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The single-biggest challenge facing the food system is waste – with one-third of what is produced never reaching the consumer. That’s according to Pat Whelan, CEO of James Whelan Butchers, who explains that this isn’t the food waste that consumers leave on their plates, but that which never reaches consumers’ plates due to the lengthy supply chain.
In Ireland, approximately 750,000 tonnes of food are wasted annually, according to the Environmental Protection Agency. This equates to about 146kg of food waste per person, higher than the EU average.
The majority of this waste, around 70%, comes from businesses and industries within the food supply chain, while the remaining 30% is generated by households.
Looking at the partnership between farmers, butchers, and consumers is key to understanding the future of food production. Leaders and specialised workers in the butchery sector are needed to face the challenges currently seen across the industry and to tie the knot between production, appreciation of consumers and sustainability.
Tackling challenges
On 23 May, Munster Technological University and James Whelan Butchers joined forces to launch a new degree course (BA) in sustainable butchery and gastronomy to help tackle these challenges.
This two-year part-time course was designed to prepare individuals for the highest level of leadership within the meat and wider food industry.
It is the culmination of over two years of engagement between industry and academia, with a shared mission to cultivate future leaders in the butchery and gastronomy sectors. Emphasising sustainable practices, ethical considerations, and a profound connection to agriculture and nature has been key in its development.
The curriculum integrates leadership development, culinary arts, animal science and ethical business practices.
By bridging the gap between culinary arts, agriculture, business and sustainability, graduates will be equipped to inspire and innovate within their organisations and the industry at large.
International ties
A letter of intent was also signed between the University of Buenos Aires and MTU to nurture closer academic links between Argentina and Ireland, two leaders in the beef industry.
Attending from Buenos Aires were Luis Barcos, founder of the ICOCA, The Science of Meat Institute and Dr Alejo Perez Carrera, dean of the faculty of veterinary sciences of the University of Buenos Aires.
Pat says the degree will build on the existing programmes and apprenticeships that have been the backbone of the industry for generations. To date, they have been focused on management and training predominantly. This degree will focus on education and leadership, to give people a clear pathway to progress in the industry.
“The degree offers learners the opportunity to explore different avenues within the industry, for example, specific skills such as charcuterie, curing or manufacturing. The traditional approach to apprentice butchery has been the person goes into the retail trade where the focus is on retailing an assembly of products with a certain amount of manufacturing. This [degree] gives learners a broader spectrum of industry training across manufacturing, adding value and technical skills in different areas. It also gives them more choice of areas they would like to specialise in and focus their butchery skills.”
Pat also says that there will be a leadership module in the programme. “The future needs to be about education and leadership,” he says.
Harnessing the skills that already exist in the industry will allow people currently practising the trade to take the next step in propelling their careers into leadership roles.
Sustainability will also be a key part of the course. “It’s important to educate people on sustainability in the industry, where the butcher is a conduit between the farmer and the end user.
According to Pat, they should all be linked. “We need to be listening to the consumer, and we need to be listening to the farmer, and we need to be understanding the future. Not in a way that we see tuppence ha’penny extra on the pound of whatever it is we’re doing, but food security, health, supply chain, diversification – all of these things need to be considered. And we’re in the middle of a crisis because we haven’t been talking like that and we’re not educating like that.”
Minister of State Jerry Buttimer acknowledged the programme will help support a sustainable future for our food industry, while nurturing the next generation of industry leaders.
“ I see first-hand every day, the vital role the agri-food sector plays in rural communities, from the small artisan to the large-scale producers, who share a deep sense of passion and pride in what they do. They are the backbone of our communities. I’m excited to watch how this new programme supports the food industry with innovative skills and knowledge and continues to establish the Irish brand of passionate food leaders at home and abroad.”
The two-year programme will be delivered through hybrid learning – primarily online with a residential in MTU Bishopstown Campus, Cork for one week per year – and will suit those who are interested in or are already working in supervisory and management roles within the meat and related industries, who wish to become a leader within their organisation.
There are 25 spaces earmarked for the programme starting in January 2026.
Ideally candidates will have achieved a Level 6 qualification, however the university’s policy in relation to recognition of prior learning (RPL) also applies.
See mtu.ie.
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