ORGANIC FARMERS are hoping to benefit from new EU rules to be introduced soon here on public-procurement policies.
This will mean a certain percentage of publicly procured food must meet EU sustainability criteria, which will benefit organic and artisan producers.
Dr Sinéad Neiland, chairwoman of Irish Organic Farmers and Growers Association, welcomed the move. “Seasonal local organic food should be offered on all public menus such as hospitals, schools and workplaces,” she said.
“Research has shown that where organic food is part of public procurement, it has resulted in better-tasting food and significantly less food waste.
“When procurers buy local and in season it reduces cost and food miles,” Ms Neiland added. “GPP [gross primary production] offers great opportunities for organic food producers . . . while improving the quality and sustainability of food.”