Management
Leadership & Team Development
Research Methods
Year 2 Modules:
Sustainable Animal Husbandry
Financial Management
Understanding the Customer
People & Culture
Industry Sustainability Project
This groundbreaking programme is the result of over two years of close collaboration between industry and academia, united by a common goal: to shape the next generation of leaders in butchery and gastronomy. With a strong focus on sustainability, ethics, and a deep connection to agriculture and nature, the curriculum combines leadership training, culinary arts, animal science, and responsible business practices.
Pat Whelan is a respected and influential figure in the Irish meat industry — a multi-generational butcher and meat producer who has been shaping the future of Irish butchery for decades. Known for his vision, generosity, and deep commitment to his craft, Pat has consistently brought together meat industry leaders from around the world, fostering collaboration and elevating standards through shared expertise.
Now, in collaboration with Munster Technological University (MTU), Pat is embarking on a bold new chapter: educating the next generation of butchers and food professionals. This initiative places a strong emphasis on sustainability, ethics, and tradition — values that are more critical than ever in today’s food landscape. With his trademark humility and passion, he opened the programme launch with heartfelt and motivating words that captured his lifelong commitment to excellence, responsibility, and innovation.
We also heard powerful speaches from Maggie Cusack, President of MTU, highlighting the university's drive for excellence in sustainability and Minister Jerry Buttimer, Minister of State at the Department of Rural and Community Development and at the Department of Transport, who spoke passionately about the food knowledge economy and the importance of forward-thinking leadership in the meat industry and Noel Murray, head of Department of Turism & Hospitality at MTU with inspiring worlds about this new program that will shape meeat industry.
During my talk, I had the privilege of sharing My journey as a Meat Sommelier, my time living in Japan and some learning about Wagyu.
A key part of my presentation focused on a powerful concept of sustainability, inspired by a quote from Pat Whelan in The Irish Beef Book: "We pay respect to the animals by using every bit of its carcass. I think of this as a way of honoring the sacrifice the animal has made" That quote deeply resonated with me when I first read his remarkable book, and it tried to capture the essence of the event’s central theme: sustainable sourcing.
Finally, I had the opportunity to share a dream that deeply resonates with Pat Whelan’s and this new program inspiring vision:
"Unite meat experts to raise awareness and honor the craft behind every piece of meat, and drive sustainable sourcing practices"
That dream felt closer than ever surrounded by global leaders — including colleagues from the University of Buenos Aires, where we signed a Letter of Intent between our two universities, building bridges for future collaboration
The audience was filled with key industry leaders, producers, educators, and innovators — all energized by the announcement of this groundbreaking programme. Their enthusiasm was a clear sign that this initiative fills a long-standing gap in food education and signals a new era of responsible, forward-thinking training in the meat industry.
In summary, Pat Whelan continues to lead by example — shaping not just the future of butchery, but the future of food itself. This programme is a landmark moment for Ireland, and a signal to the world that sustainability, tradition, and education can go hand in hand. I'm truly honored to have contributed in my own small way to this inspiring journey.
If you are interested to be part of a new era of professionals that will shape the Ireleand and world meat industry with a sustaiable lens, this is a program for you! you can find more information it the official website of MTU at:
Some of the social media coverage:
