Professor Dolores O'Riordan:

Like Professor Hennessy, I speak from a Food Vision 2030 perspective. Horticulture is the fourth largest sector in Ireland in terms of gross agricultural commodity output value, with the fruit and vegetable sector valued at in excess of €500 million. It makes an important contribution to our economy. Irish growers face many challenges, however, a number of which I will highlight.

First is input price inflation. The cost of all inputs has increased, including labour, land rent, crop production and especially fuel. The second big challenge for growers is the power dominance of buyers, particularly the supermarkets, which has led to a downward pressure on prices from the retailer to the grower. Below-cost selling is a major issue for the sector. The third challenge is climate change. Its impact has been particularly evident this year, with a very wet winter and spring delaying the sowing of crops and reducing the days for growing and yield. This was followed by a drought in June and a wet July. The poor growing conditions affect the ability of growers to produce high-quality crops and the price and continuity of supply of fruit and vegetables. These pressures will inevitably reduce the margins and the attractiveness of the sector to support sustainable livelihoods. Unchecked, the trajectory could lead to an economically unsustainable sector and further increase Ireland's dependence on food imports. Support in the form of the horticulture exceptional payment scheme is very welcome but it is not a long-term solution to the challenges facing the fruit and vegetable industry in Ireland.

Despite all these challenges, in line with the ambition of Food Vision 2030 for Ireland to become a world leader in sustainable food systems over the next decade, thereby delivering benefits for the sector, Irish society and the environment, horticulture has the potential to become a flagship sustainable food system in Ireland. A sustainable food system encompasses social, environmental and economic sustainability. On social sustainability, a diet rich in fruit and vegetables contributes to sustainable nutrition. Fruit and vegetables are an essential part of a healthy diet, providing an important source of vitamins, minerals and fibres. They provide multiple benefits, including protecting against non-communicable diseases such as cardiovascular disease and certain cancers. In 2017, 3.9 million deaths globally were attributed to insufficient fruit and vegetable intake. Fruit and vegetable consumption in the Irish population is far below the recommended intake of 400 g per day according to the national nutrition survey data from the Irish Universities Nutrition Alliance. To meet healthy dietary recommendations, fruit and vegetable consumption in Ireland must increase considerably, by approximately 40% for adults, 88% for adolescents and 80% for children.

Fruit and vegetable consumption also plays an important role in environmental sustainability. Diets high in fruit and vegetables are widely associated with increased sustainability. Furthermore, fruit and vegetable production plays a role in diversifying our land use, consistent with the recommendations of Food Vision 2030, and can contribute to carbon sequestration and biodiversity.

In terms of economic sustainability, horticulture, including both production and downstream employment, accounts for 11% of the total number of agrifood jobs and makes an important contribution to rural economies.

Actions are required to realise the opportunity for Irish horticulture to become a flagship food system and for Ireland to benefit from the nutritional, environmental and economic benefits of Irish fruit and vegetables. Consistent with my background and career in research and education, I will focus on the opportunity that could be afforded through research and innovation and by taking a circular economy approach. Ireland has a very strong agrifood research environment, with significant national funding dedicated to food research. The excellence of our researchers has resulted in very competitive performances in attracting European funding. We have a well developed food research ecosystem, with global recognition for its impact. Great advancements can be made if we take a food systems approach to our research and development. In the case of horticulture, this would involve capturing and addressing the challenges right along the food chain, including growing mediums, growth conditions, harvesting, packaging, supply chain efficiency, quality, nutritional value, the sensory quality of food, consumer preferences and market demands. We really need an integrated approach if we are to have consumer-driven products that are produced with economic efficiency in an environmentally friendly manner. Investment in research is timely as increased consumer demand for plant-based foods and nutritional health continue to be significant drivers of consumer food choice. The benefits of consuming locally produced foods are also increasingly recognised.

Research can underpin the generation of innovative, value-added food products. They are a source of many ingredients that provide an array of health benefits. The current demand for meat alternatives and a more plant-based diet provides opportunities to create value-added plant products. The development of innovative foods aligns with mission No. 3 of Food Vision 2030 to produce food that is safe, nutritious and appealing and is trusted and valued at home and abroad. A case study under Food Vision 2030 involved Monaghan Mushrooms' vitamin D-enriched products. We also worked with MBio on its mushroom powders to counter dietary deficiency, which are a value-added product.