Irish food businesses, from artisan producers to major exporters, got plenty to chew over in 2022—and the biggest food Ireland talking points still matter today. A look back at Bord Bia’s 2022 speaker presentations shows how trade, branding, currency pressure and small business support helped shape the Ireland food scene behind the menus, markets and makers we all love.
While diners often focus on the best food in Ireland, the real story starts much earlier in the chain: producers, logistics teams, government agencies and foodservice operators all play a part. The 2022 event lineup highlighted practical issues affecting Irish cuisine, local producers, exporters and everyone building a stronger Ireland food guide for consumers at home and abroad.
Food Ireland trends from Bord Bia’s 2022 speaker presentations
Bord Bia’s archive of 2022 webinars and past events offers a useful snapshot of the forces influencing food Ireland. Rather than focusing on restaurant openings or restaurant reviews Ireland readers might usually search for, these sessions zoomed in on the business realities powering the sector.
1. Trading with the UK remained a major priority
One of the standout webinars, Trading with UK: Year in Review and Expectations for 2023, brought together experts including Damien Flynn of the Department of Agriculture, Food and the Marine, Robert Hardy of EORI Group and Lorcan Sheehan of Performance Supply Chain.
The discussion centred on:
- Sanitary and phytosanitary requirements and how they were evolving
- Logistics challenges for Irish exporters
- Options to consolidate Export Health Certificate processes
- UK labelling requirements
- Possible implications linked to the Northern Ireland Protocol
For anyone tracking food news Ireland, this matters because smoother trade systems help protect supply chains, reduce delays and keep Irish products competitive in key markets. That has a direct effect on everything from retail shelves to foodservice menus.
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2. The future of food was about more than what is on the plate
Another featured session, Brand Forum Annual Dinner: Jack Bobo – Navigating the Future of Food, pointed to the bigger conversation around food innovation, consumer behaviour and how brands communicate value. In a competitive market, producers and hospitality operators alike need a clear story—especially those hoping to stand out in the crowded food Ireland marketplace.
This wider perspective is particularly useful for businesses tied to modern Irish food, premium exports and evolving consumer expectations. Whether a company serves supermarkets, restaurants or direct-to-consumer channels, future-focused branding is now essential.
3. Currency risk stayed firmly on the agenda
Bord Bia also spotlighted Currency Risk, underlining how financial volatility can affect food companies of all sizes. Exchange rate shifts can influence margins, pricing and long-term planning, especially for exporters and import-reliant businesses.
For readers interested in the broader Ireland dining guide ecosystem, this is one of those behind-the-scenes issues that can eventually affect menu prices, sourcing decisions and investment across the sector.
4. Foodservice continued to evolve
The Irish Foodservice Seminar 2022 signalled just how important the hospitality channel remains. Foodservice is where trends in best brunch Ireland, best lunch Ireland, best dinner Ireland and best cafes Ireland often take shape before filtering into the wider market.
Seminars like this matter because they connect producers with chefs, operators and buyers. That helps drive innovation across casual dining, premium hospitality and local supply partnerships—core parts of today’s food Ireland story.
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5. Support for small and local producers remained central
One especially valuable webinar focused on supports for local, small and micro food businesses/producers. Organised by the Department of Agriculture, Food and the Marine with Bord Bia and other state bodies, the session shared practical information for smaller operators looking to grow.
That support is crucial for preserving diversity in food Ireland, from traditional Irish food makers to emerging artisan brands. Small producers are often the backbone of farmers markets Ireland, food markets Ireland and local restaurants Ireland, and they help define what makes the national food identity so distinctive.
Why these 2022 Bord Bia sessions still matter for food Ireland
If you care about food Ireland, these presentations offer more than historical reference. They show how the sector responds to pressure, plans for growth and supports innovation across production, trade and hospitality.
Key takeaways include:
- Trade readiness is essential for Irish food businesses selling into the UK.
- Brand positioning matters in a fast-changing food environment.
- Currency management can shape profitability and resilience.
- Foodservice remains a major driver of trends and product development.
- Small producers need strong state and industry support to thrive.
For anyone building an Irish food guide, following food news Ireland, or simply trying to understand what supports the best restaurants Ireland has to offer, this business context is invaluable. Great food does not happen by accident—it depends on strategy, systems and sustained support.
In short, Bord Bia’s 2022 event programme captured the real engine room of food Ireland. From export rules to small producer supports, these conversations continue to shape the quality, resilience and ambition of the Irish food scene.
Article/Image Courtesy: Bord Bia
