Members Present
- Dave Lang (DL)
- Darina Allen (DA)
- John Kent (JK)
- Kevin Sheridan (KS)
- Dan Hegarty (DH)
- Aoife nic Giolla Coda (AGC)
- Sally Barnes (SB)
- Blathnaid Bergin (BB)
FSAI Staff Present
- Micheál O’Mahony (MOM) (Chair)
- Cristina Fernandez Bugallo (CFB)
- Hannah Wise (HW) (minutes)
Apologies
- Mary Regan
- Kevin Brennan
- Blathnaid Bergin (BB)
1. Welcome & Introduction
MOM welcomed everyone to the meeting.
2. Minutes of previous meeting
The minutes of the previous meeting were reviewed.
Action 1: DA will provide an update on the abattoir situation discussed in the previous meeting and forward it to the forum.
3. Terms of Reference (ToR)
The Terms of Reference were discussed.
- A revised version had been circulated incorporating recent comments, with appointments now set for three years instead of six.
- In response to request form Forum members, a provision us now included for FSAI to manage situations of low participation,
- If a primary member cannot attend, they should inform FSAI, who will then contact the secondary/alternate member. Further clarification of language necessary in TOR
On appointments to the forum, the Chair explained that while FSAI values input from forum members, FSAI retains final authority over appointments and removals.
Artisans are encouraged to promote interest among potential candidates.
The revised ToR were regarded as agreed, with MOM to circulate the final version; if no objections are raised within two weeks, it will be considered approved.
Action FSAI to circulate final TOR
KS asked that a refresh of members and secondaries would now move ahead, and MOM agreed to try to get the EOI published before the end of the year if possible or early in new year.
Action 2: FSAI will work on EOI potentially with a closing date in late January, with overall interest in completing this sooner rather than later.
MOM asked if there are specific individuals to target in the expression of interest, and artisans were invited to consider where the forum should focus.
Discussion followed on representation.
DA raised the importance of farmhouse cheese, while BB highlighted that the restaurant and food service sector is underrepresented. MOM noted that FSAI already has a separate food service forum, though it mainly includes larger operators.
Action 3: MOM will speak with the colleague internally managing both the Retail forum and Service Sector Forum and HW will circulate the fora web pages, while considering BB’s recommendation of including artisan representation of food service sector.
KS emphasised that the forum should remain focused on supporting producers and facilitating the use of local products. BB stressed the value of hearing directly from restaurants, cafes, and pubs about challenges in sourcing artisan products. DA provided an example of regulatory barriers faced by local businesses. MOM agreed with merit of representation form service sector regarding their role in placing artisan food on market but felt that might sit best in the dedicated service sector forum. SB asked whether food trucks would be included, and MOM confirmed they would, though SB suggested they might merit separate representation.
4. ‘Enabling Artisan’s Survival’ Document
There was a discussion on a document produced by some forum members.
KS stressed that the document should serve as a foundation for developing practical solutions, balancing food safety with sector sustainability. DA emphasised reassurance that the artisan sector is valued, while BB raised concerns about conflicting government actions that both support and hinder small producers. KS reiterated that inspector practices and attitudes are central to progress, and DL underlined the importance of inspectors working collaboratively with producers.
MOM acknowledged the document’s significance, noting that some issues are already being addressed while gaps remain in others.
He noted that some suggestion usefully overlapped with work that was planned to begin or already underway,
MOM confirmed that some exemptions exist already within legislation but may benefit from clearer guidance and training for inspectors. He explained that in other EU legislation provides for additional non-automatic exemptions to potentially be put in place by a Member State, these required lead by a government department so not FSAI, along with notifications under EU law. DA asked about next steps, including government contacts and civil service involvement, but MOM advised the any work to pursue these as national exemptions would need it to be very specifically described. AGC suggested linking the work to tourism strategy, while KS asked FSAI to use the document as a starting point for collaboration.
On exemption guidance, MOM noted current documents may be broadened, and some existing resources such as the Village Markets Guide might need to be reinvigorated in terms of operator awareness. KS emphasised the importance of communication and implementation so that solutions reach producers.
In relation to regulatory practice and risk assessment, MOM described the need to start with problems rather than tools, and highlighted the principle of “support first, enforce second.”
SB raised concerns about inspectors lacking understanding of artisan practices, while KS stressed that flexibility and consistency can coexist.
Action 4: Forum members to identify the top three pinch points to inform guidance development.
Examples of pinch points kitchen challenges, and coordination issues at food hubs. MOM confirmed ongoing work to improve guidance for this sector-specific sector and emphasised FSAI willingness to support development of sector-specific guides to good hygienic practice, giving previous examples of micro-fermentation and small meat plant guides.
MOM specifically mentioned FSAI 2026 work on guidance for inspectors assessing HACCP plans, including a section of flexibilities, and agreed to examine how Artisan forum could contribute to that.
On complaints and feedback, MOM clarified that inspections are carried out by other authorities, each with its own complaints procedure. MOM advised starting with that authority’s process before approaching the Ombudsman. SB and DH expressed frustration at complaints being redirected, while BB highlighted producer fears of negative repercussions. KS stressed the need for a safe system that supports livelihoods. The Chair acknowledged the concerns as communicated current system and continued to encourage the exhaustion of local and lowest-possible pathways to resolution noted FSAI’s advice line for complaints. BB suggested having space for business complaints on the FSAI advice line as well as consumer complaints.
Action 5: FSAI to examine how its complaints facility can more clearly facilitate complaints by a business
5. AOB
Honey labelling and quality assurance was discussed.
It was proposed that one representative from each relevant organisation/beekeeper group be brought together to ensure clarity and buy-in across the sector MOM clarified that upcoming labelling changes will affect blenders, with information campaigns planned for early next year.
Action 6: CFB and AGC to meet in February to finalise topics.
Action 7: CFB/AGC to remain in contact about this.
AGC recommended including multiple representatives from the beekeeping community and suggested involving NUIG. FSAI confirmed they would support this if it adds value.
Action 8: AGC will coordinate pulling the group together.