Food
Pathways to increase protein self-sufficiency
Focused on identifying pathways to increase self-sufficiency in protein and a future whereby plant-based protein accounts for an increased share of food production and consumption, Teagasc brought together senior EU level stakeholders from policy, regulation, research, business and civil society for a high-level roundtable in Brussels.
22 April 2026
Farm to fork in Kilmichael
Combining livestock, local produce and home baking, Áine O’Riordan, a Drystock Farm Advisor based in the Teagasc Macroom Office, visits the O’Leary family in Kilmichael to find out more about the ‘farm to fork’ journey.
19 April 2026
Advancing solutions to Ireland’s food waste challenge
Aimed at tackling the growing global and national challenge of food waste, Teagasc brought together key stakeholders from policy, regulation, business and civil society to refine recommendations at the Teagasc Food Research Centre Ashtown, Dublin 15, on Monday 13 April.
15 April 2026
Food Industry Road Map 2030
Teagasc has published a Food Industry Road Map to 2030. The Irish food sector makes a significant contribution to employment, output and national incomes.
11 April 2026
How to reduce food waste this Easter
In a recent RTÉ Brainstorm article, Angelo Galatolo highlighted how small changes can make a big difference in reducing food waste over the Easter period.
3 April 2026
VALPRO Path Webinar to Showcase Faba Bean’s Role in Europe’s Plant Protein Future
The Horizon Europe VALPRO Path project, coordinated by Teagasc, will host a webinar on Thursday, , 12:00 AM - 1:00 PM CET, exploring the potential of faba bean in building sustainable plant-protein value chains.
2 April 2026
Teagasc appointees to FSAI Scientific Committee
Teagasc researchers, Dr Geraldine Duffy, Professor Declan Bolton and Dr Sinéad McCarthy have been appointed to the Food Safety Authority of Ireland’s (FSAI’s) new Scientific Committee.
20 March 2026
Meat Matters: Shaping the Future of Fresh, Value-Added and, Meal Innovation
Teagasc, today, Thursday, January 29 convened industry, policymakers and researchers at the Food Innovation Gateways event, Meat Matters: Shaping the Future of Fresh, Value-Added, and Meal Innovation, held at the Teagasc Ashtown Food Research Centre, Dublin.
29 January 2026
Interested in butchering your own beef, pork or lamb?
Are you seeking to expand your knowledge of butchery or considering butchering your own beef, pork or lamb? Then an upcoming training course, organised by Teagasc Ashtown and featuring Master Butcher, Dave Lang, may be of interest to you.
20 January 2026
Technology transforming food value
As part of the Teagasc Thought Leaders series, Catriona Boyle spoke with Ruth Hamill about the work carried out by her team across a broad range of foods and technologies.
9 January 2026