Origin Green, Ireland’s food and drink sustainability programme, is focused on making a measurable difference to drive sustainability across the entire food supply chain and on a national scale.
The Director-General of the United Nations Food and Agriculture Organisation (FAO), Qu Dongyu, accompanied by his senior officials and representatives from the Department of Agriculture, Food and Marine, recently visited the new Bord Bia Global Hub in Ballsbridge to learn more about how the Irish food, drink, and horticulture sector is driving the sustainability agenda enabled by the Origin Green programme.
During a breakfast meeting, the Director-General met Bord Bia’s outgoing CEO Tara McCarthy, Interim CEO Michael Murphy, Director of Origin Green and Quality Assurance, Deirdre Ryan, and some representatives from Origin Green member companies.
The Director-General received an overview of the Origin Green programme from Deirdre Ryan, where she highlighted how, “Origin Green measures the footprint of our farming and food production, and feeds back practical advice and knowledge to farmers and producers to improve sustainability”.
In his discussions with the group, the Director-General praised the partnership approach of the Origin Green programme that has been key to driving the ambition of Origin Green to prove and improve the sustainability of the Irish food, drink, and horticulture sectors.
The discussion between the Irish industry group and the Director-General and his delegation had a strong focus on Ireland’s Food Vision 2030, a landmark strategy for the Irish agri-food sector that aims to transform Ireland’s agriculture, food, forestry, and marine sectors in the period to 2030.
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The strategy will expand the ambition of Origin Green and accelerate Bord Bia’s progress in fostering a thriving agri-food sector that is responsive to the future needs of people and our planet.
“Ireland's Food Vision 2030 and the FAO Strategic Framework 2022-2031 have much in common. I look forward to continuing our close collaboration and knowledge sharing, as we work towards the transformation to more efficient, inclusive, resilient and sustainable agri-food systems,” stated the Director-General.
SUSTAINABLE FOOD PRODUCTION
The FAO delegation also travelled to the Orchard Centre in Wicklow, an Origin Green dairy farm, where farmer Joe Hayden described his family’s farming legacy and its commitment to continuous sustainable food production, while explaining Ireland’s unique grass-based dairy production system.
The Director-General was impressed to find out about sustainability practices at farm level and how Irish farmers are taking action to generate sustainability for generations to come.
The Director-General said that he was looking forward to sharing the insights received during his visit with over 140 FAO members globally as best practice within the industry. “We can produce food in an environmentally friendly way without harming local communities.
To make agri-food systems more sustainable, we must ensure that all actors along the value chain have access to research, training, and agricultural innovation. Ireland has a wealth of knowledge to offer,” he stated.
Like the FAO, Origin Green is in a unique position to contribute directly to the achievement of several United Nations Sustainable Development Goals. Currently, the Origin Green programme aligns with 15 of the 17 goals.
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Photo: FAO Director General Qu Dongyu (left) with Wicklow dairy farmer Joe Hayden
