“Driving Change through Innovation, Sustainability and Local Connections”

Date: Tuesday, 25th March 2025

Location: Anantara The Marker Hotel Dublin

CONFERENCE PROGRAMME

9:00 AM – 10:00 AM
Registration & Networking 

Arrivals and welcome tea, coffee and snack.

10:00 AM – 10.45 AM
Opening Remarks

• Moderator: Suzanne Campbell, Broadcaster & Journalist, Food & Farming, RTE
• Welcome: Margaret Jeffares, Founder & CEO Good Food Ireland
• Guest of Honour: Martin Heydon, T.D., Minister for Agriculture, Food, Fisheries and the Marine
• Welcome/ Guest of Honour Speaker presentation/ Overview of the conference themes: Innovation, Sustainability and Local Connections in the food and tourism sectors.

10:45 AM – 11:30 AM
Session 1: “From Farm to Table: Building a Stronger, More Resilient Food System in Ireland“

Keynote Speaker: Suzanne Campbell, Broadcaster & Journalist, Food & Farming, RTE

Panel Speakers:

• Una Fitzgibbon, Director of Marketing, Bord Bia
• Peter Ward, Owner, Country Choice Nenagh, Co Tipperary
• Francie Gorman, President, Irish Farmers’ Association
• Gary O’ Hanlon, Executive Chef, The K Club

This session will explore how to create a resilient, sustainable food system in Ireland. Attendees will learn practical strategies for farmers, food producers, chefs and tourism providers to adapt to challenges like climate change, supply chain disruptions and shifting market demands. The session will also highlight how cross-sector collaboration and local sourcing can strengthen the food ecosystem, ensuring a future-proof and thriving industry.

11:30 AM – 12.15 AM
Session 2: “Meeting the Demands of the Modern Visitor in Food & Tourism“

Keynote Speaker: Alice Mansergh, CEO Tourism Ireland

Panel Speakers:

• Crothúr Murphy, Owner, Crafted Ireland, Luxury DMC, Dublin
• Eoghan Corry, Lead Travel Journalist & Author
• Paul Cunningham, Chef Owner, Scoper’s Hot Food Bar Dundrum, Co Down
• Another

This session focuses on understanding and adapting to the changing expectations of visitors. It will delve into the growing demand for locally-inspired stays, health-conscious and sustainable menu options and authentic, enriched experiences. The opportunity for on-farm visits that allow visitors to connect directly with the source of their food, offers unique, local experiences that showcase Ireland’s natural beauty, culture and food heritage. By personalising dining experiences and emphasising the use of locally sourced, responsibly produced ingredients, cross-sector collaboration can foster a deeper connection with guests and customers, aligning with their desires for quality, sustainability and innovation in both food and travel.

12.15 PM – 1:00 PM
Session 3: “Innovation in the Irish Food Sector – ‘Unlocking the Potential of Irish Seafood”

Keynote Speaker: JP McMahon, Chef & Owner, Aniar 2.0, Galway

Panel Speakers: 

• Paul Ward, BIM 
• Nicholas Lynch, Owner Nick’s Fish, Co Meath
• John Lynch, CEO Irish South & East Fish Producer Organisation (ISEFPO)
• Another

This session will focus on how Irish seafood can play a pivotal role in enhancing the food tourism experience, elevating Ireland’s reputation as a premier culinary destination and attracting more visitors. Attendees will learn about the diverse range of sustainable seafood species found off Ireland’s coast and how they can be used to create unique, tourism-driven dining experiences. The session will also focus on the importance of building strong relationships with seafood suppliers, ensuring chefs and restaurateurs have the knowledge and resources to offer high-quality, sustainable seafood. Best practices for sourcing seafood sustainably and adopting zero-waste approaches will also be discussed, showing how these practices contribute to environmental responsibility and offer growth opportunities within Ireland’s food and tourism industries. 

1:00 PM – 2:00 PM
Lunch & Networking

• The Good Food Ireland® Showcase Lunch celebrates Ireland’s rich culinary heritage, highlighting quality local ingredients from both land and sea. Graze your way through each dish, while meeting the passionate people behind the food and hear their stories along the way.

Cold Pressed Irish Apple Juice, The Apple Farm, Co Tipperary, Traditional Waterford Blaas, Walsh’s Bakehouse, Co Waterford, Killowen Farm Natural Cream Cheese & Yogurts, Killowen Farm, Co Wexford, Burren Hot & Cold Smoked Irish Organic Salmon, Burren Smokehouse, Co Clare, Chutneys & Relishes, Janet’s Country Fayre, Co Wicklow, Irish Charcuterie, Pate &Terrines, Wheat & Rye Crackers, On the Pigs Back, English Market, Co Cork, Sean’s Traditional Irish Putóg, Kelly’s of Newport, Co Mayo, Dry Aged Irish Beef, John Stone Beef, Co Longford, Traditional Dry Cured Ham on the Bone and Milleens Farmhouse Cheese, Country Choice, Co Tipperary, Irish Black Butter, Irish Black Butter, Co Antrim, Slieve Aughty Raw Irish Honey, Leahy Beekeeping, Co Galway, Ronan’s Sweet Treats, Newbridge Silverware, Co Kildare, Selection of Handmade Chocolate Pralines & Truffles, Wilde Irish Chocolates, Co Clare, Farm-crafted Ice Cream, Freezin’ Friesian, Co Waterford.

2:00 PM – 2:45 PM
Session 4: “Sustainability on the Plate: Linking Food, Human Health and Net Zero in Food Production”

Keynote Speaker: Prof John Gilliland, OBE DSc FRSA FRAgS, Brook Hall Estate, Derry

Panel Speakers: 

• Tom Murray, Agronomist O’ Shea Farms, Co Kilkenny
• Gareth Mullins, Executive Chef Anantara The Marker Hotel Dublin
• Diarmuid Donnellan, Head of Sustainability for Agriculture, Food and Fisheries, AIB
• Michael Kelly, CEO & Founder, GIY, Author and TV Presenter

This session focuses on the interconnectedness of food sustainability, human health and the environmental impact of food production. It will explore how the food industry can evolve to meet the growing demand for sustainable practices while promoting human well-being. Key topics include reducing carbon emissions in food production, sourcing ingredients responsibly and transitioning toward regenerative agriculture to achieve net-zero emissions. It will explore new ways of incorporating sustainable practices into menus, supporting local producers and using ingredients that align with a healthier, more eco-conscious approach to food.

2:45 PM – 3:30 PM
Session 5: “Building Authentic Experiences through Collaboration and Community”

Keynote Speaker: Morgan Ging, Founder, Ballykeefe Distillery, Kilkenny

Panel Discussion:

• Darina Allen, Ballymaloe Cookery School, Co Cork
• Kevin Kenny, General Manager, Castle Leslie Estate, Co Monahan
• Martin Buckley, Chef Owner, The LifeBoat Inn Courtmacsherry, Co Cork
• Noel Leahy, Leahy Beekeeping, Co Galway

This session will examine the transformative role of collaboration and community in crafting authentic, impactful food and drink experiences. Drawing on successful case studies, speakers will demonstrate how local partnerships, sustainable practices, and a strong connection to regional culture can enhance the visitor experience. The discussion will emphasise the significance of working together with local producers, artisans and communities to offer immersive, meaningful experiences that resonate with today’s discerning travellers. Attendees will gain valuable insights into how fostering these collaborations can enrich the visitor journey while aligning with the growing demand for authenticity and sustainability in tourism.

3:30 PM – 4:30 PM
Closing Remarks & Takeaways

• Summary of key learnings from the day and closing thoughts on how innovation, sustainability, and local connections can drive future growth in Ireland’s food tourism sector.

Join us at the GOOD FOOD IRELAND® CONFERENCE 2025
for a day of insights, collaboration and action as we drive change
through innovation, sustainability and local connections.

Book tickets now!

Click HERE for ongoing announcements and further details

– END –

Contact:

Good Food Ireland® Jennifer Lynch Marketing

Email: [email protected]