Navigating Misinformation in Food Safety

Thursday, 05 March 2026

The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today held an open meeting to explore the growing impact of misinformation on food safety. ‘Navigating Misinformation in Food Safety’ brought together leading experts to examine how misinformation spreads, its real-world consequences, and the approaches required to respond to it effectively.

Over 250 people registered for the event, which took place at the Convention Centre Dublin, and featured a lineup of speakers from the FSAI, a medical doctor, representatives from University College Dublin and the Irish Cancer Society. Journalist and entrepreneur Mark Little delivered the keynote address. 

Chaired by Suzanne Campbell, Author and Journalist, the event also offered insights into the psychological and behavioural factors that contribute to the spread of misinformation, particularly in digital environments. Discussions examined the impact of misleading or inaccurate information on consumer confidence, risk perception and public health, and considered practical approaches to strengthening food safety communication.

Mr Greg Dempsey, Chief Executive, FSAI, highlighted that while digital platforms provide important opportunities for engagement, they also present significant challenges.

“In today’s digital environment, misinformation can spread faster and further than ever before. When it comes to food safety, inaccurate or misleading information can distort risk, create unnecessary fear, and, in some cases, influence behaviours that may put public health at risk. As we navigate an increasingly complex information landscape, it is essential that food safety advice remains firmly grounded in science and communicated in a clear and transparent manner.”

“Addressing misinformation requires sustained effort, collaboration, and a strong commitment to protecting public trust. The FSAI remains committed to ensuring that consumers have access to accurate, evidence-based information to support informed decisions,” added Mr Dempsey.

Contributors also included Professor Ciara Greene, School of Psychology, University College Dublin; Dr Gary McGowan, Doctor, Physiotherapist and Trainer; Jane Ryder, Communications Manager, FSAI; Jill Murphy, Senior Technical Executive, FSAI; Dr Claire Kilty, Head of Research, Irish Cancer Society; Rob Philips, Chief Specialist Environmental Health, FSAI and Gail Carroll, Director of Regulatory Affairs and Compliance Building, FSAI.

Note to Editors: 
The FSAI’s Food Safety Consultative Council is chaired by Jamie Knox, Vice President Global Beverage Concentrate Operations, Keurig Dr Pepper. It acts as a forum for debate on food safety issues and provides advice to the FSAI Board. It meets quarterly to discuss food safety issues of relevance to the food industry and the general public. The Council comprises consumer, food industry, food inspectorate and academia representatives. Through the course of its meetings, the Council examines segments of the food chain from farm to fork to review the food safety initiatives already in place and those required to ensure consumers’ interests are at the forefront. The Council’s objective is to provide feedback to the FSAI on the views, opinions and recommendations so that these can be placed on the FSAI’s agenda for appropriate action, where necessary.