Future of Food & Agriculture IE - Q2 2022

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Q2 2022 | A promotional supplement distributed on behalf of Mediaplanet, which takes sole responsibility for its content

Future of Food & Agriculture

“Improving the environmental impact of our food production methods must continue to be evidence-based.”

“Let’s work together for climate action.”

Deirdre Ryan, Director of Sustainability and Quality Assurance, Origin Green at Bord Bia

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Tom O’Dwyer, Head of Signpost Programme, Teagasc

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“Farm families are under enormous pressure as steep cost increases threaten their viability.”

“Delivering a sustainable food system for Ireland.”

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Kevin Maher Environmental Sustainability Executive, Food Drink Ireland, Ibec

Tim Cullinan President, Irish Farmer’s Association

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A sustainable focused future for the Irish agri-food sector The agri-food sector in Ireland has shown significant development in recent years, however, to continue to grow we must adapt and respond to environmental challenges with innovative solutions.

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he land and sea of Ireland make us who we are. Irish farmers, fishers and food companies produce safe, nutritious and tasty food and drinks, keeping our towns, villages and rural areas vibrant, providing employment and continuing our food-producing traditions. During the COVID-19 pandemic, the agrifood sector showed resilience, continuing to supply the domestic and export market, and now, the crisis in Ukraine reminds us again of the importance of our food systems.

Transforming the agri-food sector The agri-food sector is our oldest and largest indigenous exporting sector with €15.4 billion exports of agri-food products in 2021, a 73% increase in value since 2010.

The sector has benefited from an approach to strategic planning through the development of stakeholder-led strategies that ensure the sector has a coherent vision and plan to underpin its continued development.

The latest strategy, Food Vision 2030, is a landmark for the Irish agri-food sector with the potential to transform our agriculture, food, forestry and marine sectors in the period to 2030, with sustainability at its core. Crucially, it proposes solutions and charts a pathway to sustainability in all its dimensions – environmental, economic and social.

Achieving sustainable food systems Food Vision 2030 was developed by the sector, adopting a food systems approach, taking a more holistic view of agri-food by ensuring an interconnectedness between food, health and nutrition and between food and the environment. The

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strategy aims for Ireland to be a world leader in “Sustainable Food Systems” and sets out four highlevel missions for all stakeholders to work towards: 1.

A climate smart, environmentally sustainable agri-food sector 2. Viable and resilient primary producers with enhanced wellbeing 3. Food that is safe, nutritious and appealing, trusted and valued at home and abroad 4. An innovative, competitive and resilient agri-food sector, driven by technology and talent A collaborative approach Food Vision 2030 has put farmers and fishers, as our primary producers, at its core. Maintaining the model of family farming is a stated ambition. The strategy envisages farmers responding to environmental challenges, continuing to produce nutritious high-quality food and being providers of a range of eco-system services.

Crucial to success will be all actors in the sector working together in a constructive fashion to address the challenges and grasp the opportunities in the decade ahead.

For more information and the Strategy itself visit gov.ie - Food Vision 2030 – A World Leader in Sustainable Food Systems.

Charlie McConalogue, TD Minister for Agriculture, Food and the Marine Department of Agriculture

Preparing Ireland’s food and drink sector for sustainability challenges Recent global events such as the COVID-19 pandemic, the ever-growing impact of the climate crisis and the terrible war in Ukraine have highlighted the crucial role of Ireland’s national farm to fork sustainability programme.

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reland’s €13.5 billion food, drink and horticulture export industry has established a hard earned, global reputation as a leading producer of high- quality sustainably produced food and drink. Maintaining Ireland’s international reputation for sustainable production and improving the environmental impact of our food production methods must continue to be evidence-based.

Embedding sustainability within business Since 2012, Bord Bia’s Origin Green programme has demonstrated global leadership in national food sustainability; providing the entire food and drink industry in Ireland with the knowledge and know how to embed sustainability into their businesses and forging a reputation for innovative leadership internationally.

Bord Bia continuously works with Irish food, drink and horticulture businesses and partners across the sector, to provide the most effective and impactful solutions to support companies to drive sustainability progress in all areas of their operations.

Since February this year, Bord Bia has hosted a series of five webinars designed to enable large scale member companies to accelerate the development and implementation of ambitious and data-driven science based targets (SBT). The bespoke SBTs webinar series supported companies to adopt higher levels of ambition and more impactful methods in relation to their emissions targets, which are needed to meet the growing environmental challenges and evolving market needs that Ireland faces.

Positive change and sustainable food production The Origin Green programme remains the world’s only national food and drink sustainability programme.

Since its inception, it has established an infrastructure for farmers and producers committed to positive change and sustainable food production across Ireland. Currently the programme collaborates with approximately 55,000 farms and over 300 leading Irish food and drink companies to prove and improve the sustainability credentials of Ireland’s food, drink and horticulture sectors to meet the evolving demands of customers and consumers globally.

Over the last 10 years, the programme has demonstrated leadership in food sustainability, providing the food, drink and horticulture sector in Ireland with the knowledge and guidance to embed sustainability into their businesses. It helps to bring a competitive advantage to the Irish food drink and horticulture industry while forging a reputation for innovative leadership internationally.

We will maximise the power of this network to maintain Ireland’s global leadership position in sustainable food production into the future.

Deirdre Ryan Director of Sustainability and Quality Assurance, Origin Green at Bord Bia

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A strategy designed to solve the challenges of today and tomorrow In the long-term, unless we take decisive action on the challenges to the world’s agrifood systems, our ability to produce food is in jeopardy.

Ismahane Elouafi Chief Scientist, FAO

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he world’s agrifood systems are facing mammoth challenges that are intertwined.

These include conflict, weather extremes, economic shocks and the lingering impacts of COVID-19. Their ripple effects have pushed millions of people across the world into poverty and hunger – as food and fuel price spikes drive nations closer to instability.

These challenges largely stem from economic systems that have prized growth and the bottom line over everything else, with disregard for the environment and the welfare of rural people. This neglect has been detrimental to the planet’s ecosystem and to the quality of our food.

Using our tools in an enabling environment For countries to meet these challenges head on, they must seize the many opportunities in the ever-evolving landscape of science, technology and innovation, while managing trade-offs between the multiple desired outcomes of agrifood systems. These outcomes include providing nutritious diets for all and adapting to the climate crisis.

The good news is we already have a wide range of scientific approaches, technologies and practices at our disposal. However, on their own, these approaches are not enough. Technologies are embedded in social and economic systems. For them to contribute to ending hunger and malnutrition, they must be accompanied by regulatory frameworks that are people-centred and promote equity and sustainability, delivered by strong institutions and good governance, and backed up by political will. Countries must rethink their assumptions, their policies, their legislation and their delivery in order to achieve the Sustainable Development Goals by 2030.

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Why science and technology matter in food systems The truth is we are running out of time to achieve sustainability.

The only way to ensure it is by putting producers, including small-scale producers, front and centre of the agrifood system. We do this by helping them make informed choices about the most appropriate innovations that would fit their needs, ranging from digital technologies to agroecology. We can also help them access and adapt these innovations so that they can reach their full potential in their specific contexts.

This is the vision encapsulated in the FAO Strategic Framework 202231, which identifies technology and innovation as two of four accelerators needed to speed up progress and maximise efforts in reaching our mandate of ending hunger, poverty and malnutrition by 2030.

FAO has developed its first-ever Science and Innovation Strategy to respond to the need for coherence and strategic vision in its own work related to science and innovation.

The Strategy recognises that science and innovation can be a powerful catalyst for change but only when it is accompanied by appropriate regulatory frameworks, institutions and governance.

Both scientific and technological fields have made great strides, from biotechnologies, nuclear techniques in food and agriculture, digital tools, and nanotechnology – to advancements in the fields of ecology, agronomy, sociology of rural development as well as innovations related to agroecology and agroforestry.

With science, technology and innovation, we can transform the agrifood systems through better production, better nutrition, a better environment and a better life, leaving no one behind.

Case study sustainability in practice A leading food manufacturer is showing the impact industry can have on food security and water stewardship.

Preserving our water systems Nestle’s Wyeth Nutrition facility, based in Askeaton Limerick, recently became the first manufacturing site in Ireland to receive the highest-possible certification under the rigorous Global Alliance for Water Stewardship Standard.

The facility reduced its water usage by more than 30% and undertook an extensive water information programme for all employees on reducing water usage, both at home and in the factory.

As a Bord Bia Origin Green Gold member, it has made significant progress in resource efficiency and reducing its energy usage and carbon footprint.

Sustainability is embedded across every point of its operations, which has seen significant highlights including zero waste to landfill since 2015, through to creating new connections with its local community through biodiversity initiatives such as its butterfly meadow and indigenous tree planning programme where almost 2,000 trees have been planted adjacent to the site.

In Ireland, it is estimated more than 1 million tonnes of food is wasted annually.

Saving good food from waste In Ireland, it is estimated more than 1 million tonnes of food is wasted annually.

Since 2017, Nestlé has partnered with FoodCloud to ensure that surplus food has been successfully redistributed to those in need. It is the only food supplier to provide all its surplus food to FoodCloud while also making a perpallet financial contribution to assist the enterprise organisation be selfsustaining.

To date, Nestlé has supported the redistribution of 74.5 tonnes of food, donated more than 179,000 meals with savings of more than €250,000.

Kieran Conroy, Country Manager, Nestlé Ireland

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What can businesses do to achieve sustainable supply chains?

Irish businesses are increasingly aware of the importance of preparing for and ultimately transitioning towards sustainable supply chains.

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he first half of 2022 has brought forth a new interest in sustainable business practices among our members. Food and agri businesses have been leading the way for many years across manufacturing, operational processes, sustainable packaging and the circular economy.

Simon McKeever Chief Executive, Irish Exporters Association

Taking individual responsibility As consumers we all have a role to play to combat the climate crisis. What we do, how we do it, where we do it all have implications. The onus is not just on companies to act responsibly; it is on all of us. We have seen a greater need for businesses and their employees across all sectors looking to upskill and educate themselves around customs and international trading challenges, sustainable procurement, carbon reduction, carbon calculation and reporting.

Making changes now There is not one right way to get started or to continue making progress on your path towards sustainability.

A good starting point is to familiarise yourself with the United Nations Sustainable Development Goals (UN SDGs). This should lead you to consider which areas of sustainability to prioritise within your business.

Understanding each pertinent goal and its targets will help you identify areas where your business may need to make improvements and what they might look like, and what changes you may need to seek and perhaps drive in both inbound and outbound supply chains.

Finding advice and support The Institute of Sustainable Trade (IST) is a division of the Irish Exporters Association. It aims to professionalise the international trade and supply chain industry on how to understand and tackle the challenges of sustainability in line with global, European and national climate change commitments. It also supports the urgent need for industry to move to a more sustainable footing.

The onus is not just on companies to act responsibly; it is on all of us.

Companies should look to those food businesses who have been working tirelessly in this space for years. These companies set targets such as reducing their carbon footprint, electricity and water consumption and are well on their way (if not already) to achieving these targets.

These companies are champions in sustainability in their sector and driving Irelands competitiveness on the international stage.

Addressing the challenges and opportunities for Irish farming

loss. Change will be required, new skills are needed and support will be required from Government and the private sector. Change is not always easy, but it is possible. We can change the way we farm. We have changed how we farm before, with farmers showing their willingness to embrace new ways.

Globally customers want to buy food with a low environmental footprint, and as an exporting country, we need to meet their requirements.

Tom O’Dwyer Head of Signpost Programme, Teagasc

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They also manage our landscapes, while protecting carbon stored in our soils, hedgerows and trees. For generations, farmers have balanced both requirements.

Feeding a growing population Irish farmers produce high quality, nutritious and healthy food to feed a growing global population.

Balancing environmental considerations Now is the time to show we produce quality food while also caring for the environment. We can continue to play our part in feeding the world without costing the earth. We can do this by managing soil fertility, more carefully using fertiliser nitrogen, improving the recycling of nutrients, increasing the proportion of clover in our grasslands, planting more trees, appropriately managing hedgerows and optimising the capacity of soils to store carbon.

Farmers are part of the solution to the climate crisis and biodiversity

griculture in Ireland is dominated by grassbased ruminant livestock production. Dairy, beef and sheep farms make up the bulk of the family farms in Ireland.

There are also important pig and poultry industries, concentrated in a relatively small number of units of considerable scale. Crop production is a less significant land use than in much of the European Union (EU) because of climate, farm structures and land suitability. The number of farms with tillage crops, horticulture and forestry are modest.

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Supporting Irish farmers in climate action Farmers need help and direction if they are to shoulder this essential task. The Signpost Programme is a new, Teagasc-led, collaborative initiative to lead Irish farmers in climate action. While its primary objective is to support Irish farmers in climate action, the programme takes a holistic approach to sustainability and aims to support farmers in improving their environmental, social and economic sustainability.

All three pillars of sustainability are important.

While Irish livestock production systems have many positive fundamental attributes, continued improvements are necessary in future to decrease environmental impact. Research has identified some solutions to reduce our agricultural greenhouse gas (GHG) emissions; the Signpost Programme is ready to support farmers to adopt these solutions. Let’s work together for climate action.

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How regenerative agriculture is essential to a more sustainable food system

Regenerative agriculture is fundamental if we are to achieve a more sustainable food system that protects and restores the environment.

Regenerative agriculture is an approach to farming that encourages greater care of the soil, protects natural resources and enhances biodiversity.

Kieran Conroy Country Manager, Nestlé Ireland WRITTEN BY Mark Nicholls

Paid for by Nestlé

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ith practices including crop rotation, reduced use of fertiliser and pesticides and restoration of woodland and hedgerows, farmers and communities are finding social and environmental benefits of regenerative agriculture, such as increased productivity and reduced flood risk. Nestlé is working closely with farmers across the world to support them to adopt regenerative agriculture practices that can create a more resilient and sustainable food system.

With more than 70% of the company’s greenhouse gas emissions coming from the production of ingredients, working with farmers is an essential step in reducing its environmental impact.

Country Manager at Nestlé Ireland, Kieran Conroy, says: “Regenerative agriculture is fundamental if we are to achieve a more sustainable food system that protects and restores the environment whilst also helping to improve farmer and community livelihoods.”

The food system today vs the food system of tomorrow The food system we have today is a significant contributor to the climate crisis and is often at the centre of a number of environmental

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and societal challenges, but it also has a unique opportunity to be a significant part of the solution.

This is where action by companies like Nestlé are important. Conroy explains that “We take action at all stages across the value chain, right from the sourcing of the raw ingredients that make up our products, through manufacturing and distribution, to the way we package products and how consumers use and dispose of them.”

He adds “It’s only by taking this endto-end view that we can ensure our actions are making a difference.”

Regenerative agriculture in practice As Conroy explains that regenerative agriculture is important to tackle both the climate and nature crises and that it can play a critical role in ensuring food security, but it can only be achieved by working in collaboration with farmers. “It’s only by engaging and building trust with farmers that we are able to work together to implement a range of practices that work in harmony with nature. We won’t be able to meet our goals to source regeneratively produced ingredients and halve emissions by 2030 to reach net zero by 2050, without them.”

“At our Wyeth Nutrition facility in Limerick, 70% of conventional milk powder is sourced from locally approved suppliers, all of whom

also have their own sustainability certification. For our internationally sourced ingredients such as cocoa and coffee we have robust sustainability plans, such as our Nestlé Cocoa Plan where we are the first confectionery company in Ireland to use 100% certified sustainable cocoa for all our confectionery brands,” adds Conroy.

But the company’s ambitions go beyond just its own supply chain and it is keen to work in partnership with other organisations operating in the same landscape to scale up these opportunities. One approach that supports this is Landscape Enterprise Networks (LENs), which connects different stakeholders who rely on and benefit from nature in the landscape, with land managers to create regional, self-governing, trading networks. LENs programmes aim to deliver a wide range of outcomes from improved water quality, flood defence, securing carbon and improving air quality, and have collaboration at their core.

“We are committed to being a part of the solution to achieve a more sustainable food system that is good for both people and planet. We have more work to do and we don’t have all the answers today but we know if we take action now and come together, we can get there faster,” concludes Conroy.

Find out more at nestle.ie

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Delivering a sustainable food system for Ireland The Irish food and drink industry seeks to be sustainable at every stage of the food system, from farm to fork.

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he manufacture of food and drink products is Ireland’s most important indigenous industry with a turnover of €27.5 billion and exports of €13 billion. The industry recognises that there is a long and challenging road ahead on its sustainability journey.

There are many regulatory and nonregulatory barriers to overcome that will set Ireland on the path to become a world leader in sustainable food systems and achieve a carbon-neutral food system by 2050.

Irish food and drinks companies are committed to meeting the objectives of Food Vision 2030 and the Climate Action Plan.

The initial focus is on carbon reduction and investing in changes within the factory gates.

In addition, there is a growing emphasis on reducing emissions by all actors within the food supply chain.

Meeting the challenges Between 2008-2018 the food and drink industry across the EU achieved a 21% reduction in carbon emissions per unit of value-added (Eurostat, 2021). This means we are getting more and more efficient at producing food and drink products thanks to increasing resource efficiency.

Ireland uses the extended producer responsibility model to deal with a number of waste streams including packaging, based on the ‘producer pays’ principle. This is where producers have an obligation to finance the collection and responsible disposal of their products at end of life. To date, these schemes have enabled Ireland to reach both domestic and EU recycling targets.

More support needed Clearer guidance is needed from government on the sector’s pathway to achieve emission reductions, access to affordable financing, R&D and education to enable the adoption of new technology and sustainable practices and ongoing engagement with policymakers to understand and address challenges.

Achieving a carbon-neutral food system by 2050 is going to be challenging, but the food and drinks industry is a resilient sector and will continue to play its part.

By collaborating with all stakeholders across the supply chain, the industry will continue to transition towards a more sustainable future.

Kevin Maher Environmental Sustainability Executive, Food Drink Ireland, Ibec

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The Government needs to take action and help farmers tackle food insecurity Global events in recent months raise significant questions about food security and future policy around food production.

2022 is shaping up to be a very challenging year for farmers.

Tim Cullinan President, Irish Farmers’ Association

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t our annual general meeting in January, we warned about the pressures on farmers because of rising input costs.

However, the entire inputs landscape was altered dramatically following the Russian invasion of Ukraine.

urgency of retail regulation. Legislation has to bring about a fundamental overhaul of relationships within the food chain. Without this, farm businesses will continue to find it very difficult to survive. The Government has promised this for long enough. It’s time to see some action.

Climate policy will continue to be a central part Protecting the future of farming of all discussions around food production. Our Farm families are under enormous pressure as global population is due to increase from 7.5 billion steep cost increases threaten their viability. today to 10 billion by 2030. Everybody accepts If we are to fireproof the sector at there is a climate emergency, but farm level, IFA is suggesting the we have to recognise how fragile following measures: food security is. Too many policy decisions in Europe are happening • A nationally co-ordinated the absence of a proper analysis Global climate policy in strategic plan for the coming of the consequences, the EU Farm treats every country to Fork is a classic example of this. years, with a range of innovative financial supports. climate policy treats every as a silo, but there is Global • Greater transparency on fertiliser/ country as a silo, but there is a lack a lack of joined-up fuel/feed stocks to support of joined-up thinking on food. informed on-farm action/ Some regions are at a geographical thinking on food. corrective strategies in the advantage with the resources they coming months, and a national can access. We are fortunate that procurement strategy if required. our island is an ideal location to produce food.

• Others in the value chain to share the burden of We should celebrate this, nurture it and continue the increased cost of production and risk. to develop our sector.

Global demand for our main commodities is The food chain has been slow to respond, growing and more people will need more food. retailers have to step up and return more price However, the thrust of EU and Government policy increases to farmers. is about producing less - this is short-sighted.

Food will have to a bigger priority and Irish Government action is needed farmers will be needed more than ever.

The upheaval in recent months underlines the

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Irish food and drinks companies are committed to meeting the objectives of Food Vision 2030 and the Climate Action Plan. ~Kevin Maher, Environmental Sustainability Executive, Food Drink Ireland, Ibec

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The sustainability journey – acting responsibly, thinking sustainably the mushroom bed by following a water use blueprint. We’re proud to be part of this exciting smart farming revolution and we continuously adapt our processes to be the most efficient means of production.

Image provided by Monaghan Mushrooms

A powerful source of health and nutrition Mushrooms are one of the very few non-animal sources of Vitamin D, and the company has been dedicated to the improvement and identification of such exciting new processes, services, concepts and products. From farm to fork, their research covers every aspect of the food supply chain and beyond.

Wilson continues: “We are a forward-thinking company, committed to discovering new and better ways to do what we do.

Our research and development department, MBio, is working to meet the challenges of global food security by creating new foods and ingredients from the whole mushroom. These ingredients are packed full of health benefits to nourish consumers in markets around the world.”

As the world’s population continues to grow, food producers are under pressure to develop more sustainable methods of producing food.

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Paul Wilson Chief Executive, Monaghan Mushrooms

ith the world becoming more globalised, it is important to be mindful as consumers want to know where our food is coming from and how it is produced.

All of these factors contribute to our food’s footprint. Paul Wilson, CEO at Monaghan explains how sustainability is at the very heart of their business, which focuses on growing mushrooms for a natural future.

“Mushrooms are an inherently low carbon, zero waste food but our commitment to sustainability stretches far beyond our products.

Although emissions from mushrooms are low compared to other foods, we have put an ambitious plan in place to take this further and reduce our emissions by over 50% over the next 10 years.

We are committed to lowering their impact across every facet of our operations.”

Circular bioeconomy Mushroom producers have been vertically farming for decades.

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Mushrooms are perfectly suited to vertical farming because they don’t need lots of land, water or light to grow, which not only saves farming space but also reduces CO2 emissions and the need for pesticides.

Wilson explains their unique agri circular economy: “The raw materials used to manufacture mushrooms are recycled naturally from the outset. We believe that goodness in, equals goodness out—that the mushrooms we grow are only as good as the substrate they’re grown from.

Mushrooms are grown on sustainably produced substrate, which uses straw leftover from grain production. Once mushrooms have been harvested for example, the spent substrate is used as soil conditioner, contributing to improved soil health and reducing the need to use artificial fertilisers.

For example, spent mushroom substrate can be used as nitrogen fertiliser on cereal fields.”

He continues on how water is controlled at every stage of production, “Crop irrigation is carried out with precision by the use of a specialised computer system ensuring only the volume of water required by the crop is applied to

From farm to fork, their research covers every aspect of the food supply chain and beyond.

Reducing carbon footprint Farming heavily contributes to our carbon footprint. Increasingly people are looking to cut down their meat consumption and turn to vegetarian or vegan options. Many of the meat free products on the market today are highly processed.

Monaghan are responding to this demand by launching a new mushroom-based meat free brand in the UK and Irish market.

The range is designed to cater to flexitarians, vegans and meateaters alike, providing a solution to shoppers in search for sustainable alternatives.

The products are made with mushrooms, which are full of good for you vitamins, minerals and antioxidants. The range is super healthy; a source of fibre and protein, low in salt and sugar, as well as gluten free. This sustainable food range is also good for the planet in that it is completely soy and pea protein free.

All stats and research discussed in the article are from Monaghan. For more information about Meat Alternatives - Monaghan, contact Kate Scott by emailing kate.scott@monaghan.eu

Find out more at monaghan.eu/ products/meatalternative/

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