Climate change is a growing concern for a number of industries, particularly the food industry. From the spread of disease to the possibility of contamination, a recent research project commissioned by safefood took a closer look at the potential risks facing those in the dairy industry.
Climate change has the potential to impact almost every aspect of food production on the island of Ireland (IOI). In 2016, safefood commissioned research to find out how vulnerable the dairy industry on the IOI is to the effects of climate change. The research was headed by Prof. Thia Hennessy of University College Cork in collaboration with Teagasc and Queen’s University Belfast. According to Prof. Hennessy, “stakeholders from right across the dairy supply chain demonstrated a high level of awareness of climate change as well as a commitment to collective action to avail of any opportunities climate change may bring.”
Climate change is predicted to have both positive and negative impacts on food production worldwide. On the IOI, warmer temperatures will lead to a longer growing season but extreme weather events will take their toll and possibly lead to the spread of pests and diseases. This will have implications for the availability and price of animal feed, for fodder production, and may lead to a change in consumer attitudes towards the food they buy, including dairy products.
The research identified a number of food safety risks involving disease, chemical contaminants and natural toxins. Of particular note is the potential for an increase in the range and occurrence of mycotoxins. These fungal toxins can cause disease in both humans and animals. Dr. Katrina Campbell of Queen’s University Belfast explains “Climate change may also pose a threat for food safety as one of the most prevalent food safety hazards within the dairy industry are mycotoxins which can contaminate animal feed. Warmer and wetter climates, such as those projected for the IOI, would favour greater fungal growth and thereby increase the risk of mycotoxin contamination.” To counter the potential impact of climate change on food safety within the dairy supply chain, new and innovative technology and monitoring systems are required to identify hazards before they are transmitted through the food chain.
The findings of the research were presented at two seminars; the first was in partnership with Teagasc and was held at the Ashtown Food Research Centre in Dublin in February. The second event, in partnership with Queen’s University Belfast was held at the Ramada Shaw’s Bridge hotel, Belfast, in March. The seminars were attended by over 120 people, representing a broad range of stakeholders, particularly those working in the dairy industry. As well as presentations by the researcher collaborators, the Dublin programme also included a keynote presentation from Prof. Alan Matthews, emeritus professor of European Agricultural Policy at Trinity College Dublin.
The seminars heard that science and technology can play a major role in mitigating climate change, but that there are obstacles getting technology from the lab to the farm. Stakeholders felt that technologies being developed to address greenhouse gas emissions should be discussed with farmers in the developmental stage to establish their practicality.
To view the full research report please visit www.safefood.eu/Publications/ Research-reports.aspx
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