Prof Eileen Gibney, Director, UCD Institute of Food & Health, Ireland
With the global food landscape rapidly evolving, nations are grappling with ensuring sustainable food production while maintaining nutritional integrity. Ireland’s Food Vision 2030 aims to position the country as a leader in sustainable food systems, offering key insights that could complement India’s evolving food policies. In this exclusive conversation, Prof Eileen Gibney, Director of the UCD Institute of Food and Health, discusses how Ireland’s strategy can contribute to India’s goals, the importance of sustainability, and the role of academic partnerships in strengthening food security. Edited Excerpts:
How can UCD Food Vision 2030 contribute to India’s evolving food policies and sustainable nutrition goals?
Food Vision 2030 is Ireland’s long-term strategy to maintain the high quality of our food produce while addressing sustainability challenges. Agriculture and food are integral to Ireland’s economy, with exports worth €19 billion annually, particularly in dairy and meat. However, we recognise the need for more resilient farming practices and sustainable food systems. Similarly, India, with its plant-rich diet and locally sourced food culture, faces challenges in sustainability and agricultural resilience. Both nations share a deep dependence on agriculture, but India needs to focus on smart irrigation, water conservation, and climate-resilient crops. Collaboration between Ireland and India can help address these challenges through shared knowledge on sustainable food systems and diversified diets.
How crucial is sustainability in today’s context?
Sustainability is paramount. It’s not just about farmers or retailers, it’s about a collective shift in the food ecosystem. From production to processing, packaging, consumption, and policymaking, every stakeholder has a role. In Europe, our diet is heavily animal-based, necessitating a shift towards plant-based alternatives. India already has a plant-rich diet, but ensuring balanced nutrition and sustainable farming is key. Striking the right balance between sustainability and nutrition is where research and collaboration come in.
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