Teagasc brought together key stakeholders from policy, regulation, business and civil society to refine recommendations aimed at tackling the growing global and national challenge of food waste. The roundtable took place at the Teagasc Food Research Centre Ashtown, Dublin 15, on Monday 13 April.

According to the United Nations Environmental Programme (2024), 1.05 billion tonnes of food were wated at the retail, food service and household level in 2022 - equivalent to one fifth of food available to consumers. Households account for 60% of this waste, followed by food service (28%) and retail (12%). If current trends continue, global food waste could rise to 2.1 billion tons by 2030, with further increases expected by 2050.

It is also a significant problem in Ireland, costing Irish businesses an estimated €2 billion annually, according to the Environmental Protection Agency. Impacts are also felt at household level where between 26 and 31% of the more than 1 million tonnes of food wasted each year.

“Food loss and waste not only represent a missed opportunity to feed the growing global population, but they also have significant environmental, social and ethical impacts”, according to Professor Maeve Henchion, Teagasc. Professor Henchion continued; “It wastes finite and precious resources, including water and energy, can adversely affect farmers’ livelihoods, and increases food prices for consumers. Environmental impacts also relate to climate change and biodiversity”.

ROSETTA project highlights hidden drivers of food waste

Teagasc is a partner in ROSETTA, an EU funded research project that examines one of the less visible drivers of food waste: marketing standards. These rules govern quality, appearance, and uniformity but can result in perfectly edible and nutritious food being discarded simply because it does not meet visual or size criteria. Examples include carrots rejected for minor cosmetic blemishes, or products removed from sale because they are too close to their use-by-date.

“The National Prepared Consumer Food Centre (NPCFC) and ROSETTA share a common goal of advancing practical solutions for food waste reduction. We are committed to supporting initiatives that deliver measurable impact for the Irish food sector. This event is an important milestone, bringing industry partners together to carry this momentum forward”, says Shay Hannon, the National Prepared Food Consumer Centre manager based in Teagasc Ashtown.

Innovative solutions: upcycling and consumer engagement

Teagasc researchers are developing practical solutions, including new upcycled food products and consumer‑focused communication strategies. “Upcycling is about seeing value where others see waste”, says Angelo Galalato, Food Technologist at Teagasc. He said, “Insights from the ROSETTA roundtables emphasise the importance of businesses liaising with stakeholders across the supply chain to unlock the full potential of food upcycling. Transforming surplus produce, such as wonky carrots, into innovative ingredients like carrot juice ganache illustrates how sustainability can drive both environmental and economic value.”

The ROSETTA project brings together 17 partner organisations from eight European countries, aiming to reduce and prevent food waste by improving market access for such non-conforming foods. Pilot initiatives in five countries, including Ireland, have tested practical solutions to inform future strategies for food businesses, policymakers, and regulators. These findings, combined with desk-based research, have informed draft policy and business recommendations which were discussed today.

Stakeholders refine policy and business recommendations

At the workshop, Irish stakeholders examined five policy recommendations covering 11 key topics, including:

• Improving and strengthening food supply chains

• Aligning the goals of public and private standards

• Expanding pathways for suboptimal products

• Supporting technological innovation and improving monitoring and accountability systems

• Strengthening education and collaboration

Participants also discussed 11 business recommendations across four clusters, focusing on:

• Understanding where and why food waste from marketing standards occurs and quantifying its economic impact.

• Concrete actions to prevent waste and recover products across the supply chain.

• Creating market access for suboptimal and upcycled products through product development, communication, and consumer engagement

• Strategic positioning, regulatory preparedness, and systemic coordination for sustained impact.

While many solutions already exist, participants highlighted that implementation and behaviour change remain significant challenges. Collaboration, data, measurement, and evidence were identified as essential enablers, with systemic approaches that integrate diverse solutions required to address the multiple drivers of food waste.

“Teagasc’s Food Industry Development Department is committed to driving measurable reductions in food waste through innovation, industry collaboration, and evidence-based best practice. By supporting sustainable production and resource efficiency, the Department aims to help build a more resilient and circular food system,” Ciara McDonagh, head of Teagasc’s Food Industry Development Department.

Ends.