Sustainable Food
“In
Fionnuala Fahy, International Insights Specialist, Bord Bia
What is ‘sustainable nutrition’ and why does it matter?
Research shows that food waste is top of mind when it comes to food sustainability, but more transparency and clarity are needed.
The concept of adopting sustainable diets has been around for several years in response to the growing climate crisis. According to Bord Bia, sustainable nutrition encompasses resilient, restorative production, such as improving soil health, biodiversity and water practices, as well as supporting healthy diets. This is all underpinned by robust economic models that support farmers and the food industry, ensuring that food is accessible, safe and affordable for all.
Research reveals thoughts on sustainable food
This year, Bord Bia commissioned research to gauge consumers’ understanding and adherence to sustainable and healthy food choices.
The ‘Sustainable Nutrition’ research featured 9,000 consumer interviews across six countries (Ireland, UK, Germany, France, The Netherlands, USA) and was part of a wider project examining policy and industry opinions.
produce, with 43% actively trying to support domestic food producers and farmers.
Understanding food sustainability
Nearly 4 in 10 Irish consumers (39%) claim to be knowledgeable when it comes to making food sustainable choices. Those who claim to have higher knowledge are also more likely to pay attention to their food choices to ensure they are healthy or sustainable. Regarding purchase impact and importance, the top three influences are tangible sustainability actions, such as reducing food waste, protecting nature (eg. regenerative practices) and better nutrition (eg. clear nutritional benefits).
Food and drink companies need to simplify choices for consumers.
Irish consumers are increasingly prioritising health and sustainability in their food choices. According to the research, 36% of Irish respondents actively make food choices with sustainability in mind while 58% do so with health in mind. Protecting the environment (62%) and protecting the planet for future generations (49%) are key motivators in making sustainably focused food choices. Moreover, a significant number of Irish respondents aim to choose Irish
Transparency and clarity needed However, there are challenges to this, as over 70% of Irish consumers would like greater transparency from food companies in relation to both the company’s carbon footprint and the nutrition of their food. Meanwhile, around 6 in 10 Irish consumers believe that they are subjected to too many different messages about food sustainability (61%) and nutrition (66%), reflecting a need for clarity and transparency. Key factors in helping Irish consumers make healthier and more sustainable food choices include increased availability (41%) and clear demonstrations of their superior benefits (43%). Food and drink companies need to simplify choices for consumers and communicate their impact in a straightforward yet comprehensive manner to empower consumers to change for the better.
Utilising data and sustainable food systems for 2030
The Food Vision 2030 Strategy aims to position Ireland as a global leader in sustainable food systems, benefiting the agri-food sector, society and the environment over the next decade.
Akey deliverable of the Food Vision 2030 strategy and its Strategic Environmental Assessment (SEA) is to identify baseline data and develop an analytics and visualisation system to track: (1) progress on climate actions and (2) impacts on environment indicators identified.
Environmental monitoring collaboration
The Department has developed a public-facing dashboard to identify baseline data to assess, monitor and identify any significant environmental effects arising from the implementation of Food Vision 2030. It is working with a cross-industry collaborative forum, bringing together government agencies, departments and commercial lab services, food producers, processors and retailers.
The Department uses farm data to predict environmental measures that can prevent Campylobacter outbreaks. Collaboration between food industry stakeholders and regulators has led to a coordinated effort to reduce Campylobacter levels in Irish food.
Digital disruption
Digital disruption is a breakthrough that influences change in an existing system, the way consumers, industries or markets operate from conventional to more modern or renewable utilising digital technology. The practice of farming and food production is not immune to this disruption. The priority for farmers today is improving productivity, whether through agriculture technologies, such as agriculture technology (agtech) for improving operations, biological products or sustainable practices.
Agriculture technology innovations
Agtech innovations such as robots, sensors, aerial images and GPS technology are improving efficiency and productivity, supporting sustainability and ultimately contributing positively to farming. Artificial intelligence (AI) can help agriculture in many ways. It enables precision farming by analysing data from sensors, satellites and drones, leading to optimised resource usage, increased crop yield and reduced environmental impact.
Precision agriculture, a key application of AI in smart farming, involves the utilisation of sensors, drones and satellite imagery to monitor crop health, soil conditions and weather patterns. Thanks to these new technologies, Ireland is embracing digital changes in farming.
Sustainable IT
The Department has taken steps towards sustainable IT by investing in an Enterprise Kubernetes platform. Kubernetes can scale up or down, as the workload increases or decreases. Furthermore, a ‘Lightswitch Ops’ strategy can completely power down applications during periods of known non-usage, like out-of-business hours. As part of our sustainable IT strategy, we now measure and track the carbon footprint of workloads to identify opportunities for further improvements. These efforts aim to deliver the highest standards of sustainable IT services for Ireland’s citizens.
Louise McKeever CIO, Department of Agriculture, Food and the Marine
How the latest food waste regulations apply to Irish businesses
Last year, the Government introduced Enhanced Commercial Waste Regulations to help businesses better manage and segregate their food waste. Here’s what they need to know.
If Ireland is going to reach its recycling targets and fulfil its obligations under the EU Waste Framework Directive, it’s not just households that need to up their recycling game. Businesses should, too.
Combined efforts in food waste management
In July 2023, the Government introduced Enhanced Commercial Waste Regulations, specifically aiming to help Ireland’s businesses segregate and properly manage their food waste. “Food waste can be converted into green energy through anaerobic digestion or compost for use in horticulture,” says Pauline McDonogh, Resource Efficiency Officer, Southern Region Waste Management Office. “So, we’re encouraging all workforces in all businesses to get behind these regulations and better manage their food waste.
brown bin.”
Waste collection companies must place all business customers on a plan where mixed dry recyclables or bio-waste disposal costs less than municipal waste disposal.
“The introduction of this measure should not result in higher waste collection charges for their business customers,” notes McDonogh.
Making use of trusted information and advice resources
Ireland’s commitment to reducing food waste and driving sector sustainability
Food waste in Ireland spans from farms to homes, affecting the environment, economy and food security, highlighting the need for comprehensive solutions across complex supply chains.
Recognising the urgent need for action, Irish food and drink manufacturers are focused on identifying practical measures to drive more sustainable patterns of production and consumption.
Global food waste impact
Food waste can be converted into green energy through anaerobic digestion or compost for use in horticulture.
Which items should be placed into a brown bio-waste bin
If you’re a food retailer, food producer or food manufacturer, you’ll produce a lot of food waste. Presenting it correctly can make a huge difference by preventing contamination issues from the wrong waste going into the wrong bin. Even companies that produce small amounts of food waste — such as from canteens — can help by separating it properly and ensuring it’s collected separately.
All businesses are now entitled to benefit from a three-bin system. “All waste collection companies are required to provide a general waste bin, mixed dry recyclable bin and brown bio-waste bin to all their commercial customers,” explains McDonogh. “All food (cooked and raw) compostable packaging and light garden waste can be put into the
The regulations also state that waste collected must be weighed, with details on individual bin weights communicated to customers. “What’s more, collection of recyclable waste and bio-waste must occur every fortnight at least,” says McDonogh. “Collection must at least include the list of recyclable waste materials detailed on the MyWaste website, Ireland’s official guide to waste management.”
Businesses seeking recycling advice and information on enhanced regulations should visit the website’s commercial waste section. “They can also talk to staff at their Regional Waste Management Office about how best to manage their waste and carry out a waste audit,” says McDonogh.
“There are resources to help everyone in the commercial sector on their waste prevention and waste segregation journeys.”
Recent UN figures indicate that, globally, almost a third of all food goes to waste. In Ireland, this amounts to around 1.27 million tonnes of food annually, which adds the equivalent of 3.6 million tonnes of CO2 into the atmosphere. It can also contribute to issues with water quality and biodiversity. In addition to the environmental cost, food waste leaves both producers and consumers out of pocket, with vital resources being squandered and hardearned money effectively being thrown away.
Embracing sustainable food practices
As individuals, we all have a part to play. However, our food and drink manufacturers, alongside the retail sector, have a unique role in shaping a more sustainable food ecosystem. Food Drink Ireland (FDI) member companies are embracing this by utilising crop by-products to power farms with clean energy, introducing operational efficiencies in processing plants and investing in new technologies to extend the shelf-life of foods.
Globally, almost a third of all food goes to waste.
Collaborative approach to zero-waste
Management Office
WRITTEN BY Tony Greenway Pauline McDonogh Resource Efficiency Officer, Southern Region
However, many challenges remain for food and drink producers in driving towards Ireland’s vision of a zerowaste, circular economy. As a key step, FDI is committed to supporting the Government’s Food Waste Charter, a cross-industry pledge for companies to reduce their waste. We aim to encourage increasing participation in the scheme among our 150 member companies and facilitate knowledge sharing of best practices within the sector. We also collaborate with social enterprises that offer innovative approaches to tackling food waste. These include services finding alternative customers for food that would otherwise go to waste and labelling schemes that help consumers avoid discarding edible food.
FDI urges companies to explore all available options together with suppliers, customers and third-party support. The food system is complex, but through collaboration, we can protect natural resources and create more value for communities by ensuring nothing goes to waste.
Rian Morris Environmental Sustainability Executive, Food Drink Ireland, Ibec
Sustainable recipe development that combines health, wellness and planetary care
By integrating scientific principles with culinary creativity, a global food services group is redefining how we think about food production and consumption.
Sodexo’s sustainable culinary design extends beyond simply serving food. It intertwines science-based nutrition; flavour and presentation; sustainable procurement; portion size; and cooking techniques.
Recipes intertwining health and sustainability
“As culinary professionals, we’re in a unique position to make healthy and sustainable food delicious, for human health and planet health,” says Niall Hill, Head of Food for Island of Ireland. Chefs work closely with dietitians to create balanced menus that reduce fats, salt and sugar, aligning with the Eat Lancet planetary health diet, which provides sciencebased guidelines for a sustainable, balanced diet.
Culinary nutrition experts play a key role in this process, bridging the gap between flavour and science. They ensure dishes not only taste great but also promote health by incorporating essential nutrients and healthier cooking methods like steaming and poaching.
Reducing waste and prioritising local produce “In Ireland, we have a sustainable procurement policy, focusing on sustainability, seasonality and providence, aligning with the Origin Green programme,” explains Hill. Collaborating with accredited suppliers and sourcing locally and seasonally not only enhances food quality and flavour but also reduces carbon footprint. Moreover, maximising each ingredient helps minimise waste. “With a carrot, for example, we can use the tops, stems and skin. We can use every single part,” he adds.
Hill also cites campaigns like Earth Overshoot Day to raise awareness about resource consumption and food waste, highlighting the staggering fact that a third of all food produced globally is wasted — enough to feed 1.26 billion people.
Future 50 foods and plant-forward innovation
A standout element of Sodexo’s strategy is the incorporation of Future 50 Foods –underutilised plant-based ingredients that benefit human and planetary health. For instance, Hill says: “Pulses (like chickpeas) are really sustainable. They use very little water, and they give back to the soil. It’s important for us to be using ingredients with a low carbon footprint.”
Plant-forward dishes are an emerging priority. “Plant-forward dishes are where vegetables are the star of the show. I think that’s where real innovation comes in,” concludes Hill. “It’s about providing choice and raising awareness about sustainable eating.”
Securing farming’s future by tackling costs, policy challenges and generational renewal
Farmers face rising costs, falling incomes and policy challenges. To secure a sustainable future for farming, Common Agricultural Policy (CAP) must prioritise food production, funding and generational renewal.
Farmers and the food sector have been embedded in rural communities for generations, working with our natural resources to produce some the best food in the world, and handing on one of our most valuable national assets. However, there are many challenges facing us.
Rising costs on farms
The cost of doing business and the level of regulation are frustrating farmers and further adding to our cost base. In the context of the future of the sector, the definition of sustainability has to incorporate economic and social. It cannot be confined to just environmental.
A combination of falling farm incomes and better opportunities in the economy makes it very difficult to convince young people to commit their futures to farming. The next CAP will decide the path of farm policy beyond 2030. We have seen a dangerous shift away from supporting food production. The CAP has to go back to its roots, back farming and food production — and be properly funded to do so.
Supporting farmers alongside climate action
The next CAP will decide the path of farm policy beyond 2030.
Irish Farmers Association (IFA) analysis shows that costs on farms have risen by 73% in the last seven years. At the same time, farm incomes have fallen by 34%. That is a very difficult situation for farm families trying to map out their future.
Farmers need fair support
Whether it’s the work of the new EU Commission or whoever forms the next Government here, we need a new deal for farmers. The deal will have to recognise and reward those who are doing the work. We have a world-class farming and food sector. Farmers are the foundation of it all. We have a huge challenge to attract the next generation into the sector.
At national and EU levels, additional funding has to be found for CAP, and separately, additional funding has to be found for climate action. For the last five years, the thrust of policy has been about a reduction in production to achieve our climate targets.
Asking some of the most sustainable food producers on the planet to reduce production will negatively impact the global ambition of reducing emissions. Farmers will rise to the challenge posed by climate action while continuing to produce world-class food.
Francie Gorman President, Irish Farmers’ Association (IFA)
Sponsored by Sodexo
Niall Hill Head of Food for Island of Ireland, Sodexo
How sustainable nutrition innovations in 2025 will nourish people and the planet
As demand for food rises, so does the urgency to create food systems that are both sustainable and nourishing. Fortunately, sustainable nutrition innovations are paving the way for a brighter future.
Helping to make our food system sustainable remains a key challenge for the food industry.
According to the United Nations, 2.4 billion people worldwide face moderate or severe food insecurity while millions more suffer from diet-related health issues arising from the excess consumption of salt, sugar and fat. At the Kerry Health and Nutrition Institute (KHNI), experts aim to shape the future of food and beverage by identifying trends and breakthroughs that will define sustainable nutrition in 2025 and beyond.
What is sustainable nutrition?
Sustainable nutrition means creating food systems that not only provide the energy and nutrients needed for healthy lives today but also safeguard the planet’s ability to feed future generations. This involves addressing several challenges: improving nutrition, reducing food waste and ensuring resilience in the face of climate change and economic shifts. With these goals in mind, here’s what we need to focus on in 2025 to make sustainable nutrition a reality.
1. Accessible nutrition
Accessible nutrition is about ensuring that everyone — no matter their income, location or background can have a nutritious, affordable and culturally appropriate diet. Today, 75% of our food is generated from only 12 plants and five animal species. Beans and lentils are prime examples of versatile inexpensive food that provides fibre, protein, minerals and calories. Expanding our reliance beyond just a few food sources can make our food supply more resilient and help people lead healthier lives.
2. Food waste prevention
Over a third of all food produced globally is wasted. Every step of the food chain — from farm to fork — has opportunities to cut waste. Innovations like better storage solutions, smarter logistics and upcycling leftover food into new products can make a significant impact. For example, spent coffee grounds or grains can be transformed into nutritious snacks, unlocking nutrients that would have otherwise gone to landfill.
3. Targeted nutrition
Personalised insights and data from wearable health trackers are revolutionising nutrition, moving beyond the one-sizefits-all approach to tailored solutions for consumer’s unique needs and life stages. Gut health is a priority as more people
tailor their diets with probiotics, prebiotics and fibre-rich foods for balanced, bloat-free digestion.
Muscle and joint health are key for sports enthusiasts and healthy agers who turn to high-protein foods, collagen peptides and omega-3 fish oils to boost physical and mental performance. Women are addressing menopausal hormonal changes by choosing foods and supplements, like soy-based phytoestrogens, to alleviate symptoms. This personalised approached is marking a new era in health and wellness.
4. Biotechnology
Advancements in microbiology, bioprocessing and artificial intelligence are making food production smarter, more efficient and more sustainable. Enzymes have been used in food production for centuries, but recent innovations in enzyme engineering are unlocking new possibilities. This technique improves operational efficiency, enhances product quality, extends shelf life, reduces waste and even unlocks nutrients. As technologies such as precision fermentation advance, it will be key in creating sustainable alternatives to proteins, fats, vitamins and even sweeteners.
5. Resilient supply chains
From climate change to geopolitical conflict, food supplies face constant challenges. For instance, cocoa supplies dropped dramatically in 2024 due to crop disease and environmental degradation, causing prices to skyrocket. Innovations like ingredient rebalancing and sustainable sourcing can help ensure affordability and continued availability.
Why sustainable nutrition matters
Achieving sustainable nutrition is complex but essential. It requires collaboration, innovation and commitment across the supply chain. At Kerry, we’re proud to work with partners to create healthier, tastier and more sustainable food. Together, we’re building a future with greater access to nourishing food while preserving the planet for future generations.
By embracing nutrient-dense diets, regenerative production practices, waste reduction and resilient supply chains, we can create a food system that supports both people and the planet. With the right innovations and collective will, the future of food is bright.
Dr Aoife-Marie Murphy
Senior Sustainable Nutrition Manager, Kerry
