What does resilience mean? What are the risks of continuing to rely on the existing dominant food production systems that have neglected to incorporate so-called ‘externalities’ into their business models, while prioritising efficiency and profit? What critical losses have been neglected within this system: do our food producers feel fulfilled in their work, and economically stable? Are our food-producing lands nature-positive?
Stakeholders across the bioregion have begun taking up the challenge of changing with the times, and working toward resilient food systems. At the same time, many challenges remain, including lack of infrastructure and proper scale equipment for small to medium sized operations. Also missing are the links between local farmers and local food producers, to enable shortening of supply chains. And, enabling food literacy and empathy, to increase access to local food for local people.
We are currently, amongst others, in conversation with Sarah Richards of Seagull Bakery to establish a grain network; working with organic dairy farmers the Kierseys of Ballyhussa Farm, the Foley family of Coolydoody Farm and Donal Sheehan of Blossom Farm to increase access to local organic milk and dairy products; and exploring demand and requirements for an organic/small-scale multi-species processing facility with Siobhan Hubbard of Newbard Farm, Clotilde Kiely of Comeragh Mountain Farm and others. We also work with GIY in Waterford on developing food empathy and connection to local food.