Teagasc unites food sector to tackle waste and boost innovation
Teagasc hosted a landmark event in Dublin to showcase how Ireland can lead the charge in cutting food waste through circular innovation. The gathering highlighted practical solutions and high-value products developed from surplus vegetables, turning challenges into opportunities.
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Teagasc Agricultural News
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⏱️ 2 min read
A groundbreaking event took place at the Teagasc Food Research Centre in Ashtown this week, uniting primary producers, food manufacturers and policymakers to explore ways to reduce food waste and champion circular food innovation. Organised under the Horizon Europe ROSETTA project, the mutual learning and demonstration mission brought together key stakeholders from across the food value chain to share insights, tackle challenges and co-create solutions for a more sustainable agri-food sector.
The focal point of the event was the Irish ROSETTA pilot case, which demonstrated how vegetables failing to meet marketing standards can be transformed into high-value ingredients and innovative products. Participants were introduced to the Teagasc National Prepared Consumer Food Centre’s Systematic Food Valorisation Framework, developed by technologist Angelo Galatolo, which underpins the scientific approach used in the pilot. From everyday bread to premium chocolate bonbons, the showcase highlighted how surplus carrots and other vegetables can be repurposed into appealing products, reflecting growing consumer interest in upcycled foods.
Speaking at the event, Professor Maeve Henchion, Principal Research Officer at Teagasc, emphasised the importance of rethinking how we view food waste. “By treating vegetables that don’t meet aesthetic standards as a resource rather than waste, we can unlock real opportunities for innovation,” she said. Shay Hannon, Manager of the National Prepared Consumer Food Centre, added that the project has proven such ingredients can be transformed into products consumers genuinely value. The event concluded with a tasting session, allowing participants to experience firsthand the potential of these innovative solutions. Further details on the National Prepared Consumer Foods Centre are available on the official website.
The focal point of the event was the Irish ROSETTA pilot case, which demonstrated how vegetables failing to meet marketing standards can be transformed into high-value ingredients and innovative products. Participants were introduced to the Teagasc National Prepared Consumer Food Centre’s Systematic Food Valorisation Framework, developed by technologist Angelo Galatolo, which underpins the scientific approach used in the pilot. From everyday bread to premium chocolate bonbons, the showcase highlighted how surplus carrots and other vegetables can be repurposed into appealing products, reflecting growing consumer interest in upcycled foods.
Speaking at the event, Professor Maeve Henchion, Principal Research Officer at Teagasc, emphasised the importance of rethinking how we view food waste. “By treating vegetables that don’t meet aesthetic standards as a resource rather than waste, we can unlock real opportunities for innovation,” she said. Shay Hannon, Manager of the National Prepared Consumer Food Centre, added that the project has proven such ingredients can be transformed into products consumers genuinely value. The event concluded with a tasting session, allowing participants to experience firsthand the potential of these innovative solutions. Further details on the National Prepared Consumer Foods Centre are available on the official website.
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