A recent report from researchers at University College Cork (UCC) reveals that the Ireland food industry is struggling to meet essential health and sustainability targets, placing it behind international counterparts. The findings, released on 13 December 2024, highlight significant shortcomings in public commitments made by Irish food companies regarding nutrition and sustainability.
The study evaluated the public statements of 35 companies, focusing on areas such as product formulation, nutrition labelling, and marketing for the nutrition assessment. For sustainability, the researchers examined commitments related to emissions, packaging, food waste, water usage, and product portfolios. The results are detailed in Ireland’s inaugural Business Impact Assessment (BIA) on Obesity and Population-level Nutrition, alongside a parallel assessment on Sustainability.
The research revealed that food companies and sectors were scored based on their public commitments, with potential scores ranging from 0% (very few or no commitments) to 100% (comprehensive and transparent commitments). Alarmingly, no company achieved a score above 60% in either the nutrition or sustainability assessments, indicating a pressing need for improvement.
Among the three sectors evaluated—food and non-alcoholic beverage manufacturers, supermarkets, and quick-service restaurants—the manufacturing sector scored the highest, followed by supermarkets and then restaurants. However, these scores underscore that much more needs to be done to make healthy and sustainable food options accessible, affordable, and appealing, particularly for individuals in low-income or disadvantaged areas.
The report emphasises the detrimental impact of unhealthy diets, which are linked to a surge in non-communicable diseases (NCDs) globally. Increased consumption of high fat, sugar, and salt (HFSS) foods has led to serious health issues, including hypertension, heart disease, stroke, and type 2 diabetes. The findings suggest that these dietary choices are heavily influenced by the food environment, rather than individual preferences.
Researchers pointed out that food manufacturers, supermarkets, and fast-food chains play a pivotal role in shaping consumers’ food choices. Through marketing strategies, pricing tactics like meal deals, and store layouts, these businesses can promote certain foods while discouraging healthier alternatives.
Key recommendations from the report include:
- Enhancing transparency around policy positions.
- Publicly disclosing commitments related to nutrition and sustainability.
- Increasing transparency in environmental compliance.
- Developing policies tailored to the national context of Ireland.
- Aligning corporate practices with Food Vision 2030 and the government’s sustainability strategy.
- Establishing legally binding requirements for nutrition labelling.
Dr Janas Harrington, Senior Lecturer and principal investigator at UCC’s School of Public Health, stated, “Unhealthy diets are a significant threat to both public health and the environment. To reverse these concerning trends, it is crucial that everyone in Ireland can access and choose healthy diets that are environmentally sustainable.”
Dr Margaret Steele, who led the data collection for the study, highlighted the need for government intervention to balance the influence of large global corporations on food policy. She argued that legally binding requirements for advertising and nutrition labelling could help support smaller Irish businesses in creating a healthier food environment.
These Business Impact Assessments were developed by the International Network for Food and Obesity/Non-communicable Diseases Research, Monitoring, and Action Support (INFORMAS) to evaluate companies’ commitments and policies regarding the food environment. The assessments were conducted in Ireland as part of the Horizon Europe project: Food Systems that Support Transitions to Healthy and Sustainable Diets (FEAST).
