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KSAI receives funding for business support

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By Michelle Crean

Going Green, KASI Cafe and Refill Store has been awarded €10,000 funding for business supports.

The local non-governmental organisation (NGO) based on Beech Road, which opened its doors in October last year is one of 34 social enterprises around Ireland to receive funding and support from Rethink Ireland under their Social Enterprise Development Fund.

KASI has been providing practical, moral and social support to Asylum Seekers, Refugees and other Migrants since 2000.

Their work evolved from providing the necessary services and support to the new communities like providing information, practical help - filling in forms, advocacy work, referrals, outreach work; to organising various social and integration activities; to in recent years setting up social enterprises to create employment through training, placements and employment in the project itself. Their latest social enterprise, Going Green KASI Café and Zero Waste Refill Store, addresses social, economic and environmental issues.

Rethink Ireland’s Social Enterprise Development Fund has awarded €400,000 to 16 projects around Ireland, while a further 18 projects have been awarded a place on the organisation’s Genesis Programme which provides strategic business support to organisations. The Genesis Programme is an intensive two-day workshop that will focus on building the skills and knowledge needed to develop a sustainable social enterprise and to be successful in future funding opportunities.

“We would like to congratulate Going Green, KASI Cafe and Refill Store on their success in receiving a Social Enterprise Development Fund Award from Rethink Ireland,” Chief Executive of Kerry County Council, Moira Murrell, said.

"Coming out of an extremely challenging period for Irish society – and Irish businesses – we’re delighted with this good news story for Kerry. Social enterprises have an important role to play in guiding Ireland to be come a more inclusive and equal society. Organisations like Going Green, KASI Cafe and Refill Store are leading the charge by not only creating jobs but working towards bringing about positive social change.”

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37th annual Autumn Talk Series to return in October

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The annual Killarney National Park Autumn Talk Series will return in October for six weeks.

The series is free, seating is limited, it will also be live streamed via the Killarney National Park Facebook page @killarneynationalpark.

Long time organiser of the Talks Series NPWS Conservation Ranger, Padruig O’Sullivan said: “The speakers and subjects chosen are always engaging. The live streaming has enhanced the experience with audiences joining from all parts of the globe, which is so encouraging. The speakers stem from every walk of life this year and I’ve no doubt will prove very popular”.

For the latest updates keep in touch with the @killarneynationalpark Facebook page or instagram page.
List and dates of Autumn Talks Series 2025
9th October: Julian Friers Artist ‘Wild Ireland’ Past•Present•Future
16th October: Alan McCarthy ‘The Secret Lives of Owls in Ireland
23rd October: James Flynn ‘Killarney Arbutus Furniture History 1825-1953’
30th October: Chris Barron ‘Killarney National Park Education Centre: 40 Years of Conservation’
6th November: John Casey ‘The History of Irish Forests from Tudor to the early 20th Century’
13th November: Éamonn Meskell ‘Killarney National Park Projects and Operational Works update 2025’

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Dunloe Hotel bids fond farewell to retiring Head Chef

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It marks the end of an era for The Dunloe Hotel & Gardens as the team bid a fond farewell to their Executive Head Chef Jupp Osterloh who has recently retired.

Mr Osterloh worked in his role for nearly 31 years.

Colleagues gathered at the Grill Restaurant to celebrate his remarkable career and his culinary legacy.

The hotel thanked him for his “unwavering passion, leadership, and for making The Dunloe Hotel a place of culinary magic.”

The five-star-hotel paid tribute to his legacy which they said “will live on in every corner of the hotel’s kitchens and in the memories of all who had the privilege to work with him.”

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