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
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.
