20 August 2024
Entrepreneurial excellence
Over the past three years Teagasc has made significant strides by partnering with various organisations to nurture entrepreneurial skills for the future leaders of the agri-food sector.
Programmes like Food Works support entrepreneurs to innovate, scale and grow their companies, leading to significant global development opportunities. Photo credit: Fennell Photography
In an era where innovation drives economic growth and sustainability, nurturing entrepreneurship skills has become a critical priority for governments, research centres and industry leaders. The Irish government’s Impact 2030 Research and Innovation strategy emphasises the cultivation of entrepreneurial talent to ensure a dynamic and resilient economy. Alongside that, Mission 4 of The Food Vision 2030 strategy for Ireland highlights the need for an ‘Innovative, Competitive and Resilient Agri-Food Sector, Driven by Technology and Talent’.
Siobhán Jordan, Teagasc’s Head of Technology Transfer and Commercialisation notes that entrepreneurship fosters innovation, creates jobs and drives competitiveness: “By equipping our students and researchers with entrepreneurial skills, they can in turn deliver creativity and innovation to address local and global challenges. These skills are wider than launching and scaling businesses; they offer an appreciation of how leading research can deliver real world impact.”
Catalysing Connections
A cornerstone of Teagasc’s commitment to entrepreneurship is the Catalysing Connections programme: a pilot pre-accelerator programme designed to foster novel idea generation, innovation and entrepreneurship in early-career researchers. In 2023, multidisciplinary teams of postgraduate students from the Teagasc Walsh Scholarships Programme came together for a series of workshops where the participants could explore and grow their leadership and innovation skills outside of their day-to-day research.
The Catalysing Connections model draws from best practice approaches to entrepreneurship training, adapted specifically for the agri-food sector. It employs a collaborative workshop format that provides experiential learning that allows postgrads to apply theoretical concepts to real-world scenarios, Siobhán explains.
“Interdisciplinary teams of researchers are assembled, preparing students for the diverse nature of both industry and academia, combined with mentorship and networking from entrepreneurs and industry professionals. Finally, we emphasise the potential to achieve societal impact through entrepreneurial or commercialisation research in tackling key sustainability goals.”
The outcomes have led to a greater appreciation of how research outputs translate into practical solutions and viable businesses. Inspired by the learnings, a team of Walsh Scholars based in Ashtown submitted an application to the 2024 National Student Entrepreneur Awards run by Enterprise Ireland, showcasing their novel protein snack product.
Although ultimately not shortlisted to the final 10, they made it to the penultimate stage of the competition, having created an exciting video pitch and a comprehensive business plan building on key learnings from the programme.
Food Works
One of the most impactful sessions at Catalysing Connections was the opportunity to learn from role models who have developed new businesses, including Ainé Farrelly from Co. Meath-based URBÓ Milk. Ainé’s connections to Teagasc are many and varied, including recently graduating from the Food Works programme.
Since 2012, the Food Works partnership between Teagasc, Bord Bia and Enterprise Ireland has achieved remarkable success in nurturing entrepreneurship and innovation, adds Siobhán: “Through expert mentorship, market insights, R&D resources and financial support, the programme has helped more than 100 high-potential start-ups transform their ideas into successful businesses.”
Teagasc’s involvement in Food Works has provided participants with access to cutting-edge research and development resources – particularly from the Ashtown Food Research Centre and The National Prepared Consumer Food Centre. The latter was established by the Department of Agriculture, Food and the Marine in consultation with Teagasc, Food Drink Ireland’s Prepared Consumer Food company members, Enterprise Ireland and Bord Bia, to support research, development and innovation in the Prepared Consumer Food sector.
Leveraging expertise
The extensive technical expertise from Teagasc researchers has enabled the Food Works start-ups to leverage scientific expertise in areas such as food technology, nutrition and sustainability. By integrating R&D into their business strategies, Food Works participants have been able to develop innovative products that meet consumer demands and adhere to industry standards and regulations.
As Food Works continues to evolve, it will undoubtedly play a vital role in shaping the future of Ireland’s food industry, driving economic growth and enhancing the country’s reputation as a hub for food innovation.
“As Teagasc continues to champion entrepreneurship in the agri-food sector, the focus remains on fostering many partnerships that support innovation and enterprise,” concludes Siobhán.
“By nurturing the next generation of entrepreneurs, Teagasc is contributing to a vibrant and resilient economy, capable of addressing the complex challenges of the future.”
Food Works – success stories
Several companies that have participated in the Food Works programme have gone on to achieve significant success. These include:
Strong Roots
Strong Roots, a company specialising in plant-based frozen foods, has experienced rapid growth and international expansion since participating in Food Works. The programme provided the company with critical support in refining its business model, understanding market trends and developing a robust go-to-market strategy. Today, Strong Roots products are available in major retailers across the UK, Ireland and the US, and the company continues to innovate in the plant-based food sector.
Nobó
Nobó, known for its dairy-free ice cream, leveraged the resources and mentorship provided by Food Works to scale its business and enter new markets. The programme helped Nobó with product development, branding and market positioning, enabling the company to build a strong presence in the growing dairy-free market. Founders Brian and Rachel Nolan commented: “Food Works was an incredible launch pad for our brand, giving us the support and expertise to help us find solutions and stay true to our vision and passion.”
Fiid
Fiid, a company that produces plant-based ready meals, has also benefited from the Food Works programme. The Food Works programme was undoubtedly transformative for both the business and the lead entrepreneur Shane Ryan. It gave him the resources, expertise and freedom to think bigger and more creatively about the problem he was trying to solve for his customers, resulting in a whole new approach.
Contributors
Siobhán Jordan, Head of Technology Transfer and Commercialisation, Engage@Teagasc, Teagasc Oak Park.
Ciara McDonagh, Head of Food Industry Development Department, Food Research Centre, Teagasc Ashtown.