Alan Farrell
Question:698. Deputy Alan Farrell asked the Minister for Agriculture, Food and the Marine the efforts being made by his Department to reduce food waste in Ireland; and if he will make a statement on the matter. [23295/21]
View answerWednesday, 5 May 2021
Questions (698)
Written answers
The critical importance of addressing food waste is highlighted in the draft Agri-Food Strategy to 2030, which has recently been published for public consultation.
The Department of Environment, Climate and Communications (DECC) is the lead Department with regard to the Sustainable Development Goal on food waste, and launched the Waste Action Plan for A Circular Economy – Ireland’s National Waste Policy 2020 – 2025 last year. The Environmental Protection Agency (EPA) implements the National Waste Prevention Programme, which includes food waste. My Department is involved in particular in relation to food waste and loss inside the farm gate, and works closely with both the DECC and the EPA in this regard.
The existing workstreams in the Department and its agencies with regard to reducing food waste, include the following:
Funding supports for initiatives to promote the reduction of food waste generated by food businesses, retailer/wholesalers or suppliers in rural areas is provided under the Department’s Rural Innovation and Development Fund. The closing date for applications this year was 10th April, and it is anticipated that contracts will be awarded in the coming weeks.
In relation to fisheries, the discards ban or Landing Obligation is a key element of the Common Fisheries Policy, which was phased in over a number of years and has been fully implemented since 2019. This policy requires that catches of fish must be landed and may not be discarded at sea. This former practice of discarding at sea was regarded as wasteful as the fish discarded were already dead.
In relation to the Bioeconomy, my Department co-chairs the high-level Bioeconomy Implementation Group, along with DECC. One of its key actions is to examine ways of turning biowaste, nutrients, food processing residues and discards into valuable resources, by establishing the conditions required for their commercial development and viability. Using the bio-economy approach, unavoidable waste can be recycled and valorised. Bioeconomy funding opportunities are provided through the relevant national research funders including my Department.
Support for research into food shelf life and related issues is provided to food businesses through the Prepared Consumer Food Centre at Teagasc, Ashtown, which is funded by my Department.
There are also initiatives by Bord Bia under the Origin Green programme, which encourage food businesses to set targets to reduce food waste.