Sustainable Food Systems
Supporting sustainable food systems means choosing practices that protect our environment, promote fair labour and provide healthy, accessible food for all.
Overview
Food is a critical resource. It is unfairly distributed, however, with many people around the world suffering due to excessive, inadequate or nutritionally poor diets. Food production is currently causing a range of environmental impacts, including pollution, biodiversity loss and through greenhouse gas emissions. Crops are also vulnerable to the effects of climate change, for example through heatwaves, droughts or waterlogging.
SDGs 2 and 3 call for zero hunger and good health and wellbeing. Sustainable food systems also contribute strongly to SDGs 13, 14 and 15 on climate action, life in water and life on land.
UCD is a world leader in agrifood innovation and research, addressing the global challenges of sustainable food production through its work on sustainable agriculture, food technology and nutrition. Case studies include projects on vitamin D enhanced mushrooms, smart grass and hyperspectral imaging to detect signs of food contamination.
Research, Innovation and Impact
A major new collaborative research centre to transform food systems was launched in 2024. The Co-Centre for Sustainable Food Systems is managed jointly by UCD, Queen’s University Belfast and University of Sheffield. It will bring together world-leading researchers from across Ireland, Northern Ireland and the UK for the first time, with research expertise in specific shared areas of common interest that are core to food system transformation including: food safety, food production, nutrition, plant and animal science, behavioural change, data science, food system governance, and the political process of food system transformation.
The UCD Institute of Food and Health brings together researchers on a range of research projects spanning food production, processing and nutrition. For example, it is part of the European Commission funded (opens in a new window)sustainable food systems network which connects researchers and stakeholders across Europe to realise the (opens in a new window)FIT4FOOD2030 vision and deliver a framework to foster integration and transformation of food by 2030.
UCD researchers are also working together across disciplines and with external partners to develop crops for the future that are resilient to the direct and indirect effects of climate change. Soil research is a particular area of strength, informing the nurturing of healthy soils that are essential for land-based food production.
The international symposium on climate-resilient agri-environmental systems ((opens in a new window)ISCRAES) began as a UCD Earth Institute Strategic Priority project and now stands alone as an international conference series.
Innovations in this area are promoted and supported by the AgTech Innovation Centre which is located at the UCD Lyons Farm.
Education
The UCD School of Agriculture and Food Sciences launched a new BSc in Sustainable Food Systems in 2024. The programme will provide students with an understanding of the entire food chain from on-farm production to human consumption and attendant scientific principles and policies. While this degree will give graduates a specific qualification in sustainability, sustainable practices are integrated throughout the School’s degree programmes.
UCD’s main agricultural, food science and human nutrition programmes span the food chain from ‘farm to fork’, with degree specialisations in Animal and Crop Production, Animal Science, Crop Science, Agri-Environmental Sciences, Horticulture, Forestry, Food and Agribusiness Management, Dairy Business, Food Science and Human Nutrition, with an annual intake of approximately 370 students per year.
Campus Initiatives
At UCD, partnering with food service partners on campus – KSG, Gather & Gather and The Wright Group - who share our commitment to sustainability is crucial to delivering environmentally responsible and ethically sourced food services across campus. By working with partners who prioritise reducing food waste, sourcing local ingredients, and implementing sustainable practices, we ensure that our campus community can enjoy fresh, nutritious meals at affordable prices while minimising our environmental impact. These collaborations are key to fostering a sustainable food system that supports the health of both people and the planet, aligning with UCD’s broader sustainability goals.
Both KSG and Gather & Gather are actively working to reduce food waste on campus through the adoption of (opens in a new window)Positive Carbon, an AI-driven food waste tracking system based in Roscommon which participated in the AgTechUCD Innovation Centre accelerator programme in 2021. By monitoring food waste from preparation through service, both companies are able to make data-driven decisions to minimise waste, supporting UCD’s goal of a zero-waste campus.
Additionally, both companies have embraced the (opens in a new window)2GoCup initiative, a reusable coffee cup system designed to eliminate single-use cups. This system encourages students and staff to use reusable cups, with the goal of eliminating disposable cups on campus by 2027, contributing significantly to waste reduction efforts.
In addition to these shared initiatives, KSG places a strong emphasis on local and sustainable sourcing, decarbonizing their supply chain while supporting local, minority-led, and female-led businesses. Their commitment to using seasonal, locally sourced ingredients reduces their overall carbon footprint and supports Irish suppliers.
Gather & Gather complements their efforts by utilising (opens in a new window)Nutritics, a food management platform that offers transparency on the sustainability and nutritional content of their meals. This helps the campus community make informed, eco-conscious food choices. Their focus on reducing food waste, combined with providing accessible information about the environmental impact of meals, reflects their holistic approach to sustainability.
The Wright Group also focuses on local procurement and the farm-to-fork movement, ensuring that all meat, poultry, and seafood served on campus is sourced from Irish farmers, butchers, and suppliers. This supports local agriculture and reduces food miles, ensuring traceability from farm to plate. Their commitment to waste reduction is further reflected in their use of compostable packaging materials and innovative waste management practices, such as transforming food waste into condiments and compost.
In addition to these shared initiatives, KSG places a strong emphasis on local and sustainable sourcing, decarbonizing their supply chain while supporting local, minority-led, and female-led businesses. Their commitment to using seasonal, locally sourced ingredients reduces their overall carbon footprint and supports Irish suppliers.
Gather & Gather complements their efforts by utilising Nutritics, a food management platform that offers transparency on the sustainability and nutritional content of their meals. This helps the campus community make informed, eco-conscious food choices. Their focus on reducing food waste, combined with providing accessible information about the environmental impact of meals, reflects their holistic approach to sustainability.
The Wright Group also focuses on local procurement and the farm-to-fork movement, ensuring that all meat, poultry, and seafood served on campus is sourced from Irish farmers, butchers, and suppliers. This supports local agriculture and reduces food miles, ensuring traceability from farm to plate. Their commitment to waste reduction is further reflected in their use of compostable packaging materials and innovative waste management practices, such as transforming food waste into condiments and compost.