Teagasc pioneers smart circular solutions to curb food waste
Teagasc recently hosted key industry stakeholders at its Ashtown research centre to showcase innovative methods for transforming surplus produce into high-value ingredients. The pioneering initiative highlighted exciting circular economy strategies that promise a sustainable future for Irish agriculture.
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Teagasc Agricultural News
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⏱️ 2 min read
A dynamic gathering of producers, policymakers, and food manufacturers recently took place at the Teagasc Food Research Centre in Ashtown to explore groundbreaking methods for preventing food waste. Organised as part of the Horizon Europe ROSETTA project, the event focused on the Irish pilot case, which successfully reimagined out-of-specification fruit and vegetables as valuable agricultural resources. Professor Maeve Henchion emphasised that shifting perspectives around aesthetic standards opens up immense possibilities for sustainable product development across the domestic sector.
Attendees experienced firsthand how humble surplus ingredients can be reinvented into premium goods, ranging from nutrient-rich bread and fermented carrot stalks to luxury chocolate bonbons. Technologist Angelo Galatolo presented the innovative Systematic Food Valorisation Framework, which underpins the scientific approach and reflects surging consumer appetite for gut-healthy and upcycled foods. Public engagement at recent showcases demonstrated profound enthusiasm for these creations, proving that sustainable zero-waste practices capture the imagination of modern shoppers.
While the project successfully formulated over 100 recipes using accessible technologies, participants also addressed systemic hurdles such as processing infrastructure limits, regulatory barriers, and grower-processor connectivity. Manager Shay Hannon noted that bridging these gaps will be vital for scaling up circular innovations nationwide. Further information and project updates are available on the official Teagasc website.
Attendees experienced firsthand how humble surplus ingredients can be reinvented into premium goods, ranging from nutrient-rich bread and fermented carrot stalks to luxury chocolate bonbons. Technologist Angelo Galatolo presented the innovative Systematic Food Valorisation Framework, which underpins the scientific approach and reflects surging consumer appetite for gut-healthy and upcycled foods. Public engagement at recent showcases demonstrated profound enthusiasm for these creations, proving that sustainable zero-waste practices capture the imagination of modern shoppers.
While the project successfully formulated over 100 recipes using accessible technologies, participants also addressed systemic hurdles such as processing infrastructure limits, regulatory barriers, and grower-processor connectivity. Manager Shay Hannon noted that bridging these gaps will be vital for scaling up circular innovations nationwide. Further information and project updates are available on the official Teagasc website.
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