An event hosted by Belfast Flavours, The Belfast Food and Drink Collective, has explored future-proofing the food and drink sector in the city through practical sustainability.
In collaboration with Belfast City Council and funded by DAERA via the Northern Ireland Regional Food Programme, the event was attended by over 40 of the city’s food and drink businesses, producers and chefs, ready to embrace sustainability.
Andrew Dougan, Co-Chair of Belfast Flavours, said: “This event was crucial for businesses in the food and drink sector considering how best to develop and protect their future business. Sustainability is becoming increasingly important to visitors coming to the City and it’s important that local businesses are equipped with real world examples and the right tools. We can all act now, taking practical steps to thrive by driving profitability and growth through enhanced sustainable business practices.”
Hosted by leading food writer Joris Minne, ‘Future-Proofing Your Business: Practical Sustainability for Food and Drink’ brought together a panel of industry experts who provided insights from their own experiences to explore how businesses can integrate sustainable practices to include working closely with local producers without significant financial investment while also driving down costs and booting customer loyalty.
An expert led workshop was facilitated by Tina O’Dwyer, Founder of The Tourism Space, and she guided guests through the essentials of sustainability in the food and drink industry.
Jac Callen of Visit Belfast discussed the city’s progress in the Global Sustainability Destination Index, where Belfast ranks in the top 10 globally and first in the UK and Ireland.
Speaking after the event, Tina O’Dwyer said: “I work with businesses internationally that are taking steps to improve sustainability practices. It’s a joy to be right here in Belfast and witness the appetite and enthusiasm that those in the food and drink industry have for futureproofing their businesses through sustainable, regenerative and collaborative approaches to tourism. I want to stress that this is not about huge investments, it’s about practical, money-saving changes. It’s about reducing waste, sourcing smarter and engaging customers.”
“Belfast is committed to sustainability, and it’s fantastic to see our food and drink sector embracing this journey,” said Councillor Sam Nelson, Chair of Belfast City Council’s City Growth and Regeneration Committee. “Sourcing local produce is a vital part of this effort—not only does it reduce our carbon footprint, but it also strengthens our local economy and showcases the incredible quality of our homegrown ingredients. Events like this are crucial in supporting businesses to adopt practical, cost-effective sustainability measures that enhance their operations and reinforce Belfast’s reputation as a top global food destination.”
Attendees explored the role of sustainable development goals in business planning, sustainability legislation impacting the food and drink sector, changing consumer demands, cost saving strategies, the carbon footprint and improving waste management, debunking the myth that sustainability is costly, and communicating sustainability efforts to attract customers.
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