In October 2019 as part of the EAT:ITH food series The Fumbally commissioned an independent research report entitled Environmental and Ethical Decision Making in Irish Food Business.
28 other food businesses* from around the country supported this research and came together to attend a workshop around the findings of the report.
The desire to commission the report stemmed from a place of confusion around what the ‘right’ thing to do is in the face of climate change as a food business owner. We know that our daily decisions have a huge impact, but how do you sift through the raft of complex and often contradictory information that is out there and determine what is right for both the planet and for your business.
The report does not offer definitive answers for any given business owner to adhere to. Instead it brings us closer to clarity on some of the big issues such as meat consumption, food miles and packaging and offers guidance on making those decisions for yourself.
The report was compiled by Tom O’Dea (Research Fellow at CONNECT TCD)
*3FE / Airfield House / Ard Bia / Bujo / Bunsen / Camerino / Camille Thai Take Away / Cully & Sully / Donworth Capital / Dublin Food Co-op / Gaillot & Grey / Hotel Doolin / ITSA Group / Little Bird / Loam / Meet Me In The Morning / Network Café / Nobo / Organico / Proper Order / Scéal Bakery / Tang / The Cheese Press / The Farmhouse Café / The Happy Pear / The Hopsack / White Mausu