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Ireland’s food industry falls short on health and sustainability goals

Photo (L-R): Dr Margaret Steele and Dr Janas Harrington, from the School of Public Health at UCC, authors of a report on Ireland's first Business Impact Assessment on Obesity and Population-level Nutrition and the Business Impact Assessment on Sustainability. Image credit: Max Bell (UCCTV).

Ireland’s food industry could be part of the solution to the health and sustainability crisis in our food system, but are trailing international counterparts, according to a report published today by researchers at University College Cork’s (UCC) School of Public Health.

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