A recent webinar (02.09.2021) on ‘Exploring the Potential for Enabling Sustainable Practices by Food Consumers’, hosted by Cork University Business School and the Environmental Research Institute (ERI), UCC, discussed sustainable food practices both within the supply chain and within private households. Researchers at Cork University Business School, funded by the Department of Agriculture, Food and the Marine, explored how food supply and food consumption are contributing to sustainability, as part of a €1m EU project, PLATEFORMS, in collaboration with research partners in four other European countries. Professor Mary McCarthy, Dr Claire O Neill and a research team at Cork University Business School explored how various food supply channels affect our food choices and whether they are helping us to become more sustainable at home. The webinar focused on the Plateforms EU research project and featured this research and invited presentations from guest speakers from Lidl Ireland, Glenisk and Cloughjordan Farm. The key discussion points that emerged from the webinar were the role of policy when it comes to sustainable food practice, the risk of losing market share in efforts to be more sustainable and the shift in mindset needed to live more sustainably.
Read the whole summary here.