The food and drink industry is undoubtedly a critical driver of the Irish economy. Following its expansion into several new priority markets, the food export industry reached an estimated value of €13 billion in 2019 (Bord Bia, 2020). However, the power and potential of this exciting industry does not cease at its economic credentials.
One of the most pressing dilemmas of our time is how we will provide sufficient, safe and nutritious food for all people globally, while doing so in an environmentally friendly manner. Like many young people today, I have serious concerns over the constantly increasing global demand for food and the impact that this demand will have on our planet and its people. Exploring this ultimatum is a keen interest of mine and the primary reason I decided to apply for the Bord Bia Smurfit Global Business Practice Masters Programme. I admire the young generation’s passion for sustainability, and being a student of this programme has enabled me to become part of that movement and induce important changes.
The Irish food and drink industry is in a unique position to set the standard for sustainable food production. The relatively small scale and the abundance of food producing expertise within the Irish food and drink industry enables our country to be at the forefront of the change needed to combat the climate crisis.
I am currently placed in the Origin Green department of Bord Bia. Origin Green is Ireland’s national food and drink sustainability programme. Its aim is to bring together the Irish food industry – from farmers to food producers, retailers and foodservice operators – with the common goal of sustainable food production.
Through reflecting back on my learnings from this great placement opportunity thus far, I have created a brief list of 5 ways the Irish food and drink industry can make the world a better place.
Food is a powerful tool that we can use to enhance the environmental sustainability on Earth. However, the current global food system is commonly cited to be overly resource intensive – an issue that will undoubtedly adversely affect the environment and human health worldwide in the short, medium and long term.
Materials are vital to modern society, but their production is an important source of greenhouse gases and often induce other negative environmental impacts. The Irish food industry has been investigating new ways to reduce inputs, minimise food waste and optimise production processes in a bid to relieve these harmful effects. While these actions will improve production yield, they can also free up land for carbon storage (e.g. woodlands and wetlands) where raw materials once were produced. This can prove an effective strategy in mitigating the effects of climate change and enhancing biodiversity.
From a business perspective, progressive overseas markets are now demanding proof that Irish food producers and manufacturers are implementing measures that aim to decrease the input of valuable raw materials. Therefore, improved resource efficiency will not only enhance our local environment and increase food security, it is an approach that can also win the Irish food and drink industry business.
The intensification of our agricultural industry (increased production per unit of land) over the past few decades has induced a significant loss of local biodiversity. The replacement of high nature value grasslands with low nature value mono-cultures has proved detrimental to the ecosystems of rural areas. With almost 75% of Ireland’s land devoted to agriculture and forestry, the sector has an enormous influence on biodiversity and can make a significant contribution to maintaining biological diversity (DAFM, 2020).
Ireland has recently gained an improved understanding of the benefits of pollinators, insects and natural habitats. In response, the Department of Agriculture, Food and Marine (DAFM) and the European Union have made a considerable investment in supporting biodiversity projects, which commonly involve financially compensating Irish farmers for implementing biodiversity measures on their land. These initiatives are intrinsically important to the agricultural industry – unless the footprint of agricultural development is carefully managed, both agricultural systems and remaining natural ecosystems will suffer further degradation.
If the Irish food industry’s efforts to improve the national biodiversity status are successful, we could see the following benefits:
(Image by GregMontani from Pixabay)
For those out of the loop, social sustainability simply encompasses the impact of corporations and industries on people and communities. While the environmental and economic dimensions of sustainability are undoubtedly fundamental to its concept, the social element of sustainability is often somewhat neglected. Many food and drink companies, however, are becoming increasingly aware of the importance of contributing to local and/or vulnerable communities.
The Food and Agriculture Organization (FAO) of the United Nations estimate that over 820 million people worldwide do not have access to sufficient amounts of food to sustain a healthy diet (FAO, 2019). Food and drink companies operating in affluent and developed countries, such as Ireland, have a unique opportunity to help alleviate the effects of food insecurity in poverty stricken areas. Keogh’s Crisps, for example, have established initiatives to drive knowledge transfer in Ethiopia, where approximately 21% of people are undernourished. Keogh’s utilise their extensive knowledge on the production of the potato to increase the yield of crops in Southern Ethiopia. This programme aims to educate local Ethiopian farmers about the intricacies of potato farming – knowledge that can be built on and handed down through the generations.
Progressive social responsibility actions can also have the following benefits for food and drink companies:
According to the Bord Bia’s Consumer Lifestyle Trends, consumers increasingly strive to live responsibly (Bord Bia, 2018). They purchase goods that reflect their values and have come to expect complete transparency from food companies to enable them to make informed decisions. However, consumers find it fatiguing when overwhelmed with choices. Sourcing materials from suppliers with recognised certifications and responsible practices assures consumers of a product’s sustainability credentials, as well as improving companies’ traceability and their impact on the food supply chain.
The relatively recent globalisation of the food system means that Irish food and drink companies are sourcing large volumes of food and ingredients from abroad. However, some food producing regions are challenged with serious social issues (e.g. slave labour) or do not produce food in an environmentally responsible manner. A prime example of this is the palm oil industry in Southeast Asia and Africa.
It is estimated that as much as half of packaged foods contain palm oil – a testament to its sheer versatility, high yield and low production costs (UNEP, 2016). However, its production is leading to large scale deforestation, and hence, endangerment of certain species (e.g. orangutans).
The Roundtable on Sustainable Palm Oil (RSPO) is a certification body that was established in response to the negative impacts the industry was having on wildlife and climate change. Irish food and drink companies have the opportunity to position themselves in favor of the responsible sourcing of palm oil by only sourcing RSPO certified products. A number of Origin Green verified companies have already committed themselves to this initiative. These stances should be taken by Irish companies across the food supply chain where the exploitation of people or natural resources may occur.
(Image from Pikwizard)
While undernutrition is a leading issue in developing countries, overnutrition is becoming increasingly prevalent in Ireland and other developed countries. It is estimated that 60% of the Irish population are overweight (37%) or obese (23%) (Healthy Ireland, 2019). The health risks associated with being overweight are abundant:
Such conditions have an enormous impact on the welfare of the Irish people and negatively impact overall quality of life. Additionally, the annual cost to the state of treating obesity-related diseases is estimated to be approximately €1.13 billion (Irspen, 2017). If Irish food and drink corporations can contribute to the alleviation of these diseases, this much-needed funding can be reinvested into the healthcare system, improving the nation’s standard of living. Reducing the fat, sugar and salt content levels of products is a measure that many food and drink manufacturers are now taking.
The fortification of food commodities is also on the agenda of food and drink manufacturers. Approximately 40% of Irish adults a year-round vitamin D deficiency, rising to 55% in winter months (Cashman et al, 2013). Incorporating this vitamin into common foods such as bread, flour, milk and cereals can help reduce the prevalence of the adverse health effects associated with Vitamin D deficiency. These include depression, fragile bones, diabetes, cardiovascular disease, weakened immune system and weight gain. Other vitamins and nutrients that are slowly being incorporated into food are folic acid (protects against neural tube defects), iron (enables the transport of oxygen in blood), calcium (improves bone and teeth formation) and vitamin B12 (nervous system functions).
While this list is not comprehensive, you can see that the Irish food and drink industry has the potential to considerably influence the impacts of food production on the Earth and its people. As a country, we have the opportunity to set a precedent for years to come.
If you would like to be involved in this change or find out more about the Bord Bia Smurfit Global Business Practice Masters Degree, please click here. There are 30 places available and applications are welcomed from graduates of all disciplines. The interview and application process will take place in late 2020 (dates to be confirmed).