Voices shaping Ireland’s food future

September 17, 2025

Ireland’s food sector is under pressure. Climate change, global competition and evolving consumer expectations are reshaping one of our most important indigenous industries. At the same time, new technologies, bold entrepreneurship and fresh thinking are creating real opportunities to reimagine how food is produced, processed and consumed.

The ReThink Food Summit will gather a diverse line-up of voices — from economists and psychologists to entrepreneurs and dairy scientists — for a much-needed conversation on the future of food. Ahead of the event, we asked speakers to share perspectives that capture the opportunities and challenges facing the sector.

Dr Mary O’Riordan
Co-founder of HaPPE Earth

“It’s about radically rethinking food so it heals — not harms — people and planet. Innovation in food to me means building circular food systems that eliminate waste, regenerate soils, and cycle nutrients back into nature and communities.

”It’s about creating a future where every bite strengthens health, fairness, and resilience.”

Aidan McCullen
Transformation consultant and founder of The Reinvention Summit

“I would encourage more ambition. Ireland produces food of exceptional quality, yet we don’t always believe in ourselves enough to share it with the world. Our produce deserves to be on tables everywhere, and with greater confidence and ambition, it could be.

“The best time to rethink anything is when you’re already successful. That’s when your decision-making is sharpest. It doesn’t mean you must act immediately, but you must have done the thinking. I love the Spartan warrior mantra: ‘The more you sweat in times of peace, the less you bleed in war.’ Rethinking food now prepares us for the challenges and opportunities ahead.”

David Kennedy
Head of Dairy, Bord Bia

“Innovation is the key to Ireland reducing its exposure to the volatility of global commodity markets for major export products. By innovating to meet a customer or consumer need better than a competitor, Irish dairy companies are better placed to build sustainable and commercially attractive businesses that will weather the peaks and troughs of changing markets.

“There has been fantastic investment in the Irish food industry in recent years, both in terms of manufacturing infrastructure, market expansion, talent and sustainability proof points. As global customers navigate reduced local supply in respective markets, coupled with increased sustainability needs, Ireland has the products and proof points to secure the best customers and markets for our products, delivering better returns for our farmers and manufacturers.”

Alongside these perspectives, the summit will also feature contributions from:

  • Gary Fox, entrepreneur and podcaster
  • Dr Helena Boschi, psychologist, speaker and educator
  • Prof. Stephen Kinsella, Professor of Economics at UL’s Kemmy Business School
  • Kevin Maher, Senior Executive, Dairy Sustainability Ireland
  • Niall Harty, CEO and Co-Founder of All Real Nutrition
  • Prof. Thom Huppertz, Research Professor of Dairy Science and Technology, UCC
  • Jim Bergin, former CEO of Tirlán
  • Orla Mitchell, Former CEO of WaterWipes and Global CMO at Mars
  • Nicola O’Connell, Director Business Consulting at Ernst & Young
  • Dr Audrey Wall, Senior Innovation Choreographer at Nuritas
  • Julia Palma, Research Programme Manager at CeADAR, Ireland’s Centre for AI

Together, these voices represent the breadth of expertise and ambition shaping Ireland’s agri-food future.

The ReThink Food Summit takes place on 9 October 2025 at the University of Limerick’s School of Medicine.

ReThink Food Summit

The economics of innovation: when change pays off

The economics of innovation: when change pays off

With just days to go until the ReThink Food Summit, the focus is firmly on the economics of innovation. Five thought leaders – including the event’s founder, Anne Marie Henihan – share why change must pay off. Their perspectives show how innovation delivers growth,...

Reinvention and disruption: why food needs to think differently

Reinvention and disruption: why food needs to think differently

The food industry is under pressure like never before. Climate change, consumer demand for transparency, and fragile supply chains mean business as usual is no longer an option. To thrive, the sector must embrace both reinvention and disruption. The question is not...

Reinvention and disruption: why food needs to think differently

Rethink Food: agenda announced

DPTC Innovation Summit 2025 ReThink Food: Exploring Innovation at the Heart of Ireland's Food Sector Date: Thursday, 9 October 2025 Theme: Transforming Irish Food Through Innovation, Technology & Sustainability 08:30 – 09:00 | Arrival & Registration...