Great quality shellfish, themed festivals and sustainable farming in Ireland
A food (believed to be) aphrodisiac, associated with voluptuousness and pleasure, also for its ability to create pearls, oysters are also allies of the environment and among the reasons for the decision to dedicate an international day to them on 5 May is precisely this characteristic: they are precious for biodiversity and with their shells they 'capture' carbon dioxide.
Taste treasures allied to the environment
Studies speak of over two million tonnes of carbon dioxide removed from the environment annually by oyster farming in some 40 countries. And as recent research by Trinity College points out: 'The farming of oysters and other shellfish is as sustainable as you can imagine and in many places is actually environmentally regenerative. It also looks like a valuable potential resource for relieving pressure on land-based protein sources and is an excellent example of how to get more food from the ocean'.
Among the world's producers, Ireland stands out for its tradition (there are documents dating back to 1461 that speak of their economic importance), the quality and health of the waters in which they are farmed predominantly along the Wild Atlantic Way, the area of the coastal strip to the west of the country, washed by a particularly pristine Atlantic also due to Ireland's focus on preserving its precious marine habitat.
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