The Food Resource Efficiency Decision (FRED) support project is launching a series of workshops that will aim to bring stakeholders together to discuss the priorities for a sustainable food supply, and to develop solutions with the research team.
The workshops will focus on routes-to-market, business sustainability, increasing profit and most importantly, decreasing waste.
The first workshop will take place on Monday, March 4 at 2:00p.m at Munster Technological University (MTU) Kerry campus for fruit and vegetable, fishing and food service businesses.
The workshop will be held in rooms T105 and T107 and will finish at 4:00p.m. Refreshments will be supplied after the workshop.
If you work in fruit and vegetable production, fishing or food service – MTU, UCD and FRED welcome you to join them, along with other producers and food businesses to share your challenges and ideas with peers.
Another workshop later in the year will focus on livestock producers. This workshop will take place on Tuesday, May 7 at 2:00p.m at MTU Kerry, north campus.
The workshop will be held in HCT building room J206, and will finish at 4:00p.m. For both workshops, transport costs may be covered.
FRED
Researchers from Munster Technological University (MTU) Kerry and University College Dublin (UCD) joined with Foodcloud, an Irish food redistribution organisation to support efficiency and prevent food loss.
The initial phase of the FRED project involved interviews with food producers, processors, retailers, hospitality and food service businesses, as well as public bodies and non-governmental organisations with a consumer focus.
They also interviewed policy-makers, and food systems researchers, to better understand the challenges and opportunities for food loss and waste prevention in different sectors of the Irish food system.
For more information about the workshops or the project, contact Principal Investigator Dr. Jennifer Attard or sign up to the mailing list on their FRED website