Meat companies urged to embrace technology to boost sustainability
Speaking at the Teagasc Food Gateways event yesterday, Teagasc director Prof Gerry Boyle said: “The industry faces serious challenges including the need to further reduce its carbon footprint, stronger competition in the food protein sector, a rising cost base, and an increasingly health-conscious consumer.
“Ireland produces a high quality product with genuine ‘green’ credentials. The industry has embraced the latest technologies to ensure safety and quality, but what is now needed is to embrace opportunities that exist through science-based innovation so that the industry can become more competitive, maintain and grow markets and meet the latest consumer trends on the global stage,” he said.
