|
THE
FOOD SUMMER SCHOOL 2016 OUR FUTURE IS FOOD THE RURAL FOOD COMMUNITY THE TASTE COUNCIL, IN ASSOCIATION WITH BORD BIA, HOSTED THE SIXTH NATIONAL FOOD SYMPOSIUM CONCERNING THE CURRENT AND FUTURE CONTRIBUTION OF THE ARTISAN AND THE SPECIALITY FOOD PRODUCER TO THE IRISH ECONOMY ON AUGUST 22nd 2016 AT THE BROOKLODGE HOTEL, MACREDDIN VILLAGE, CO. WICKLOW The development and protection of small food producers, family farms, small day fishing vessels along with town and village based food retailers all of which are intertwined with the protection and development of Irish rural communities and we would like to explore how to best strengthen this relationship. A summary of the main outcomes
In order to take advantage of this huge potential the key areas to be adressed are Networks Food spaces in towns that might bring together retail and producer resources under the one roof. Increasing the number of local abattoirs. Building a national database of food producers. An administered national and local mentoring database. Stronger online supports . Education The need to integrate food into the primary curriculum. The need for more tailored training for existing and start-up food enterprises. Co-ordination of support bodies The need for a national strategy for small food production including food tourism. Stronger coordination of the services provided by local and national support agencies and bodies. Tax incentives for small rurally based food production including supports for employment. The Day Over 150 people gathered from across the island to take part. 10.00 Welcome and Opening Address Aidan Cotter (CEO Bord Bia) The event kicked off with a presentation from Bord Bia CEO, Aidan Cotter who highlighted the historic and significant link between small food producers and rural communities in Ireland. Kevin Sheridan, Chairman on the TASTE Council, then provided an overview of the impressive work of the Council to date including the on-going development of a small food producer’s database, the successful roll out of The Future is Food, a Transition Year programme, and the recent publication of a marketing terms guide. 10.30 OUR FUTURE IS FOOD/SMALL ISLAND. A micro focus on the positive role of the small food producer for Irish rural communities and how this role can be expanded and developed. Case Study 1: Achill; Rural Population 2,700 Agriculture Size 15,000 Hectares An examination of Achill Island regarding Food, Food Tourism and the contribution of this to sustaining this rural community. With the help of key members of this community, we explored the successes and challenges to creating a sustainable food community. Presentation: Martina Calvey (Achill Mountain Lamb/Farmer) & Sean Molloy (Achill Tourism) The presentations focused on the unique heritage of Achill Island and its wonderful natural recourses. It also looked at the challenges of a devastating decline in population. It pointed to the hope that has been provided by the burgeoning food community and looked at food being the heart of Achill and the means of recovery. Chair: Mairead Lavery (Journalist/Broadcaster) Panel: Grainne Calvey (Abattoir Owner/Butcher) Malcolm Cooney (Craft Brewer) Gerard Hassett (Fisherman/Smokehouse/Restaurant) Sean Molloy (Achill Tourism) Karen O’Neill (Market Stall Holder/Poultry Egg Farmer) Martina Calvey (Achill Mountain Lamb/Farmer) Mairead Lavery led a panel discussion exploring the successes and challenges experienced by the Achill community in creating a sustainable food community. The panel highlighted the natural environment, people power and tourism as having played a vital role in developing the food community on the island. However they also identified some of the key challenges they are facing in trying to sustain this community including broadband issues and a lack of support resources. 12.15 OUR FUTURE IS FOOD/BIG ISLAND A macro focus on the positive role of the small food producer for all small Irish rural communities and how this role can be expanded and developed. Case Study 2: Ireland; Rural Population 1.7Million Agriculture Size 4.6Million Hectares An examination of Ireland regarding Food, Food Tourism and the contribution of this to sustaining all of our rural communities using the CEDRA Report and its statement that “Rural Ireland will become a dynamic, adaptable and outward looking multi-sectoral economy supporting vibrant, resilient and diverse communities experiencing a high quality of life with an energised relationship between rural and urban Ireland which will contribute to its sustainability for the benefit of society as a whole”. The small Farmer, the small Fishing Vessel and the small Food Producer are all central to unlocking the potential of this vision in rural Ireland highlighting the importance of the focus of this session. Presentation: Prof Cathal O’Donoghue (CEO Cedra, Head of Rural Development Teagasc) Professor O’Donoghue provided an overview of the CEDRA report and discussed some interesting statistics showing the vital role food production plays in rural economies. His presentation showed incidents of population loss and lower incomes to be widespread acorss rural ireland. He showed that micro enterprises provided double the employment relative to turnover of businesses with a €10m + turnover and multible levels of employment relative to turnover when compared with large businesses with turnover of €50m plus. The presentation also showed that Food Micro & SME’s have a higher local impact, sourcing more inputs locally. Key recomendations of CEDRA relevant to the sector are
Chair: Aine Lawlor (Journalist/Broadcaster) Panel: James Murphy (IFA. Chairman; South Leinster) Con Traas (Horticulture, Sustainable Agriculture UL) John Mulcahy (Failte Ireland) Dr Colin Sage (Senior Lecturer UCC) Marian Byrne (Dept. of Agriculture, Food and Marine) Prof Cathal O’Donoghue (CEO Cedra) Aine Lawlor then led a panel discussion. Panellists all agreed that food production and tourism play a key role in employment and in sustaining rural communities. It was identified that more resources are required to help grow this sector as well as efforts to educate consumers abut Irish products and their inherent value. Food tourism was also identified as an area with huge potential for development across Ireland. 13.45 Lunch The sun came out and the delegates gathered for lunch in the old Orchard in Macreddin. A pig on a spit along with a selection of local salads and vegetables provided a stunning picnic. The delegates got the opportunity to discuss the morning’s proceedings. 15.00 THE FUTURE IS FOOD/WORLD CAFÉ DEBATE Round Table ‘World Café Style Discussions’ with rotating ‘twenty-minute speed–meetings’ encouraging all participants to engage and debate over identified questions posed from the Panel Presentations. Michael Kelly, founder of GIY, chaired the final session of the day. A World Café Style Discussion made up of two ‘twenty-minute speed–meetings’ encouraging all participants to engage and debate over identified questions posed from the Panel Presentations. Michael gathered the main outcomes from the Chair of each of the 16 tables. There was much agreement on the main outcomes. The following were identified as key next steps in order to develop and support the small food producer and rural development. Networks There was general agreement that networking, formally and informally among all producers both nationally and locally was of key importance. There was a strong view that a covered food space in a town that might bring together retail (market), shared resources (e.g. kitchens) and mentoring under the one roof would be of great benefit. There are many examples of this type of system internationally. Some of the main suggestions in this area were: Local food hubs which could provide the opportunity for retailing of local foods. Also virtual retailing hubs. Start-up facilities for new enterprises and ongoing support for small food producers. Shared recourses for small food producers Increasing the number of local abattoirs Building a national database of food producers which is vital in the development of national strategy but also could provide tourists and local consumers along retailers and foodservice providers with access to locally produced foods An administered national and local mentoring database Stronger online supports and networking with the quick provision of broadband to rural areas. Education The need to integrate food into the primary curriculum The need for more tailored training for existing and start-up food enterprises, particularly in the area of marketing. Co-ordination of support bodies The need for a national strategy for small food production including food tourism Stronger coordination of the services provided by local and national support agencies and bodies Clearer sign posting of which bodies provide which support. Tax incentives for small rurally based food production including supports for employment. 17.30 Closing Address Kevin Sheridan closed the day’s proceedings summarising the main outcomes. 18.30 Reception and Dinner 100 of the delegates sat together to enjoy a wonderful Harvest Dinner celebrating local producers. Over eight courses were served, each creatively demonstrating the wealth and quality of local farm foods. Delegates got the chance to discuss and debate the day’s proceedings with old friends and new contacts alike. |
| ||||||||||
Summer School
2016
Powered by
Create your own unique website with customizable templates.
Create your own unique website with customizable templates.