We meet Raymond O’Rourke, food lawyer and former Chair of the board of the European Food Safety Authority.
Wicklow native Raymond O’Rourke is a specialist food regulatory and consumer affairs lawyer and has worked for many years in legal firms both in Dublin and Brussels. Prior to his law career, he worked in Brussels at the European Parliament and for the European Consumers Association (BEUC).
In addition to advising various food companies, Raymond has completed numerous EU-funded and UN-funded legal harmonisation projects, particularly in the Balkans and the Middle East. He has been a member of the board of the Food Safety Authority of Ireland and Bord Bia and he is presently Vice Chair of the Consumers Association of Ireland (CAI).
He has also just recently completed a stint as Chair of the board of the European Food Safety Authority (EFSA). The position focused on ensuring the authority functioned effectively and efficiently. “EFSA is the premier risk assessment body in the EU food safety system,” Raymond explains, “and following amendments to the EU General Food Law, the so-called Transparency Regulation which came into effect on 27 March 2021, the authority will increase the transparency of its risk assessments.”
He continues, “In future, citizens will have access to studies and information submitted by industry in the risk assessment process. EFSA will be notified of all commissioned studies to guarantee that companies submit all relevant information and do not hold back unfavourable studies.” Raymond and his board colleagues worked to ensure that EFSA was adequately prepared for these new requirements and stakeholders also knew about their new obligations.
During his time as chair Raymond succeeded in having the EFSA Strategy 2027, a 5-year strategy document, adopted by the board. The core vision for the strategy is safe food and sustainable food systems through transparent, independent and trustworthy scientific advice.
The EFSA framework provides EU consumers with one of the safest food systems in the world but various challenges mean it requires a flexible approach to issues that may occur in the future. “Demographic changes, malnutrition and the rise of non-communicable diseases, climate change and the depletion of natural resources (including biodiversity) will require new approaches to food safety in the future,” Raymond explains. “The strategy prepares the authority for these changes.”
The need for flexibility within all systems has been demonstrated in dramatic fashion over the last two years with the appearance, and impact, of Covid-19. As Raymond notes the food industry responded admirably to this unexpected challenge, however he suggests that there may be long-lasting changes ahead. “Food supply chains demonstrated that they were flexible during the Covid pandemic but will they return to normal once economic recovery re-emerges? Taking into account consumer surveys completed by the European Union there have been changes in consumer behaviour that may continue into the future.”
These changes included a new focus on immune boosting and ‘healing’ foods, an increased demand for shelf-stable food and a rise in popularity of local food options (e.g. direct sales by farmers) and, of course, online shopping.
“If these consumer behaviours become a definite trend it would tilt the balance more in favour of a local food model than a globalised food trade model,” Raymond points out. “This is further emphasised in the debate on climate change and the EU’s Farm to Fork Strategy presently being adopted at EU level. “
Looking to the future of the industry on a broader level, Raymond notes that one of the most important issues at European level is the implementation of the aforementioned EU Farm to Fork Strategy which aims at establishing a fair, healthy and environmentally friendly food system. The strategy includes initiatives to lessen the use of pesticides; establish food waste targets; achieve at least 25% of agriculture to be organic; revise existing EU Animal Welfare laws and harmonise nutrition labelling on packaging to enable consumers make healthy food choices.
The EU plans to introduce a framework law for sustainable food systems which, Raymond says, will establish general principles and requirements on the sustainability of food systems. “This will be a truly radical move,” he says, “and will mean the food you purchase in future will not only be safe to eat but also healthy and sustainable for the planet.”
ABOUT RAYMOND
Where are you from?
Bray, Co. Wicklow
What do you enjoy doing in your spare time?
I enjoy reading, attending literary festivals, cooking, art (Islamic art in particular) and travelling to the Balkans and Middle East.
Is there a book you return to again and again?
Yes, F. Scott Fitzgerald’s The Great Gatsby
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