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Eoin O'Mahony, heading off his bike from O'Mahony butchers in the English Market. Picture: Eddie O'Hare
Eoin O'Mahony, heading off his bike from O'Mahony butchers in the English Market. Picture: Eddie O'Hare
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The English Market trader encouraging the public to eat less meat

An English Market trader is introducing new environmentally-friendly methods to deliver their products and is even encouraging customers to reduce the amount of meat in their diets to help the planet.

Meat suppliers, O’Mahony’s in the English Market, are delivering their produce by bicycle and asking people to bring reusable containers for their purchases.

The environmentally-friendly butchers, which have been in operation for the past 45 years, work by the mantra of “eat less meat, but buy higher quality.” 

Eoin O‘Mahony, the son of Kathleen O’Mahony, who opened up in the English Market in 1974, said he feels very strongly about the environment and tries to purchase local meat that has been cared for and reared well.

“We should not be eating meat every day,” Eoin said, “But the meat that we do eat should be nutritious and sustainably produced.” 

Mr O’Mahony, who has been working in the butchers for the past 24 years, since he was 16, said that he comes from a very environmentally conscious family that used to recycle and compost waste from a young age.

“I looked into sourcing compostable or paper wrapping for handing out the meat, but it didn’t make sense, any trace of meat on the compostable wrapping and you shouldn’t can’t put it in the compost bin as it will attract vermin.” 

Eoin, who runs the butchers with his sister Eimear, realised the easiest and most effective method of reducing waste was encouraging his customers to bring in reusable containers when they were collecting their meat.

“I put out a tweet most Fridays for the busy Saturday trade, reminding people to bring a container for their meat and many people have started doing it.” 

The son of a butcher, Eoin did not always see himself as taking over the family business along with his sister.

He initially went to UCC and completed a degree in Economics and Geography, but when his mother broke her leg and he was hauled in to help out and he hasn’t looked back since.

“I love learning new cuts and ideas from my customers and seeing what meals they make from the produce that I sell them,” Eoin said.