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Craft Beer & Spirits Summit
December 1st 2022
Sport Ireland Campus, Blanchardstown




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 * Home
 * Agenda
 * Speakers
 * Associations
 * Exhibitors
 * Sponsors
 * Register
 * Media
   
   * Media Partners
 * Co-Located Events

The Craft Beer & Spirits Summit
1st December 2022 | Sport Ireland Campus, Blanchardstown
REGISTER NOW

ABOUT

The annual Craft Beer & Spirits Summit, which is taking place on December 1st at
the Sport Ireland Campus in Blanchardstown, will cover all key aspects of the
€44 million turnover Irish craft beer industry and the blossoming craft spirits
sector.

There are currently about 75 microbreweries operating in the Republic of Ireland
– up from 15 in 2012 – producing over 157,000 hectolitres of beer annually. One
in five microbreweries has a turnover in excess of €1 million. Craft beer
consumption in Ireland is continuing to rise and currently accounts for 2.8% of
the total beer market.

However, this compares to 12.7% in the US where craft brewing has been
encouraged by very strict competition laws. Irish craft brewers face major
difficulties in gaining a more sustainable foothold in the market due to the
dominance of the multinational beer brands with their significant distribution
networks and big marketing budgets.

A market share of 5% and above is considered to be necessary for the long-term
sustainability of the craft brewing sector, according to the Independent Craft
Brewers of Ireland (ICBI), a trade organisation representing independently owned
microbreweries across the island of Ireland, but this would necessitate a very
significant increase in consumption levels. To retain viability, the ICBI
believes that the sector needs continued supports to grow, primarily to help
educate consumers about the benefits to the local economy of switching to Irish
owned craft beers.

The Irish craft spirits category, encompassing whiskey, gin, vodka, brandy and
poitín, is experiencing a renaissance as new distilleries spring up across the
country. The white spirits sector is particularly buoyant, aided by strong new
product development activity.

Delegates have registered to attend from:

 * Ingredient & Equipment Suppliers
   Independent Brewers
   Independent Distilleries
   Off Licenses
   Pub/Clubs
   Pub Groups
   Online Retail
   Supermarkets
   Convenience Stores
   Wholesalers & Distributors
   Restaurants
   Hotels
   Café Bars

SPEAKERS CONFIRMED

JENS BLEIEL

CO-FOUNDER & EXECUTIVE DIRECTOR - ANABIO TECHNOLOGIES

"THE FUTURE OF FOOD: EMOTIONS, CONTRADICTIONS, BACK TO THE ROOTS…"

Speaker Bio Synopsis



Jens Bleiel started his career as a management consultant in Germany. After 5
years, he joined Dutch company Numico and held several management and executive
functions in the baby food branch of the company. His last function was Global
Marketing Director Infant Milks. After 10 years, Jens Bleiel joined Dutch
multinational DSM. As Senior Vice President Metabolic Health Products, he built
the functional food business in the area of metabolic health products. From 2009
to 2018, Jens Bleiel was Chief Executive Officer of Food for Health Ireland,
which combines world-class science of 7 Public Research Organisations and the
industry expertise of 5 leading dairy companies in Ireland to improve health
through innovation in food. Since September 2018, Jens works as mentor for the
Enterprise Ireland mentor program and as an advisor for innovation-driven
nutrition, food ingredients and technology companies. He is Executive Director
and Co-founder of AnaBio Technologies Ltd. and of BioEnz Technologies. He serves
on the Board of The Food and Health International Advisory Board of Örebro
University, Sweden.





Food is pure emotion, we eat every day, food creates pleasure and huge concerns
at the same time. The food industry hasn’t really solved the big societal
concerns like obesity or malnutrition, obesity now being tackled by the pharma
industry. A growing number of consumers favour plant based milks, meat-free
burgers and vegan options, whereas naturality, purity and nutritional value are
at least doubtful. Is “back to the roots” a possible future of food ?


GERALDINE HERBERT

MOTORING EDITOR - SUNDAY INDEPENDENT

Speaker Bio



Geraldine Herbert is columnist and motoring editor at the Sunday Independent and
Ireland’s first female motoring editor of a national newspaper. A regular
contributor to Radio and TV including RTE, Virgin Media and the BBC on motoring
and consumer issues she has written about Transport and Motoring for over two
decades. Founder and editor of Ireland’s first and only website for women on
wheels - www.wheelsforwomen.ie – bikes, cars and motorbikes Geraldine strives to
broaden the wider motoring discussion to include sustainability, safety and
inclusivity. She is a graduate of both the NUI and Trinity College


MARGARET DINEEN

CEO & FOUNDER - BLUE SKY FOOD CONSULTING

"CREATING RESILIENT FOOD BUSINESS WITH SUSTAINABILITY EMBEDDED WITHIN END TO END
SUPPLY CHAINS."

Speaker Bio Synopsis



Margaret Dineen has worked within Food retailing and manufacturing commercial
and operational roles over the past 20 years. Now CEO and Founder of Blue Sky
Food Consulting, she supports the Food Industry to build pathways to ethical,
sustainable, and profitable growth.





Stemming from the UN Sustainable Development goals and how our government are
driving the National Implementation plan to support Ireland's journey on
sustainability, Irelands Food and Drink industry is a large part of this work
and must be supported and educated on how they can make small steps in their
daily supply chains to work collectively towards these goals.


KEVIN MCPARTLAN

CEO - FUELS FOR IRELAND

Speaker Bio



Kevin McPartlan joined the then Irish Petroleum Industry Association as Chief
Executive Officer in 2018. He worked with Members to redefine the vision of the
organisation to reflect the shared understanding that the fossil fuels cannot be
the basis of Ireland’s long-term energy plans, or the basis of the industry’s
long-term business strategy. This understanding led to the renaming of the
organisation as Fuels for Ireland.

He is now determined to work with all Members to maintain a resolute focus
achieving carbon neutrality for Ireland by 2050, while continuing to vigorously
advocate on behalf of Members on fuel specifications, health and safety, tax and
other issues.

Kevin has an academic background in law and has worked in communications and
public affairs roles for NGOs, start-ups, major multinational corporations,
business representative bodies, political leaders and sovereign States


LORRAINE HESKIN

CEO & FOUNDER - GOURMET FOOD PARLOUR

"GREAT FOOD, GREAT PEOPLE AND GREAT TIMES"

Speaker Bio Synopsis



Lorraine Heskin is Founder and CEO of Gourmet Food Parlour. She studied at the
University of Limerick before heading to New York, working in a range of food
businesses. She opened the first restaurant in Dun Laoghaire in 2006. Since
then, GFP has grown organically, currently employing over 250 people across its
numerous locations.





Lorraine will be talking through her experiences in hospitality to date, how she
has managed to sustain and grow her Gourmet Food Parlour restaurant group into
the success it is today. Topics covered will include prioritising local, Irish
produce, the customer experience, how to deal with recruitment shortages and
other challenges including adapting during the pandemic, as well as the
importance of strong, dynamic menu offerings and more.


SHARON HIGGINS

DIRECTOR OF MEMBERSHIP & SECTORS - IBEC

"IRELAND’S FOOD AND DRINK INDUSTRY: MANUFACTURING IN IRELAND TO COMPETE GLOBALLY
2022"

Speaker Bio



Director of Membership & Sectors. With Ibec since 1996, holding senior positions
including Head of Sectors and Director, Irish Medical Devices Association; and
Assistant Director, Pharmachemical Ireland. MSc and BSc in Industrial Chemistry
(UL) and Diploma in Company Direction from the Institute of Directors. Oversees
the work of 38 trade associations, with responsibility for business development,
marketing, membership engagement and corporate events. Winner Outstanding
Contribution to the MedTech Sector Award, 2014.


OWEN POWER

MANAGING DIRECTOR - ENERPOWER

"CHOOSE SOLAR PV FOR BUSINESS - MEET YOUR SUSTAINABILITY TARGETS AND GENERATE
FREE ELECTRICITY"

Speaker Bio Synopsis



Owen is the Managing Director of Enerpower, a leading provider of renewable
energy solutions, through innovation, pushing the boundaries in sustainable
self-sufficiency for commercial and industrial sectors. He has 25 year's cross
-functional experience gained in national and multinational organisations, Owen
has a proven track record in project management and process optimisation.





Companies across all sectors are looking towards reducing their carbon footprint
by implementing renewable energy technologies. Enerpower are focused on bringing
innovative low carbon solutions to our clients such as Eli Lilly, Lidl, BWG,
Charles River laboratories, Wicklow County Council and many more. We help
companies to become more self-sufficient for their energy needs, protecting them
against future price increases. Learn more about how changing your business to
renewable energy can help your business t generate free electricity and meet
sustainability targets.


MARY SADLIER

CEO - COOLE SWAN

"COOLE SWAN - THE THRILL OF IT ALL"

Speaker Bio Synopsis



Straight out of university I joined Arthur Andersen. I left there and went to
Corporate Finance in Diageo. Literally fell into Coole Swan. On paper the plan
was simple. The journey on the other hand is everyday complex, demanding and
bizarrely satisfying. Starting an alcohol brand is like sky diving - your worst
fear is the parachute will not open but somehow you jump because you cannot
resist the thrill.





What I have learnt about building a spirits brand from the basement up.


SEANY MCCLEARY

DIRECTOR - STREAT SCHOOL

"THE STREET FOOD REVOLUTION"

Speaker Bio Synopsis



Seány Mc Cleary is a street food fanatic & has been a serial entrepreneur from a
very young age. After a five year journey around the world, through thirty
countries, Seány returned to Ireland in early 2017 with the aim to revolutionise
the Irish street food scene. Five years on, he continues to run Blasta Street
Kitchen, an award winning fleet of Irish food trucks, as well as StreatSchool, a
more recent venture, which has created an end to end solution for startups or
companies wanting to enter the €2.5billion Irish & UK street food scene.





Intro - Stats on the street food industry - Street Food vs Bricks and Mortar -
Recession-proof your business - End to end solutions - Q&A - Thanks


ROISIN BUCKLEY

PRODUCER | DIRECTOR - PIQUANT

"TELLING YOUR SUSTAINABILITY STORY"

Speaker Bio Synopsis



A former RTÉ Producer with a passion for sustainability, Róisín specialises in
communications, production and management and is responsible for leading
Piquant’s communications and media production teams. With her focus on the
audience experience Róisín is adept at finding the story, producing the story
and promoting the story.





How to effectively communicate your sustainability message to audiences in an
online world. Digital communications expert Róisín Buckley takes you through the
full communications cycle; from positioning to audience targeting, platform
identification, messaging, storytelling, and the rollout of creative initiatives
that will engage audiences in the digital space and connect them to your
sustainable food story.


LORRAINE ALLEN

LEO BUSINESS MENTOR & MANAGING DIRECTOR - BRAND INNOVATION IRELAND

Speaker Bio Synopsis



Lorraine Allen has 20+ years’ experience in innovation and marketing. She has
developed brands, marketing campaigns, and created new products for Nestle,
Kellogg, & Glanbia in Ireland, UK, & European markets. She has created
innovation pipelines and implemented commercialisation processes to prioritise
and fast track ideas to launch.
She founded Brand Innovation Ireland in 2018 and works with SMEs, start-ups, and
larger organisations across Europe to help grow their business. Her experience
spans different industries, geographic markets & the full product life cycle.
An advocate of design thinking, she uses the process to create & nurture new
ideas with the target user to successfully launch new products & services to the
market. Lorraine also specialises in creating and developing brand identities,
marketing strategy & communication plans for new and established brands.
Lorraine currently sits on the Board of Bord Bia and is Chair of their Consumer
Foods Board. She also works as an innovation expert for the European Commission
and business mentor with the Local Enterprise Office.





Lorraine Allen has 20+ years’ experience in innovation and marketing. She has
developed brands, marketing campaigns, and created new products for Nestle,
Kellogg, & Glanbia in Ireland, UK, & European markets. She has created
innovation pipelines and implemented commercialisation processes to prioritise
and fast track ideas to launch. She founded Brand Innovation Ireland in 2018 and
works with SMEs, start-ups, and larger organisations across Europe to help grow
their business. Her experience spans different industries, geographic markets &
the full product life cycle. An advocate of design thinking, she uses the
process to create & nurture new ideas with the target user to successfully
launch new products & services to the market. Lorraine also specialises in
creating and developing brand identities, marketing strategy & communication
plans for new and established brands. Lorraine currently sits on the Board of
Bord Bia and is Chair of their Consumer Foods Board. She also works as an
innovation expert for the European Commission and business mentor with the Local
Enterprise Office.


ANTHONY GRAY

AWARD WINNING RESTAURANTEUR - EALA BHAN

Speaker Bio



A passionate ambassador for Sligo, Award Winning Restauranteur Anthony Gray's
true love is showcasing fresh and seasonal produce in an artistic environment.
Anthony and his team at Eala Bhan and Hooked restaurants, strive to showcase the
finest tastes of the North West of Ireland, using only the best locally sourced
artisan ingredients.

Anthony is ” THE NORTH WEST’S ULTIMATE FOODIE” and in March 2019 was deservedly
awarded “LOCAL FOOD HERO” for Sligo & Connaught.He dedicates his time to
championing Sligo and the Wild Atlantic way as a world class foodie destination.

Having previously held the position of Chairman, Anthony is now on the board of
the Sligo Food Trail, which has been energetically and effectively putting the
dynamic food culture of the beautiful city of Sligo on the culinary map of
Ireland. He is also past President of the Restaurant Association of Ireland. Ex
Chair of Sligo Tourism.


DAVID LITTLE

CHAIRMAN - THE IRISH PACKAGING SOCIETY

"THE IRISH PACKAGING SOCIETY AND SUSTAINABLE PACKAGING EDUCATION"

Speaker Bio Synopsis



David is a Print and Packaging Technologist and Packaging Trainer with extensive
experience across all packaging substrates and processes. He has worked in all
the key sectors, from Corrugate to Repro. Supporting your Training needs and
Technical, Marketing or Procurement Departments, to increase knowledge,
efficiencies, reduce costs and improve speed-to-market.
David, lectures for the DIT and IOM3 in Packaging Technology, is a Fellow of the
Institute of Material, Minerals and Mining and is Chair of the Irish Packaging
Society, Head Trainer IOM3 (packaging) and Board Member of The Packaging Society
(UK).





This talk will introduce The Irish Packaging Society our aims, benefits and
membership. We will also introduce our associated training courses on Packaging
Technology, Sustainability and our Webinar plans for the year ahead.


SIMON MCKEEVER

CHIEF EXECUTIVE - IRISH EXPORTERS ASSOCIATION

"SUSTAINABILITY IN FOOD SUPPLY CHAINS"

Speaker Bio Synopsis



Simon McKeever is the Chief Executive of the Irish Exporters Association (IEA)
having held this position since 2013. Simon leads the Association’s work on
several policy areas including Competitiveness, Brexit, Market Diversification,
Sustainable Trade and Investment and Trade Compliance.
The IEA’s participation on several Government stakeholder groups, and EU forums
is driven by Simon on behalf of the IEA’s broad membership base, which includes
companies across the international trade industry. This broad membership base
well places the IEA as a key interlocutor in the supply chain.
Prior to Simon taking up his current position as Chief Executive, he spent 3
years as Director of Trade and Investment at the British Embassy in Dublin,
which placed him at the forefront of joint trade strategy between Ireland and
the UK, before this Simon worked for 18 years in the financial markets.





Creating Sustainable Practices in the Food Supply Chain


EOIN SHEEHAN

MANAGING DIRECTOR & RESIDENT CHEF - COUNTRY MUNCH LTD & THE SIX O’CLOCK SHOW

"LIONS DEN JUDGE"

SHANE DAVEY

MANAGING DIRECTOR - SUGARLOAF BEVERAGES

"JUMPING OUT OF AN AIRPLANE WITHOUT A PARACHUTE, BUT THINKING I COULD FLY!"

Speaker Bio Synopsis



Shane Davey has twenty years' + experience within the FMCG business in Ireland
The last fifteen working in the alcohol industry for some of the industry’s
biggest brand owners selling some of Irelands biggest alcohol brands. Shane set
up istil38 a craft Irish vodka a year ago. Istil38 is Irelands number one vodka
brand, but it competes in a category dominated by the multinationals.





Why doing business in the alcohol or food industry in Ireland is such a
challenge.


DERMOTT REILLY

CEO - INGENIATOUCH LTD

"SUSTAINABLE IDEAS FOR FOOD PROFESSIONALS"

Speaker Bio Synopsis



Dermott Reilly created and managed a food packaging and distribution business
for 16 years. For over two decades, he has focused on commercial
nanobiotechnology solutions that reduce the use of toxic chemicals and
processes, whilst leveraging the intrinsic value of natural ingredients and
solutions.





New tools for a sustainable food business


JOHN BEHAN

SALES DIRECTOR - CELTRINO

"SUPPLY CHAIN CONNECT - HOW DIGITALISING YOUR SUPPLY CHAIN CAN PREPARE YOU FOR
THE FUTURE"

Speaker Bio Synopsis



John Behan is Sales Director and co-founder of Celtrino. John has over 30 years'
experience helping businesses automate their supply chain through EDI,
eInvoicing and custom-built software solutions. John has worked with and advised
clients such as Uniphar, Tayto Snackfoods, Sysco, John Player & Son to name but
a few.





John will speak about Celtrinoʼs latest development, Supply Chain Connect.
Supply Chain Connect (SCC) is an online business application that enables
organisations to exchange electronic business documents with all their trading
partners over a secure global network -ensuring greater efficiencies and
ensuring substantial cost reductions. SCC negates the need for the customer to
exchange documents by email which reduces the risk of cyber-crime since all
electronic documents sent or received through the platform are safe with multi
factor authentication (MFA) required.


ANDREW BRADLEY

MANAGING DIRECTOR - BRADLEY: THE BRAND AGENCY

"LIONS DEN"

ALAN GORMLEY

CEO - SHOPBOX AI

"AI : POWERING THE FUTURE OF ONLINE SHOPPING EXPERIENCE"

Speaker Bio



For nearly 25 years, Alan has worked with retailers at the forefront of AI.
Driven by a desire to harness this power for the masses, Alan founded Shopbox AI
in 2020. Its mission : help retailers grow their business by exploiting AI with
minimum effort, to compete against global ecommerce players.


AISLING KIRWAN

DIRECTOR OF OPERATIONS - POSITIVE CARBON

"WHAT IS THE REAL COST OF FOOD?"

Speaker Bio Synopsis



Rolled out food waste solutions to 1000s of locations across Ireland, UK and
Australia. Expertise in operations and financial management. Voted one of the
100 women changing Ireland in 2021. Won the 2022 Cisco Global Problem Solver
Challenger, 2020 Business Spirit Award and the 2020 IntertradeIreland Seedcorn
competition. "





The cost to remove carbon emissions produced by food must be considered if the
industry is to effectively reach net zero by 2050 and to shift away from food
items that are more harmful to our health and the environment. Feeding 8 billion
people, which will increase to 9.8 billion by 2050, comes at a massive cost to
the planet. But this isn't a one-size-fits-all type problem, with certain kinds
of food contributing to a larger portion of the pie. Overhauling our food system
to sustain our growing population will demand a multi-pronged approach but
understanding the carbon-intensity of our diets is one of the crucial steps. The
R&D team at Positive Carbon calculated the real cost of food using
publicly-available data to determine the amount of carbon produced by one
kilogram of over 500 food items and adding the price carbon removal company,
Climeworks, charges to capture one kilogram of carbon. The current price of one
kilogram of food, according to Tesco prices, does not reflect the carbon cost of
food. By knowing the price to remove the carbon emitted by food, we can begin to
improve the value chain of our food system and reduce its impact on the
environment. Key findings: Butter currently costs €1.98/kg but to remove the
carbon that is emitted from its production brings the real cost of butter to
€14.09/kg, resulting in a staggering 7.12x price increase. Surprisingly, once
the price of carbon removal is added to rice, which currently costs €0.99/kg, it
leaps to €4.02/kg causing a 4.06x price increase. Interestingly, as lamb,
chicken, bacon and salmon all have higher price tags, when the carbon price is
added the increase is relatively marginal causing a 1.68x, 1.67x, 1.54x and
1.42x price increase respectively. When the impact of carbon emission is
internalized, beef and dairy are shown to be highly expensive, with fruit and
vegetables much less so, according to the scientific literature. As a result the
real cost of food, alongside food waste prevention, supports food businesses to
achieve net zero targets and also has a wider impact on the global food system
as it urges us to review our production and purchasing practices, leading to
less waste and a beneficial reconstruction of the food supply chain.


ANGELA MURPHY

DIRECTOR - ANGELA MURPHY DESIGN ASSOCIATES

"DESIGN AND TRENDS FOR PUBS AND HOSPITALITY PROJECTS"

Speaker Bio Synopsis



Angela has specialized in hospitality and commercial design for over twenty
years. A key feature of this includes traditional pub restoration and
developments projects. Currently a regular element includes historical building
renovations that go side by side with mixed-use developments. These include
commercial, hospitality, retail and residential projects. Previously Angela
played a key design role when Guinness extended the Irish Pub concept around the
world. She formed her design practice in 1994 and since then has carried out
numerous award-winning pub, hotel and fit-out projects throughout Ireland,
Europe, North America and Asia. She is honours graduate in Environmental Design
from the College of Marketing and Design/TU Dublin having specialized in
furniture and interior design. She recently received a Master’s Degree from TU
Dublin which researched the benefits of restored buildings for commercial and
residential use. At present the company is working on a number of projects that
see the anchor area, the pub, being restored with various developments of
ancillary areas for mixed uses added including entertainment, retail and
residential spaces.





Some of the developing trends in the hospitality sector are opening up
opportunities for mixed use developments. The presentation highlights some of
these opportunities. It showcases some examples including design concept
drawings and photographs during construction of buildings that “look well past
their sell by date,” where a little extra effort has provided a lot of added
benefits to the client, the business and the wider communities. Some examples
show a core pub area being restored, including the shopfront and development of
ancillary areas provide for a variety of uses including entertainment, retail
and residential spaces. With the growing consumer demand for Green Business
practices and the aims of the Circular Economy this also gives clients a unique
competitive edge and opportunity for positive brand messages.


REBECCA SWEENEY

HEAD CHEF - HOOKED RESTAURANT SLIGO

"AN ISLAND OF FISH"

Speaker Bio Synopsis



Originally from Galway, I am the Head Chef of Hooked Restaurant, Sligo. I
graduated from ATU with a Bachelor of Business degree in Culinary Arts
Management. I am also one of the Taste the Atlantic Ambassadors for 2022,
collaborating with Bord Iascaigh Mhara and Chef Network. With a fish farming
family background, I am passionate about Irelands seafood industry, our
consumption of these products, the health benefits and how we can be more
sustainable.





Its time to make seafood cool again! Seafood was a major staple of our
ancestor’s diet, where fish was hand caught and cooked fresh. Irish waters have
an abundance of native edible species including salmon, trout, oysters, cockles
and more. Yet somehow, we have strayed from this path and now massively export
our local primary food source. As an Island, we still consume the least amount
of seafood compared to other European countries. How can we increase our local
seafood consumption? What are the health benefits? And why is it important to
support our local fish mongers and producers.


JULIAN EIERS

UKI SALES DIRECTOR - EDGEPETROL

"FUEL PRICING STRATEGIES TO INCREASE PROFITS"

Speaker Bio



Julian is the UKI Sales director at EdgePetrol, a fuel pricing software that
helps retailers increase their profits by providing better insights on their
data. Julian works with retailers of all brands ranging from 1 to 200 sites
across the UK and Ireland. Fuel retailers are facing serious challenges
including fluctuating volumes, aggressive competition, rising cost pressures and
market volatility.
Julian and the team at EdgePetrol work to provide retailers with the fuel
pricing tools they need to combat these challenges and future proof their
business.


ROSS HUNT

CEO - OUTMIN.IO

"LEVERAGING YOUR FINANCIAL DATA TO SURVIVE AND SUCCEED IN A RECESSION"

Speaker Bio Synopsis



An auditor by training, Ross launched and scaled several businesses,
implementing AI and machine learning to optimise efficiency and maximise
profits.





Survival of the fittest nowadays involves having the right reports at the right
time to enable better business decisions, such as streamlining processes to
compete in the current market. Ross will show how hospitality and retail
businesses can implement simple measures to best prepare for hard times and
thrive when times are good.


NIKITA COULTER

SUSTAINABILITY CONSULTANT (HEAD OF IRISH OPERATIONS) - A GREENER FESTIVAL

"THE FOOTPRINT OF FOOD"

Speaker Bio Synopsis



Nikita Coulter is a Sustainability Consultant with A Greener Festival (AGF).
Nikita has 15 years’ experience in disciplines ranging from ecology to event
waste management. Working with AGF since 2017, Nikita provides advice and
support to event organisers, venues and suppliers to bring sustainability to the
forefront of their operations.





A 2006 study by the UK’s Carbon Trust determined that the food we buy adds up to
over 20% of our total individual Carbon Footprint. At the same time, it is
estimated that in the developed world we waste approximately one-quarter of the
food we buy. Available research indicates that moving toward a diet higher in
plant-based foods is both healthier for us and has a lower impact on the
environment. Additionally, a range of indirect factors add to the overall
Footprint of Food and must be accounted for, including land used for
agriculture; organic growing vs. chemical fertilizers; energy and water required
for processing and storing food; food miles; packaging; serve ware, and food
waste. Monitoring, measuring and acting on all of these aspects is especially
important for companies and organisations that buy, prepare, serve and
potentially, waste, large volumes of food. This talk will look at the various
steps that individuals and the food industry can take to calculate and reduce
the Footprint of Food.


AUSTIN O KEEFFE

HEALTHY FOOD & BEVERAGE DISTRIBUTOR - AOK CAFE

"IS COFFEE GOOD FOR YOU?"

Speaker Bio Synopsis



Austin O Keeffe is the official stockist in Ireland of the DXN range of healthy
beverages and natural supplements, including their successful 'feel good'
nutritious coffee. He also helps people set up their own home based business
promoting the DXN range of products.





A summary of the most recent research on the effects of coffee, looking at the
benefits and possible side effects.


MARIA TECCE

PUBLIC SPEAKING COACH - MARIA TECCE INC.

"'DAVID & GOLIATH: WHY STORYTELLING IS THE FUTURE OF CRAFT BREWING'"

Speaker Bio Synopsis



Maria Tecce is a Public Speaking Coach, keynote speaker, performer, and writer.
Maria uses her 20+years’ experience as a Speech Coach and professional performer
to empower business professionals to take their public speaking and vocal
performance to the next level in order to engage, inspire, and move their
audiences to action. She has voice coached for companies like Stryker, Novartis,
Google, Diageo, Doehler, KPMG, Ulster Bank, Bank of Ireland, Ericsson, Smurfit
Business School, Volkswagen, and Johnson & Johnson.
Maria’s motto:
“Own your voice. Own your story. Own the room.”





The craft beverage industry has grown exponentially over the past 10 years and
people are shifting their allegiance and spending power to smaller, more
personal brands instead of the historically big hitters. Why? Because people
like the underdog. They LOVE the personal story that goes with that brand and if
your audience can relate to your story in a personal way, you can move them to
action. This is where Storytelling and public speaking skills come in. They help
you establish instant rapport with your audience, give them a reason to care,
and ultimately buy-in to what you're selling. All human beings buy from an
emotional place so if you give your audience a story they can connect with
emotionally and make them feel that you are having a conversation with them,
rather than giving them a sales pitch, you will win their trust. And people buy
what they trust. Want to increase sales and connect with a specific demographic?
Want to get buy-in from your audience at your next Craft Brewing Conference?
Want to motivate and inspire your staff and make them Brand Ambassadors for your
company? Then you have to give them a reason to care and listen. Becoming a
master storyteller will allow you to engage, motivate, and inspire your audience
to listen. Storytelling allows you to connect with them on a profound, emotional
level and move them to action. Audience Takeaways: 1. Surprise & Delight...
Storytelling skills are the new 'hardskills' in drink sales 2. Master the Three
P's: Prepared, Polished, and Professional 3. Why Should We Care or Listen?
Aligning the Holy Trinity of Storytelling: Message, Physical Presence, and Vocal
Delivery Thanks so much and let me know if this topic interests you for this
event.


TONY CARROLL

MANAGING DIRECTOR - AP CONTROLS LIMITED

"SUSTAINABLE PACKAGING & COST EFFECTIVENESS."

Speaker Bio Synopsis



An experienced packaging professional who remains passionate about eco friendly
packaging. 18 years ago I started my own packaging company with its main focus
to offer sustainable packaging to customers who was interested in our
environment. My advice to any business is: STOP using single use plastic & find
an alternative solution.





5 years ago our packaging landscape was very different 5 years from now what
will packaging look like. FAKE Claims and Verified Claims can you say for sure
that your packaging is biodegradable? WHO can we trust and who are the governing
bodies. What will the future look like.


PAUL PHIPPS

SUSTAINABLE HYDRATION SALES MANAGER - AQUA LIBRA CO - BRITVIC PLC

"PACKAGELESS SUSTAINABLE HYDRATION FOR HEALTHY PEOPLE, HEALTHY PLANET"

Speaker Bio Synopsis



With over 20 years experience as a Sales Manager across a number of industries,
Paul has combined this experience with his passion for sustainability to promote
ways of hydrating in a healthy more sustainable way.





Paul will talk about Britvic PLC’s 2025 “Beyond the Bottle Strategy”. Aqua Libra
Co are re-inventing hydration for the purpose of creating Heathy People and
Healthy Planet. Our aim is to promote healthy hydration whist reducing the
requirement for packaging. With over 40 years experience with water and how to
flavour it, we use this to deliver market leading solutions to help our
customers on their sustainability journey. As Gold members of Origin Green, our
ambition is to be at the forefront of innovation, supplying sustainable
Hydration to our customers & our Community.


MARK BRILL

VICE PRESIDENT SALES & MARKETING, UK & IRELAND - TOMRA COLLECTION SOLUTIONS UK
AND IRELAND

"WHAT DOES DRS MEAN FOR FORECOURT AND CONVENIENCE"

Speaker Bio Synopsis



Mark Brill has been with TOMRA since 2018, focussing on helping retailers in the
UK and Ireland prepare for the upcoming deposit return schemes. He has first
hand experience of seeing how DRS operates in markets across Europe. Mark has
experience in various commercial roles from sales director to general manager in
UK, Europe and Asia with companies including Procter & Gamble, Wella and
Jacob’s. Mark is passionate about making sustainability work for retail
businesses and is enjoying working closely with Ireland’s retailers ready for
DRS go live.





A Deposit Return System for drink containers is coming to Ireland. The system
will be national and will ask retailers across Ireland to become return point
operators. What does that mean for Forecourts and Convenience stores? What are
the opportunities? What are the watch outs? How do I get ready? TOMRA are Global
Leaders in offering automated solutions to return point operators and will share
some of our learnings and experience from around the globe.


SHANE SANTRY

ARCHITECT - SSA ARCHITECTS

"ALCOHOL LICENSING"

Speaker Bio Synopsis



Shane is a registered Architect with over 24 years experience in architecture,
construction, interior design, the procurement of buildings, expert witness
services, and licensing. He is a member of several Royal Institute of the
Architects of Ireland (RIAI) committees and is an RIAI/CIF accredited
Conciliator and Arbitrator.





Details and process for acquiring an alcohol licence for food & hospitality
premises.


NEIL BRADLEY

CHEF, FOUNDER, CEO - KITCHEN OS

"THE FUTURE KITCHEN"

Speaker Bio Synopsis



A renowned chef & restauranteur for over 25 years, Neil established the Foodtech
company Kitchen OS after looking for & failing to find usable & affordable
innovations to help him run his restaurants & kitchens.

The first project released under the Kitchen OS brand is Food Safe System,
digital, paperless & automated food safety compliance, the has been recently
followed up with Food Label System, a hand held kitchen label printer for food
safety, stock & allergen control in professional kitchens.

As an experienced chef & operator Neil has a unique insight into the issues
faced in professional kitchens & the environment in which any solution must
operate, this has led to a robust, usable & affordable catalogue of products.





In an increasingly challenging environment where staffing & costs are critical
issues, how can we ensure that hospitality & food service businesses reach their
targets? We believe the Future of Kitchens is the adoption of technologies that
complement the creativity of the chef, not replace it. We will show you how
digital innovations and the Internet of Things (IOT) can free up essential staff
& drive efficiencies, ensuring a sustainable & healthy future for all in food
service.


ANN RUDDY

CEO - REDROSE DEVELOPMENTS LTD

"SCALEABLE, SUSTAINABLE NUTRIENTS FROM OCEAN PLANTS"

Speaker Bio Synopsis



With almost a decade of time and focus into the world of marine plants and
valuing the potential for markets such as food, feed, fertiliser. Ann has
designed systems that will enable food manufacturers to confidently use seaweed
compounds in high volume foods to enhance the mineral and functional compounds.





The presentation will focus on the outputs of seaweed that has been processed
using novel technology to identify and isolate compounds that are of value to
many sectors. Focusing on the key aspects of seaweed that can be targeted to
meet nutritional needs we are able to work with manufactures to deliver at scale
with validated quality of products to meet high volume foods. The presentation
will also outline the systems to increase the volume of seaweed cultivated
offshore to improve quality and consistency. Whilst detailing how near-shore
processing captures many previously lost micronutrients and bio actives. Using
innovative and breakthrough technology which is about to disrupt the seaweed
supply chain the presentation will outline what this will mean to food producers
and the wider population.


PADDY LYNN

FOUNDER & CEO - WEHAVECHEFS LTD

"ADD HOSPITALITY STAFF TO THE GENERAL SKILLS PERMIT TO REVIVE OUR INDUSTRY"

Speaker Bio Synopsis



Paddy is a graduate of Economics and Geography from TCD with a masters in Music
Technology from DKIT. He has been a working in the service industry for 25 years
and took a keen interest in wine while managing Matt the Thresher Dublin and
completed the WSET advanced programme. Those years of study allowed him to
travel extensively. With a reinforced appreciation of the hospitality world at
large, Paddy took a step back to examine ways to enhance or improve the
hospitality environment in Ireland. HIs first business was Quick Smart
Solutions; we refurbished refrigerated box bodies, converting them to
food-trucks during the covid years. As we emerged from the brutal pandemic it
became clear the hospitality industry was desperate for staff, especially chefs.
Paddy's brother Rowan (a top quality chef in his own right) and himself founded
WeHaveChefs Ltd.





Calling on the Department of Enterprise, Trade, and Employment (DETE) to examine
and revise the ineligibility list for general skills permit allowing the
addition of most hospitality jobs. This will allow fresh talent to join our
industry from outside the EU member states; kickstarting the regrowth of our
hospitality sector.


BHARAT SHARMA

CEO - MONSOON CONSULTING

"THINKING ABOUT ECOMMERCE FOR YOUR FOOD & DRINKS SUPPLY/DISTRIBUTION BUSINESS.
(B2B)"

Speaker Bio Synopsis



Bharat Sharma, is the CEO of Dublin HQ based Monsoon Consulting, providing
eCommerce solutions to Ireland (Europe) & UK market with focus on Food & Drinks
sector.





With the digital economy the new normal in all aspects of our lives, Monsoon
Consulting explores how all members can take advantage and transform their
business to leverage the eCommerce opportunities. Using our deep insights
working with Food & beverage clients like Sysco Food, we will demonstrate how we
can empower Food & drinks businesses to take advantage of power of B2B eCommerce
to not only increase revenue and customer loyalty but also streamline costs,
efficiencies and de-risk covid like critical point of failure for sales - order
fulfilment process. In our presentation we will cover: What impact it can make
to your business Industry Specific Challenges & Solutions for food & drinks
Sector Apex Ready to Launch Features & Functionality Offering Go-to-market
strategies Case Study(s)


CATHERINE WHITE

MASTERS RESEARCHER WITH ATU DONEGAL - ATU DONEGAL

"RESEARCH IN THE IRISH CRAFT BEVERAGE VISITOR CENTRE EXPERIENCE"

Speaker Bio Synopsis



Currently undertaking a masters in research that is focusing on the visitor
experience within Irish craft breweries and distilleries.





Why the need for research into the visitor experience within Irish craft
breweries and distilleries arose due to the rapid growth in the industry
diversifying their offering into tourism through tours and tastings at these
facilities. Uncovering the elements of what makes up a successful craft beverage
visitor experience both from the supply and demand side will allow for the
development of management criteria for the Irish craft beverage visitor
experience. Studies on craft beverage industries in other countries have seen
successful visitor experience lead to an increase in sales and overall brand
loyalty when managed correctly. The Irish craft beverage visitor experience has
the same potential to have a sustainable and thriving tourism industry by
establishing a national standard of the visitor experience and add value to the
industry.Research in the Irish Craft Beverage Visitor Centre Experience


SHANE RYAN

MANAGING DIRECTOR - FIID LTD

"LIONS DEN JUDGE"

PAUL BOYLAN

TECHNICAL DIRECTOR AND CO-FOUNDER - VIVID EDGE

"FUNDING ENERGY EFFICIENCY IN THE FOOD SECTOR"

Speaker Bio Synopsis



Paul is an experienced, pioneering, corporate real estate executive, with a
particular interest in sustainability, now Technical Director/Co-Founder at
Vivid Edge, a company that is stimulating smart cities and energy efficiency
through its Energy Efficiency as a Service solution. Their mission is to help
organisations gain access to cutting edge energy efficiency technology to
realise immediate cost savings, increased operational resilience and reduced
emissions with no capital outlay.
Paul is a grounded individual with a passion for all things Green. He is a
chartered engineer, energy manager and auditor with an MSc in the Green Economy
and has won multiple energy, environmental and CSR awards. Paul is an elected
council member at Dublin Chamber of Commerce and sits on the Dublin Citi Council
SPC for Climate Action





Paul Boylan will be speaking about how energy efficiency is the quickest and
easiest way to reduce energy costs, reduce emissions and make the sector more
sustainable. Paul will also touch on the the more responsible funding enablers
that exist in the market place.


NOEL CARR

MANAGING DIRECTOR - DIOMAC

"REVEALING THE HIDDEN VALUES OF HAVING TRUE TRACEABILITY AND TRANSPARENCY IN
YOUR FOOD PROCESSING BUSINESS."

Speaker Bio Synopsis



Noel Carr is a graduate of UCC (Commerce) and DCU (Information Technology), he
trained with Ernst & Young and qualified as a Chartered Accountant in 1990.

For over 30 years, Noel has held senior positions in a number of family-owned
Irish manufacturing businesses.

In 2002, he founded DIOMAC to develop a print and apply labelling system to meet
emerging EU requirements for food traceability. Over the last 20 years, Noel has
assembled a great team at DIOMAC who have realised his vision to build DIOMAC
ERP, a fully connected food factory and financial management information system,
and to implement it for global Irish owned food processing and distribution
companies.

In addition to running business, Noel loves to run, he is a member of An Riocht
AC and regularly competes in Masters track, road and cross-country races.





Revealing the hidden values of having true traceability and transparency in your
food processing business. Food Traceability is now an integral part of all our
daily lives and demonstrating compliance with food safety regulations and
managing positive releases, product checks and product recalls is a core part of
any food business. In his talk, Noel reveals how true traceability, not just of
product but also of costs, is key to growing a profitable, sustainable business,
particularly in the current climate. Taking advantage of data already available
in your factory to better understand your products and processes so you can see
more, know more and make more. When you combine ERP data analysis with machine
data that’s when the real magic happens!


DR UMAR AL-QADRI

DIRECTOR - DEPARTMENT OF HALAL CERTIFICATION EUROPE

"OPPORTUNITIES IN THE HALAL FOOD AND BEVERAGE MARKET"

Speaker Bio Synopsis



Dr Umar Al-Qadri is the Director of Department of Halal Certification Europe, an
accredited Halal certification body based in Ireland. He has more than 10 years
experience in the Global Halal industry and has worked with clients such as
Keogh's Crisps, Aryzta bakeries, Glanbia Ireland, Irish Country Meats and others
to tap into the Halal market.





The global halal food and beverage market size was valued at USD 2.09 trillion
in 2021 and, with a CAGR of 6.56%, is projected to grow to USD 3.27 trillion by
2028. The increasing Muslim population worldwide and growing consumer concern
regarding food safety, quality and animal welfare have significantly increased
demand for halal certified food products. With an increase in the demand for
halal products across the world, manufacturers have widened their product
portfolio by introducing several value-added halal food items.


FIONA STAUNTON

OWNER - FIONAS FOOD FOR LIFE

"MENOPAUSAL WOMEN - A MISSED OPPORTUNITY UNTIL NOW"

Speaker Bio Synopsis



Fiona Staunton is a Ballymaloe trained Chef with a Degree in Education from
Trinity. She makes cooking good food uncomplicated through real time cookery
demonstrations with Fiona’s food for life.

As a breast cancer survivor, experiencing induced menopause, Fiona brings her
real-life experience to her 6 week menopause cooking programme.





This is an evolving market and trend as can be seen from the recent media
coverage in Ireland and the UK. Corporates are engaging with professionals to
educate their employees, create internal champions and menopause policies. Fiona
will tell her story and


JAMES BURKE

MANAGING DIRECTOR - JAMES BURKE & ASSOCIATES

Speaker Bio



James started his food and retail career working part-time in Supervalu Bantry.
He subsequently studied Retailed Management in DIT and joined Superquinn in
1984. He spent over 20 years in Superquinn, the last 10 of which were at Board
Room Level. His Superquinn executive roles included Business Development
Manager, Group Purchasing Manager and Trading Manager.

In addition James served on the advisory board of AMS €1 billion European buying
group and was a director of the Irish Purchasing Company Aontas. He holds a
degree in retailing and wholesaling from Stirling University in Scotland.


SHABBIR AHMED

DIRECTOR, SOLUTIONS ADVISORY - REPLAN

"CASE STUDY: LARGE BEVERAGE MANUFACTURER INCREASES PRODUCTION THROUGHPUT USING
REPLAN AI-DRIVEN SOLUTION"

Speaker Bio Synopsis



Shabbir brings over 25 years experience working in all elements of planning.
With an Industrial Engineering background Shabbir has worked for some of the
premier brands within Food & Beverage. He was the Planning Manager at Silver
Spoon (British Sugar), worked in Supply Chain Development at Kellogg Europe, was
the Head of Supply Planning and Head of New Initiatives at Coca-Cola GB and Head
of Planning Europe for Tate & Lyle Sugars.

He has a passion for achieving solutions for clients that are fit for purpose
and for the longer term needs of the business. A practical planning thought
leader specialising in using cutting edge AI technology to step change the
effectiveness of planning functions in organisations to drive optimisation,
increase throughput, and position the enterprise planning function to better
manage stakeholders to identify and eliminate issues in the short, medium and
long term horizons.





Volatile demand and inaccurate capacity planning caused insufficient production
throughput. Copacking seemed like the only option to meet customer service. By
embracing new technology, this top-three food and beverage (F&B) manufacturer in
Europe delivered additional sales volume from existing lines in weeks,
eliminating the need for copacking and delaying additional CapEx.


TARA BEATTIE

FOUNDER/HOSPITALITY EXPERT - PREPSHEETS

"MANAGING FOOD COSTS IN CURRENT CLIMATE"

Speaker Bio Synopsis



A results and innovation driven entrepreneur, with over twenty years experience
setting up and running successful hospitality operations. Excellent operational
understanding, strategic thinker and quality focus through every aspect of every
operation. Hugely driven by technological advances in operations and always
excited by new challenges.





The importance of reading daily emails from suppliers, calculating your dish
costs and ensuring your team are consistent with how they prepare dishes to
ensure the costs are correct and waste is kept to a minimum (both food and
labour)


EOIN CLUSKEY

MANAGING DIRECTOR - BREAD41

"FUTURE FOOD AND SUSTAINABILITY"

Speaker Bio Synopsis



Eoin Cluskey is the co-founder and managing director of Bread41, bakery located
in Dublin. At Bread41, we believe that as we strive to become a sustainable
business, we have the potential to make a significant contribution towards our
community from a social, economic and environmental perspective and we are super
excited about the future. We believe that good business is good for business and
that we as a business can thrive in a sustainable way.





At Bread 41, we have aligned our business around the UN SDG’s goal 12
(responsible consumption and production) and goal 2 (zero hunger). Currently we
are adding SDG 4 (education) to those two based on how prevalent our focus on
schools has become. We’re regularly going into schools to teach students how to
bake real bread and about sustainable food consumption. We are working towards
zero waste. Thirty per cent of food production is wasted. Thirty-seven per cent
of greenhouse gas emissions are created by our industry. As you sit here reading
this, 800 million people are living in chronic hunger On 1 October 2021, we
started charging for paper bags and takeaway coffee cups. By 1 April 2022, we
had eradicated all takeaway cups Monday-Friday where only reusable ones are
available. As a business, we see a future of no takeaway cups and are constantly
searching for the right solution that is just creative enough to do it. We put
in a biodigester to eradicate all food waste, reducing it to compost that will
be going back to the farms that grow our produce, and we were solar powered by
15 November last year. We’re measuring how much water is coming into the
building to keep track of our water usage. We continue to track our waste to
better understand it, which is a great exercise for any business.


JAMES COGAN

TRANSPORT SECTOR LEAD - IRISH BIOENERGY ASSOCIATION

"INTRODUCING E10 UNLEADED TO IRELAND"

Speaker Bio Synopsis



James Cogan is an industrial engineer and European energy policy expert. He
advises on matters of renewables fuels, transport energy, bioenergy and related
EU and Irish legislation. James is the transport sector lead at the Irish
Bioenergy Association. He has written much on fuels in Ireland and has
contributed a number of recent articles to the magazine of the Irish Petrol
Retailers Association.





In 2022 the government announced it was mandating the switch from E5 to E10
unleaded petrol. In this talk we will look at the reasons and implications, and
explain why the switchover will be smooth and instant.


ELIZABETH DAYSPRING

FOUNDER & CREATIVE STRATEGIST - THE PRISM CREATIVE WORLD

"IGNITING THE SPIRIT OF CREATIVE & INCLUSIVE BUSINESS COMMUNITY"

Speaker Bio Synopsis



Elizabeth Dayspring aka Liz Dayspring is the founder and Creative Strategist of
The Prism Creative World. With her education in Marketing and background in
hospitality & events before moving to Ireland in 2002, she has a well of
creative ideas for a sustainable future. Passionate about business success &
brand visibility. Elizabeth hopes to use the challenges faced as an ethnic
business in Ireland to create awareness and help bring profound and measurable
solutions. Having researched the standards, processes, and crippling effects of
the major issues faced by ethnic businesses, as the Creative Strategist with The
Prism Creative World, plans to see ethnic businesses thrive in Ireland and
collaborate with indigenous businesses for a sustainable inclusive business
community, is our top priority. In 2023, The Prism Creative World hopes to
launch one of its hospitality solution projects to help ethnic businesses attain
the required standards and the visibility their businesses deserve.





Elizabeth, Brand Visibility Strategist & Director of Marketing at The Prism
Creative World. Discussion from a Creative perspective will be speaking about
the “5 Tools to Igniting the spirit of Creative inclusion in the Hospitality
sector in Ireland”. The equation to attaining measurable results in business
lies in adapting creative visibility at all levels of business.


MARIE FARRELL

MANAGER - BDO CUSTOMS AND INTERNATIONAL TRADE

"HOW TO SUCCESSFULLY IMPORT FOOD AND AGRI PRODUCT FROM GREAT BRITAIN TO IRELAND
AND PREPARATIONS FOR EXPORTS FROM IRELAND TO GREAT BRITAIN"

Speaker Bio Synopsis



Marie is a member of the management team in BDO Customs and International trade
services. Marie’s area of expertise is in the Sanitary and Phytosanitary
requirements for food import/export requirements. Marie provides advice and
training to clients on SPS, BCP checks and Customs requirements.





All goods entering the EU must comply with EU import formalities. This comprises
of two strands, (1) Customs and (2)products which are subject to official
controls must also comply with Sanitary and Phytosanitary requirements. The
purpose of this presentation is to inform food business operators of (a) The
products which are subject to SPS requirements (b) The responsibilities of the
GB exporter (c) The responsibilities of the EU Importer, what pre-notification
means and what systems they must use in order to complete the pre-notification
(d) Import checks at the point of entry (e) UK Target Operating Model – exports
to Great Britain, anticipated full controls by the end of 2023, what should you
expect.


NICOLAS GROFFMAN

HEAD OF INTERNATIONAL - HARRISON CLARK RICKERBYS LLP

"EXPORTING FOOD: HOW TO REDUCE YOUR RISK"

Speaker Bio Synopsis



Nicolas Groffman is a commercial lawyer. He advises on distribution and
outsourcing, with special emphasis on import/export and investigation of
counterparties. Among others, he advised Hero AG and DMK Deutsches Milchkontor
GmbH their food exports to China and multiple UK food manufacturers on their
exports to the EU post Brexit.





Exporting food can be a great catalyst for growth if you choose the right
market, but can carry high risk exposure if you don't prepare properly. We'll
look at how to investigate your counterparty (especially distributors) and
expose common myths, eg "I don't need to worry about overseas risk because I
have a contract that protects me" and "I just sell my products online." We'll
also look at how to negotiate export rules and whether you need a contract at
all.


DAVID HARTIGAN

CEO & FOUNDER - HEMP HEROS

"HOW HEMP AND CBD IS CHANGING THE FOOD INDUSTRY"

Speaker Bio Synopsis



David Hartigan is former big four business consultant, Smufit Graduate and
Entrepreneur from Dublin. David is the founder of Hemp Heros which is an Irish
seed to shelf hemp company based in Wicklow. David has been involved in the
Hemp/CBD industry since 2017 and currently sits on the board for the Hemp
Cooperative Ireland, specialising in regulation and compliance





- Quick background how I got into the Industry (from managing pro athletes) -
What CBD and Hemp is (Key Facts you should know) - Key regulations on Hemp/CBD
products (Novel food and EFSA guidelines) - The potential Hemp has as a
super-food - CBD Craze In Food Industry - Q&A


NIAMH HIGGINS

MANAGING DIRECTOR - TAPCREATIVE.

"LET’S TALK BX – HOW TO ENGAGE CUSTOMERS IN THE BRAND EXPERIENCE ERA"

Speaker Bio



Niamh Higgins is the Managing Director of TapCreative, an award-winning design
agency specialising in strategic brand design and creating transformational
brand experiences. They partner with leading brands in retail, FMCG,
hospitality, healthcare, and other sectors, and are the agency behind the
Sustainable Irish Retail Action (SIRA) initiative. Niamh has over 20 years'
experience working with recognisable and iconic brands, helping them to bring
their brands alive physically and digitally. A regular speaker & contributor
within the trade, including at the recent Retail Excellence Ireland Conference,
Niamh has also joined Pat Kenny on Newstalk to discuss the psychology behind
retail design.


BRENDAN HUGHES

CEO - OPTILY

"DELIVERING MORE CUSTOMERS TO YOUR DTC SALES CHANNEL"

Speaker Bio Synopsis



Brendan has led eCommerce and digital marketing teams across numerous
high-growth consumer-facing organizations. He has a deep understanding of both
the challenges and opportunities faced by digital marketers in growing revenue
through digital and multi-channel product and marketing innovation. Today,
Brendan leads the team at Optily which provides a unique technology solution to
DTC brands globally enabling them to scale efficiently through better management
of their digital ad spend. He previously held digital leadership roles in
Independent News & Media, BoyleSports, FBD Insurance and VHI Healthcare.





As food brands develop DTC (direct to consumer) strategies, many are faced with
moving from well-honed skills of brand building to the complex world of
performance marketing. In this talk, Brendan will share insights from working
with international DTC brands on how they effectively scale their customer
acquisition in today's cluttered media landscape. Expect to come away from this
session with concrete actionable insights which you can easily deploy within
your business.


JACQUIE MARSH

CONSULTANT & LEAD ADVISOR - BORD BIA FOOD WORKS IRELAND

"LIONS DEN JUDGE"

Speaker Bio



I am an Experienced Managing Director with leading brands in the Food & Retail
industry. Skilled in Leadership, Strategy and Innovation, Business Planning,
Brand development, Customer Engagement, and all in an environment of growth and
change. An active and experienced board member across many sectors including
business, professional bodies, accrediation and voluntary organisations


CIARAN MCGARVEY

OWNER - BATCH DONEGAL

"GRABBING ADVERSITY BY THE HORNS"

Speaker Bio Synopsis



Owner and manager of daily operations at Batch Donegal





Pressure, planning, building resilience and thriving through a pandemic and now
navigating the aftermath


MIKE MCGRATH

CEO - KWAYGA.COM

"THE EFFECT OF MIGRATION ON SUPERMARKET SHELVES"

Speaker Bio Synopsis



Mike McGrath is CEO and co-founder at Kwayga.com, which is an online sourcing
platform serving the European food and drinks sector. Mike has 15 years’
experience in sourcing and procurement and prior to Kwayga, Mike was Managing
Director of Arvo since he founded the company in 2010.

In 2012, Mike was appointed by the European Commission to the e-tendering Expert
Group (eTEG), which defined a blueprint for public procurement within the EU and
previously founded the eSourcing platform “supply.ie”





The impact of migration on food importers and exporters How to estimate volumes
(& shelf space) to serve these migrant communities Which items to list/stock
from foreign producers to meet this need Practicalities of sourcing from
emerging markets - labels, logistics, storage, packaging, currency, supplier due
diligence, the role of intermediaries, trade terms et


FIONA REGAN

DIRECTOR & PROFESSOR - DCU WATER INSTITUTE

"DEMOCRATIZING THE VALUE OF WATER: WHAT DOES THAT MEAN IN THE CONTEXT OF A
CHANGING CLIMATE?"

Speaker Bio



Fiona Regan is Full professor in Chemistry at the School of Chemical Sciences in
Dublin City University and Director of the DCU Water Institute.
Research career: [1994] PhD at Dublin City University [1994-1996] Post-doctoral
researcher at Dublin City University [1996-2002] Lecturer at Limerick Institute
of Technology [2002-2009] Lecturer/Senior Lecturer at Dublin City University
[2009-current]; Beaufort PI in Sensors and Communications Technology and
coordinator of SmartBay Ireland (2009-2016); Full Professor at Dublin City
University.
Research expertise and relevant skills: Expertise in development of sensors and
separation techniques for applications in water quality monitoring; application
of Lab-on-a-Chip for water quality monitoring; water chemistry and decision
support tools; water policy; sustainability; governance, citizen science.
External activities: Member of the Royal Society of Chemistry Water Science
Forum, Member of the Chemical Safety Subcommittee of the Food Safety Authority
of Ireland, Member of the Water JPI, Associate Editor of the RSCs Analytical
Methods, Scientific advisor to AquaWatch Australia.


EDICSON SANTIAGO BONILLA DIAZ

CONDITION MONITORING PROGRAM MANGER - EASTWAY RELIABILITY

"AN INTRODUCTION TO THE APPLICATION OF INDUSTRY 4.0 TECHNOLOGIES THROUGH
CONDITION MONITORING IN THE FOOD MANUFACTURING SECTOR."

Speaker Bio Synopsis



Edicson Santiago Bonilla Diaz is Condition Monitoring Program Manger with
Eastway Reliability. Edison has an academic background in Mechanical Engineering
and more than 13 years experience in the reliability sector. He has field
experience performing reliability services and condition monitoring in several
industrial segments such as Pulp & Paper, Food & Beverage, Pharmaceutical,
Metals and Power Generation.





Utilising real world examples from Eastway’s extensive experience in the sector,
we will present a series of success stories outlining the downtime saved through
condition monitoring. With Food and Beverage sector customers globally, Eastway
has been in this space for many years and has a wealth of knowledge to share.


DENISE ROONEY

VICE DEAN, HEAD OF DEPARTMENT - MAYNOOTH UNIVERSITY

"UPSKILLING OPPORTUNITY IN BREWING & DISTILLING INDUSTRY: MAYNOOTH UNIVERSITY
BREWING & DISTILLING MICRO-CREDENTIAL"

Speaker Bio Synopsis



Denise obtained both her BSc and a PhD from Queen’s University Belfast. She
worked at the University of York in the UK and then was appointed as a lecturer
at Maynooth University in 1994. She is currently Head of Department of Chemistry
at Maynooth University. The Department has strong relationships with distilling
companies across Ireland and runs a professional Gas Chromatography Service
providing third-party analysis services to the Irish Whiskey Industry, which
include Anton Paar assessment of alcohol by volume content and identification of
whiskey congeners. Denise has had a long-standing interest in developing new
teaching programmes and working with enterprise to enhance the employability
skills of learners. She is leading a government funded HCI Pillar 3 Irish
Inter-institutional project, which is working with enterprise partners on using
educational technologies to enhance laboratory education and to embed career
advancement skills in taught programmes.





We will describe an exciting new career development course for the Brewing and
Distilling (B&D) industry. Maynooth University are launching the first
micro-credential for Brewing & Distilling science in Ireland. This short course
tailored to the upskilling needs of individuals involved in the B&D industry was
designed in consultation with industry experts. The course will cover the
technical aspects of B&D, including Fermentation, Raw Material Analysis, Process
and Quality Control and Sustainability. The course is aimed at those considering
entry into the B&D industry, as well as professionals already in the B&D
industry who want to upskill and develop their career in these important areas.
All lectures will be delivered online by top-class industry experts, including a
Master Distiller from a well-known Irish Distillery and a recently appointed
fellow of the IBD (Institute of Brewing and Distilling). The IBD will also
provide an early career networking session at the start of the course. In
addition, participants will gain hands-on practical experience taught by
technical experts in our laboratories at Maynooth University. This course will
provide technical skills highly relevant for the Brewing & Distilling industry
and deepen your knowledge of the B&D landscape in Ireland. Peer to peer learning
and networking opportunities will encourage opportunities for knowledge sharing
and strengthen business connections between participants.


EVAN O’CEALLAIGH

RESTAURANT CONSULTANT - BANGIN FOOD GROUP

"OPENING A VIRTUAL FOOD BRAND"

Speaker Bio Synopsis



Evan O’Ceallaigh is from Galway and started his career as a chef working in
Michelin Star restaurants across Ireland, London and Paris. In 2021 aged 25,
Evan opened his own restaurant called Bangin Food Group in Galway City.
Bangin Food Group is a ghost kitchen and operates a number of different virtual
delivery food brands. At present the company operates 6 separate food brands
with further concepts planned for early next year.





What is a virtual food brand (VFB) Should you create a VFB in your existing
business? The do’s and don’t of opening a VFB Lessons from Bangin Food Group and
what we learned. The future of VFB and where the big players are heading


SINÉAD GALLIGANI

MARKETING DIRECTOR - ENVISAGE

"HOW ADMINISTRATIVE AUTOMATION HAS BECOME A REAL GAME-CHANGER FOR CONVENIENCE
STORES"

Speaker Bio Synopsis



Having graduated from a degree in International Marketing and Languages from DCU
in 1996, Sinéad began her working life in the software industry. In the earlier
part of her career, Sinéad was involved in selling accounting and CRM solutions
to Small and Medium sized businesses. She also held various other sales and
account management roles, all the time focusing on helping customers solve their
business process challenges. Sinéad was keen to get back to her marketing roots
and so in 2013, she completed a Diploma in Digital Marketing and went on to
develop and grow the marketing function within the company. She was promoted to
Marketing Director in 2021.





Ladislav Zimanyi, Connections Product Manager at Envisage and Sinéad Galligani,
Marketing Director, Envisage will be chatting to us about the vital role that
back office automation plays in helping convenience stores Scale up Work smarter
Eliminate paperwork Produce Accurate/Real-time profitability reports


LADISLAV ZIMANYI

CONNECTIONS PRODUCT MANAGER - ENVISAGE

"HOW ADMINISTRATIVE AUTOMATION HAS BECOME A REAL GAME-CHANGER FOR CONVENIENCE
STORES"

Speaker Bio Synopsis



Ladislav started his career in tourism where his drive for problem solving
evolved into a passion for implementing efficient systems within a business
environment. In 2004 Ladislav decided to make the move into retail and in the
following years received his Accounting Technician qualification and gained
hands on experience in accounts production in a retail environment. Ladislav
progressed to the role of I.T. Manager in a convenience store business, a
position he held for several years while simultaneously co-founding and
developing a system integration company.

Ladislav’s main focus now is on helping to shape the future of the Connections
application, allowing retailers to automate processes, speed up their accounts
production, eliminate paperwork & enhance reporting.





Ladislav Zimanyi, Connections Product Manager at Envisage and Sinéad Galligani,
Marketing Director, Envisage will be chatting to us about the vital role that
back office automation plays in helping convenience stores Scale up Work smarter
Eliminate paperwork Produce Accurate/Real-time profitability reports


PATRICK MCDERMOTT

CEO - DIGITALLY

"USING TECHNOLOGY TO MAXIMISE MARGINS AND REDUCE FOOD WASTE"

Speaker Bio Synopsis



Patrick is CEO of Galway based food-tech business - DigiTally.
With 25+years in the hospitality and services sector, Patrick' background
combines hotels, Michelin starred restaurants, to sailing the seven seas with
Cunard cruise line.
Patrick is founder of Stocktaking.ie and had since productised his business with
DigiTally software, which is used by hundreds of hospitality and catering
businesses in Ireland and the UK.





Whether you’re head chef, operations manager or financial manager, all you
really want is a simple digital solution to manage key profitability figures
quickly, and get food waste to behave. Patrick will share his thoughts on how to
best maximise margins, reduce food waste and save hundreds of labour hours per
year.


JOHN DALY

OWNER - IRELANDFOOD.IE

"HARDSHIP OF DEVELOPING AN SEAWEED DRINK FOR THE WORLD"

Speaker Bio



After building John Daly Refrigerated Foods Ltd to a national brand with big
brand names such as Innocent Smoothies, Mars Ice Cream, Flora, Kraft, Snapple,
Gatorade to name just a few , John Daly sold his business to Dairygold in 2006
and has since build Ireland Food Advisory services Ltd selling Manor Farm
Chickens as well as DPD franchise in Galway. Johns main passion is building a
Seaweed and Amino acid based drink from Organic seaweed harvested on the Wild
Atlantic Way


SHANE O'NEILL

HEAD OF OPERATIONS - HOSTED KITCHENS

"FOOD DELIVERY AND THE EMERGENCE OF THE OMNICHANNEL RESTAURANT."

Speaker Bio Synopsis



Shane O'Neill is Head of Operations at Hosted Kitchens, Ireland's leading
provider of dark kitchens and virtual restaurant brands. With over 18 years of
experience in the Food Service industry Shane has worked for Irish multinational
equipment providers like H&K International and for major US Food Service giants
like Manitowoc and then Welbilt. Working on the development of everything from
QSR chains to Michelin star restaurants.





Online food delivery has seen a explosion in popularity over the last decade,
and shows no sign of slowing down. Online and App based sales channels are often
vital means for food and restaurant brands to grow their market share, customer
base and businesses. Yet for many restaurants they can mean sky high
commissions, loss of customer data and interaction, and many additional
operational challenges. It's obvious that while food delivery is going to
continue to grow, it also needs to majorly change from the system that exists
today. Is the future of the industry one where every restaurant is omni channel
and what does that actually mean?


GILL BRENNAN

CEO - COELIAC SOCIETY OF IRELAND

"CAN RETAILERS CONTINUE TO IGNORE 10% OF THEIR CUSTOMERS?"

Speaker Bio Synopsis



Gill Brennan is the CEO of the Coeliac Society in Ireland since 2018. Gill
joined the Coeliac Society from the Irish Proshare Association, where she was
CEO for over 4 years. Gill has a Masters in Strategic Management from the
Smurfit Business School and a B.A. from University College Dublin. Since joining
the Coeliac Society as CEO in 2018, Gill has developed and grown the charity,
driving forward key initiatives to help improve the lives of people living with
Coeliac Disease. Gill has driven engagement with key stakeholders across Ireland
to raise awareness of coeliac disease and how it affects the health and quality
of life of the estimated 50,000 people with coeliac disease in Ireland. Under
Gill’s guidance, the Coeliac Society has worked with the Irish College of
General Practitioners to develop guidelines for the diagnosis and management of
coeliac disease, published in 2020. Gill has developed a continuous education
programme for members, health professionals and the general public, helping more
people to access early diagnosis as well as timely and necessary treatment for
this chronic disease. Gill has also led the development of a research program at
the Coeliac Society which is investigating several aspects of coeliac disease
with the aim of improving the quality of life of people living with coeliac
disease in Ireland.





I’m sitting chatting with a friend over coffee. They are picking at a lovely
cinnamon bun and happily snacking and sipping. I’m just sipping. She says, “It’s
an awful pity you can’t have anything with your coffee.” It’s more than “a
pity”, it’s a bloody disgrace. And what’s more it is losing food hospitality
providers a fortune. I can’t eat gluten. What is a pity is that it is in
practically every processed and pre-prepared food you can think of. I can’t just
go out and pick up a sandwich – not that easy to get a gluten free pre-made
sandwich. I can’t just have a pre-prepared salad because someone may have
accidentally put gluten into it. Any coeliac will tell you tales of asking for
soup and being told it’s gluten free, only to then be served it with a slice of
homemade brown bread with it. Or a classic is asking for a salad and getting
croutons on it when it’s brought to the table. When the above really starts to
hit home is when you put hard cold facts behind the stories. 2% of Irish people
are coeliac. 8% are gluten intolerant. That means 1 in 10 Irish people cannot
eat gluten. This is over half a million people. Half a million more customers
that can spend money in your store, café, restaurant, motorway service station.
Pre pandemic the Food to Go (FTG) market was worth over €458m and growing. In
fact the Irish FGT market was the fastest growing in Europe and a leading
market. During the pandemic this sector of the Irish Foodservice Industry
remained somewhat stable and in fact Bord Bia sees this segment specifically
taking on a greater role as the recovery continues. The Coeliac Society of
Ireland advocates and supports the half million people in Ireland living with
coeliac disease and gluten intolerance and as both CEO of the Society and a
gluten free customer and consumer, I want to see this cohort served by the FTG
segment. It is of benefit to both sides, a new dedicated income stream for the
FTG provider and a new food service channel for coeliacs and gluten intolerant.
If you build it, we will come. This customer cohort is unchanging – it is not a
lifestyle choice but a medical necessity. So while veganism and vegetarianism
might be the buzzwords in the food industry right now, they are transitory.
Coeliac and medically diagnosed gluten intolerance is for life. We deserve to be
served by our food sector and we deserve to have gluten free foods as easily
available as gluten containing foods. Can the Irish Foodservice Industry
continue to ignore us and ignore our purchasing power as it attempts to claw
back the losses of the past two Covid years?


MALACHY O'CONNOR

PARTNER - IPLC

"PRIVATE LABEL AND THE FUTURE OF GROCERY RETAIL"

Speaker Bio Synopsis



Malachy helps suppliers and buyers do better business by developing great
strategies and matching these with the negotiation skills that are needed to
make it happen. Malachy's business consulting & training benefits from his 25
year's in the Irish and UK supermarket trade with category roles in Dunnes
Stores, Superquinn and SPAR, Buying & Marketing Director at Aldi Ireland Fresh
Foods Commercial Category Director at Tesco Ireland.





Retailer own brands take power away from the producers. So with PL making up
almost 60% of what UK & Irish shoppers put in their trollyes, what does it mean
for the industry?


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