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In my belief the future of Irish food is exceedinglysustainable and there are many factors and studies to support this opinion.Dr. Noel Murray, Head of Department of Tourism &Hospitality at CIT said:”Market Lane are marking their 10th yearanniversary with this initiative by recognising the value of formal educationfor the hospitality industry. I have no doubt that their business success willgo from strength to strength in the future.

“I strongly agree with his statement and personallyfeel that the Market Lane Restaurant is at the front of the Irish food andhospitality industries with this initiative. A key factor which supports mybelief in the future of Irish food are such things such as this scholarshipwhich encourages chefs to improve their culinary skills and work towards higherqualifications. In my opinion it provides an achievable target for young chefsto become a part of a more sustainable Irish industry.From my research there are currently over 270companies that have been independently verified that annually monitor sustainabilityas part of the Origin Green programme. Bord Bia created this programme to helpwork towards sustaining the future of Irish food and agricultural society.

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Origin Green is a:”voluntary programme, led by Bord Bia, thatbrings together our food industry – from farmers to food producers, retailersto foodservice operators – with the common goal of sustainable food production.This programme enables Ireland’s food industry to set and achieve measurablesustainability targets that respect the environment and serve local communitiesmore effectively.”They are an organisation committed to working throughcollaboration with both domestic and international partners in-order to improveperformance. From what I have found they are an extremely environmentallyfriendly organisation which make a point of controlling their energyefficiency, greenhouse gas emissions, biodiversity, water conservation and soilmanagement in order to help the environment and further secure thesustainability of not only Irish farms but also improve their food productswithin the Irish food industry. They control these factors by caring outassessments that focus on traceability, animal health & welfare, generalenvironmental issues, and food safety. From my research the existing members ofthe Origin Green programme currently represent 90% of Irish food and drinkexports and have set a goal to reach 95% by 2020.

This gives Ireland a uniquedevelopmental programme that is committed to operating sustainable Irish foodand drink produce.                   Anotherorganisation that strengthens my belief in the sustainability of Irish food is theSFSI (Sustainable Food System Ireland). “Themission of Sustainable Food System Ireland is to share Irelands Core agri-foodexpertise with partner countries overseas, in order to help them buildsustainable, safe and efficient value chains in agriculture and food.”In my opinion Ireland has developed a strong andintegrated system for its agriculture and food as we produce and export thehighest quality products all over the world. The SFSI uses their experience,expertise and practices of Ireland in areas such as food safety, traceability,animal health and welfare, research and innovation, and traceability which furthersupports my view that the future of Irish food is sustainable as all thesefactors contribute to it. I do believe that the future of Irish food issustainable because as a country Ireland has a strong collaboration betweenindustry and education which is funded by the government. To support this pointfurther Failte Ireland pays for the students in the culinary studies course inCIT.

Much like Market Lane by even offering the scholarship are helping towardsthe sustainability of Irish food by furthering the education of trainee chefswith certified qualifications. I do believe that the future of Irish food issustainable because of organisations like SFSI which offers technicalassistance in all aspects of agricultural food as it is an international consultancygroup directed by the Ministry of Agriculture to improve and develop the Irishfood sector.          Anotherfactor that further proves the sustainability of Irish food is that it is amajor contributor to Ireland economic growth as we export the majority of ourproduce to over 175 countries world wide.

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