Food Tourism Study Visits

Mourne Rural Cultural Heritage Programme

MOURNE BRANDING INITIATIVE

Study Visits 2008
Good Food Circle & Flavour of Tyrone

County Leitrim

NORTHERN IRELAND REGIONAL FOOD PROGRAMME

Content Page
.
Introduction ……………………………………………………………2

Study Visits ……………………………………………………………4

Study Visit 1 – Flavour of Tyrone ……………………………………………………………5

Study Visit 2 – County Leitrim ……………………………………………………………8
Participants Evaluation

Study Visit 1 ………………………………………………………….12
Study Visit 2 ………………………………………………………….13

Possible ideas that could be
transferable to Mourne area ………………………………………………………….21

Study Visit Costings ………………………………………………………….22

Appendix 1 Itinerary – Flavour of Tyrone & Good Food Circle
23
Appendix 2 Itinerary – County Leitrim 24
Appendix 3 List of Delegates 26
Appendix 4 Participant’s Personal Interest Form 27
Appendix 5 RDC Event Activity Record – Study Visit 1 30
Appendix 6 RDC Event Activity Record – Study Visit 2 32
Appendix 7 Background : Flavour of Tyrone 34
Appendix 8 Background :Greenbox 36
Appendix 9 Background : The Organic Centre 41
Appendix 10 Background : The Food Hub 45
Appendix 11 Background : Western Organics Network 46
Appendix 12 Background : The Oarsman 50
Appendix 13 Press Release – Mourne Observer
Appendix 14 Press Release – The Outlook
Appendix 15 Press Release – Down Recorder
Appendix 16 Press Release – The Outlook
Appendix 17 Press Release – Mourne Observer
Appendix 18 Press Release – Banbridge Chronicle
Appendix 19 Press Release – Newry Reporter
Appendix 20 Application to Northern Ireland Regional Food
Programme
Appendix 21 Photographic Record

Joanne McAlinden 1
Rural Heritage Officer – March 2008

Introduction

The Mourne Heritage Trust (MHT) is an independent body which aims to provide
for the future management of the Mourne and Slieve Croob Area of Outstanding
Natural Beauty (AONB).

The Trust’s Mission is:
“to sustain and enhance the environment, rural regeneration, cultural heritage
and visitor opportunities of the Mourne Area of Outstanding Natural Beauty and
contribute to the well-being of Mourne’s communities”.

The Trust works in five key areas as follows:

1. Natural Environment Enhancement and protection
2. Visitor management and Visitor Services
3. Built and Cultural heritage
4. Sustainable Tourism
5. Rural and Community Regeneration

Mourne Rural Cultural Heritage Programme (Ref: 03274)

Mourne Heritage Trust secured financial assistance from the Rural Development
Council (RDC) under the EU Programme for Peace and Reconciliation, to deliver
the Mourne Rural Cultural Heritage Programme.

The aim of the overall project aims ‘to promote rural regeneration in the Mourne
AONB through an improved understanding of shared culture and heritage’.

The objectives are as follows:

• Employment of a Heritage Officer for 2 years
• Mourne Branding Forum established to promote local agricultural produce
and crafts
• 1 study visit for 10 people from the Mourne Branding Forum to learn
about regional branding
• Heritage audit developed and published on the MHT
• 12 Cultural ‘factsheets’ published

In addition, MHT secured funding from the Northern Ireland Regional Food
Programme (NIRFP) to compliment the work being undertaken with the Mourne
Branding Initiative (MBI) aspect of the Mourne Rural Cultural Heritage
Programme. NIRFP funding contributes to the following areas of work:

Joanne McAlinden 2

• Study commissioned to identify best practice methods used by areas with
similar characteristics to the Mournes who have established a brand
name to market local produce.
• Study visit organised to visulise how the Mournes area could potentially
benefit from a branding initiative.
• Tailored training and mentoring programme covering topics related to the
agri-food industry in Northern Ireland (due to commence April 2008).

The Mourne Branding Initiative aims to highlight the local and traditional products
of the Mourne and Slieve Croob Area of Outstanding Natural Beauty (AONB).
An important aspect of the initiative is to encourage local businesses to look at
good practice elsewhere. Two study visits to the ‘Flavour of Tyrone Region’ and
to County Leitrim were organised to meet this objective.

Joanne McAlinden 3

Study Visits

Rural Heritage Officer, Joanne McAlinden organised two study visits:

• 1 day trip to Co. Tyrone – 31st January 2008
• 1 overnight stay in Co. Leitrim – 20th & 21st February 2008

The objective of the study visits was to provide an opportunity for key individuals
of Mourne to visulise how the Mourne and Slieve Croob AONB could potentially
benefit from food and branding projects that have been successfully implemented
elsewhere.

Joanne McAlinden 4

Study Visit 1 – Flavour of Tyrone & Good Food Circle

Study visit 1 was designed to give local eating establishments and individuals
involved in the food and hospitality industry the opportunity to visit and recognise
the benefits gained where a successful regional branding initiative has been
implemented.

The study visit incorporated the following:

• Briefing from Tourism Officer and Good Food Circle Co-coordinator
• Briefing from Chair and membership of the Good Food Circle
• Briefing from Farmers’ Market Project Officer
• Demonstration using local produce

Summary & points of interest from visit

Good Food Circle Members

Good Food Circle (GFC) members visited on the trip were extremely enthusiastic
and demonstrated a real passion for the business they are involved. Nora Brown
(nationally & internationally recognised cook and recipient of MBE) was one of
the founding members of the Good Food Circle and brought with her experience
gained with her involvement with the establishment of the ‘Taste of Ulster’ Brand.

From the concept of the GFC it took approximately 2 years to get the project to a
stage where members were formally recognised. A Project Officer was
employed part time (council funded).

Those visited admitted that it was difficult in the beginning to get members on
board as other restaurants were seen locally as their competitors. Members
found that a number of study visits to various food shows/events throughout the
UK helped the group to gel and were an excellent networking opportunity.

Key reputable restaurants were invited to join the GFC in the early days. Now,
those wishing to become members must submit an application and fulfill various
pre-set criteria and an assessment process. This process takes place every two

Joanne McAlinden 5

years but may in the near future take place on an annual basis to ensure that
promotional material is kept up to date.

Members are charged £100 per year and must attend monthly board meetings.
Absence from 3 consecutive meetings can result in membership being
withdrawn.

Each member MUST highlight one signature dish on their menu which produce is
entirely sourced locally. This may be a starter, main course or dessert.

GFC members considered the benefits as a member to be:

• Immediate increase in business
• Networking and sharing of ideas
• Flavour of Tyrone / Good Food Circle has ‘put Tyrone on the map’
• Financial assistance with marketing (national & international food shows /
publications (e.g. Ulster Tattler), local newspapers / website)
• Centrally administered website & comment cards
• Buying power – special deals from suppliers (e.g. wine, meat, fair trade)
• Referral system
• Staff training e.g. customer care, visitor servicing
• New highly visible, excellent quality external promotional material (instant
brand recognition)

Farmers’ Market

Tyrone Farmers’ Market was established in 2002. The market takes place every
1st & 3rd Saturday of the month in the carpark beside Tescos and has a dedicated
Project Officer employed by the local council. The nearest farmers’ markets are
located in Strabane and Omagh.

Marques were financed by the local council.
Stalls cost £25 which includes a marquee & 2 standard tables
There are currently 15 producers (food & craft) that MUST commit to 1 market
day per month.
There is a maximum limit imposed of 3 producers of every type per market day
(e.g. meat, bread, craft).
All meat must now be Farm Quality Assured.
Farmers’ market provides contacts for local eating establishments

Success story – Fivemiletown Cheese, started business selling cheese at
farmers market. Now exports brie to France!

Joanne McAlinden 6

The farmers’ market tried to expand to 6 rural villages outside Cookstown and
Dungannon. This did not work as businesses considered the market as a threat.
The objective was however to complement what already existed. Research has
shown that Tescos have increased sales on market days!

The Farmers’ Market Project Officer also has the role of increasing awareness of
the importance of sourcing local produce and raising awareness of health eating.
This education programme involves local primary schools and demonstration
samples of products.

Joanne McAlinden 7

Study Visit 2 – County Leitrim

Study visit 2 was designed to give local agricultural producers, those potentially
in a position to diversify from conventional agriculture and individuals involved in
food and hospitality the opportunity to meet and engage with individuals and
organisations involved in successful and unique projects that could be replicated
in Mourne.

This visit endeavored to demonstrate the benefits to be gained sourcing local
produce and establishing good working relationships between producers and
customers.

The visit incorporated the following:

• The Greenbox – Ireland’s first genuine ecotourism destination
• The Organic Centre - provision of public education, training and
dissemination of information about organic growing and sustainable living
• The FoodHub – state of the art food production facility
• Western Organic Network – Organisation providing training to food
producers to meet increased demand for organic produce.

Summary & points of interest from visit

Individuals and organisations visited on the study visit again were extremely
welcoming and passionate and positive about the sectors they were involved. All
demonstrated a genuine willingness to share information and advice with study
group participants.

The Greenbox

The Greenbox endeavors to set of standards based on sound environmental
practices highlighting all that the region and its people has to offer.

This is being achieved through a model of tourism partnership and brings
together representatives from many national, regional and local agencies. In
addition many sound environmental enterprises; ecotourism products and
community initiatives fall under the Greenbox umbrella.

Joanne McAlinden 8

Success of Greenbox has been brought about by persistent lobbying of
government agencies and influencing various ‘green’ policy changes.

Greenbox facilitated development of ‘Eco-tourism’ label pilot programme
involving 40 businesses. ‘Blue Flower’ logo officially rewards accommodation
services as being “amongst most environmentally friendly in their area”. This is a
high internationally recognised standard monitored by outside bodies and now
adopted by Failté Ireland.

Implementation of this initiative is entirely independent & transparent.

Sizeable financial assistance was necessary for training and marketing.

Benefits:

• Area becoming recognised as Ireland’s first genuine eco-tourism
destination.

The Organic Centre

The main focus of the Organic Centre is training and demonstration. Other
finance generating facilities include a café (using seasonal organic produce from
the adjoining gardens) and an eco-shop.
Funding to sustain the centers running costs and core staff is generated through
training programmes and production of various literature.

Benefits:

The centre has been a catalyst in attracting visitors to the area. This has had
positive spin-offs such as increased bed nights in nearby town (2000+ individuals
register on courses per year from all over Ireland). B&Bs are recommended by
the Organic Centre that make a conscience effort to be ‘green’ – e.g. use of free
range eggs, eco-friendly cleaning products, fair trade tea, coffee, organic milk
etc.

Good community relationships have been established with local restaurants
purchasing freshly grown herbs.

School & Community projects have had many benefits:

- increased social interaction
- Increased physical activity
- increased environmental awareness
- increased organic gardening skills
Joanne McAlinden 9

- promotion of healthy eating
- increased knowledge in composting, recycling, and inter-connectedness of
natural ecosystems

The FoodHub

This is an excellent example of a community coming together to create long term
sustainable employment for the local area. This idea came from a study visit to
USA ‘Time Share Kitchen Resource’.

Main barriers recognised generally to setting up food businesses:
- Cost
- Health & safety regulations

Benefits:
- Creates local employment
- Encourages entrepreneurship
- Provides onsite support to tenants

Western Organics Network (WON)

Established to provide training to food producers to meet the increased demand
for organic produce and encourage producers to take advantage of new market
opportunities.

Benefits:
- Influenced government policy on organic farming
- Sharing of knowledge and skills
- Creates and develops new market routes

Drawbacks:
- Lack of responsibility from members
- Difficulty with individuals to see benefits of networking

The Oarsman

Numerous prestigious awards have been attributed to sourcing, preparing and
presenting food carefully. All food is sourced using local suppliers where
possible.

Organic vegetables, herbs and salads are sourced 10-15 mile radius. All meat
and dairy products are fully traceable (Féile Bia Quality Assured).
Joanne McAlinden 10

Member of Slow Food movement - Ireland

Acknowledges organic and artisan produce is more expensive however there is a
willingness to support local community and recognises the benefits of personal
relationships with suppliers. By supporting such, producer businesses can
develop and grow. In the longer term prices may be more competitive.

Benefits:

- Supports local economy
- Increased visitor numbers to the town – main attraction being renowned
high quality local food served

Joanne McAlinden 11

Participants Evaluation

Participants were requested to provide a personal account of study visits.

Study Visit 1

The following results are based on Good Food Circle FAM trip feedback forms
completed and returned by 7 participants.

Excellent Good Average Poor
The FAM trip was well organised 85% 15% - -
The FAM trip was just the right length of time 85% 15% - -
The content of the FAM trip 72% 28% - -
Staffing 100% - - -
Usefulness of the trip 72% 28% - -
The venues & hospitality 85% 15% - -

Participants were asked, ‘How would you rate the overall trip?’

The following responses were received:

- Excellent
- Excellent
- 10/10
- Very Good
- Very informative. Good template and ideas to use for similar ventures in
the Mourne area
- Very good and informative
- Very good and interesting

Participants were also asked, ‘Do you have any suggestions that you would like
to make for future trips?’

The following responses were received:

- Meet local suppliers
- Would like to see more trips. It is very interesting
- Keep it going – trips annually to update

Joanne McAlinden 12

Study Visit 2

Following results are based on County Leitrim study visit feedback forms
completed and returned by 13 participants.

1. Briefly describe what you enjoyed about the County Leitrim study
visit

The food! Opportunity to talk to Organic Centre, Martin Carey
Greenbox, Western Organics Network.
I enjoyed the whole visit getting to see and hear what Patricia Collins
different opportunities there are and to see what we
have up in the North could do if we put our minds to it.
I found the study visit very informative – saw things I Bernadette Cunningham
never knew existed. The Greenbox organisation, the
Foodhub! Mary who gave us the talk at the Greenbox is
very well informed on subjects like getting people
working together, community group training and
obtaining funding. She emphasized the importance of
local branding i.e. Eco Flower label.
The Study visit was interesting. The talk by Mary Brendan Cunningham
(Greenbox) contained lots of interesting information
about co-operating with other groups of people and of
course the all important funding and branding of local
produce.
It was very interesting to see how the guest house and Geraldine Fitzpatrick
hoteliers all worked so closely with the producers.
I enjoyed the hospitality of the people we met on our Sean Fitzpatrick
study visit and the willingness to share with us their
experiences on setting up their business projects.
First of all I enjoyed the very friendly approach and Noel Houston
interest shown in all the study visits and the high
standard of lectures and courtesy shown. I enjoyed
very much the good food and accommodation provided.
The Trust’s Rural Heritage Officer Miss Joanne
McAlinden was exemplary.
I enjoyed meeting and talking to individuals from Joanne McAlinden
Mourne with an interest in promoting local Mourne
produce and branding. I found representatives from
ALL organisations visited to be extremely welcoming
and extremely passionate and positive about the sectors
that they were involved. Everyone demonstrated a
genuine willingness to share information and advice.
Talking to people who had already seen all the pitfalls in Oisin Murnion
the food businesses and finding out good ideas.
Everyone we spoke to were open about their
Joanne McAlinden 13

experiences. I also enjoyed being able to see a
community effort that worked.
We both enjoyed the visit to the farm that grew their own June Patterson
stuff and the simple but good lunch we had from the
garden. Food for thought.
Visit to the Greenbox, Food Hub, Farmers Market & Kieran Swail
Talk. Opportunity to share and discuss ideas and
opinions in a non formal environment. The quality of the
local food was excellent in the hotel, Rossinver,
Farmers market and in the Oarsman.
Good use of time - Numerous visits organised Shirely Walker
Good examples of best practice – passionate and
enthused speakers
Meeting new people and especially the staff of Mourne Mairead White
Heritage Trust. Learning and seeing. Asking questions.
Hearing positives and negatives of the past.

2a. What do you consider to be the most beneficial site visit?

Greenbox for me because it covered branding and Martin Carey
sustainable tourism.
The organic farm I enjoyed mostly using their own Patricia Collins
produce.
The Organic Centre Bernadette Cunningham
The Greenbox. Brendan Cunningham
The farmers market Geraldine Fitzpatrick
I thought the organic centre was the most benificial Sean Fitzpatrick
I consider the catering industry’s desire to source locally Noel Houston
produced food with less reliance on supermarkets.
The Oarsman Restaurant Joanne McAlinden
The most beneficial site was the Foodhub, Oisin Murnion
Drumshambo with facilities for food production on site.
The organic farm because it can grow inside June Patterson
The Oarsman Restaurant Joanne McAlinden
Both the Food Hub at Drumshanbo and the Farmers Kieran Swail
Market in Carrick-on-Shannon
I thought they were all equally beneficial Shirley Walker
The visit to the FoodHub – could work in most local Mairead White
communities

2b. Please detail why you found this site visit to be most beneficial.

Greenbox as it gave examples of branding and Martin Carey
sustainable tourism that we can ‘lift’. Western organics
Joanne McAlinden 14

Network was also useful though in showing how
capacity for organic farming can be built up.
I found it most beneficial as it was able to supply to Patricia Collins
small business around the town it was also able to let
children come in and learn to grow their own. It was
very enjoyable visit.
I liked the Organic Centre (because I am interested in Bernadette Cunningham
gardening). I found the place very nice and can imagine
it in the summer. Steven told us they use 9 acres for
vetetables and herbs and supply local. They have
school groups visit and have visitors from all over
Ireland and beyond. They send visitors to local B&Bs
and in that small area have more than 1,000 bed nights
last year which must be a good thing for them. In
summer they employ 15 people but he did say it is a
struggle to pay wages. Don’t get much in the way of
funding.
I liked the Organic Centre (because I am interested in Bernadette Cunningham
gardening). I found the place very nice and can imagine
it in the summer. Steven told us they use 9 acres for
vetetables and herbs and supply local. They have
school groups visit and have visitors from all over
Ireland and beyond. They send visitors to local B&Bs
and in that small area have more than 1,000 bed nights
last year which must be a good thing for them. In
summer they employ 15 people but he did say it is a
struggle to pay wages. Don’t get much in the way of
funding.
The premium they could charge for their products was Geraldine Fitzpatrick
over twice the price they could receive from co-ops
Young people had a chance to train there and learn to Sean Fitzpatrick
grow vegetables and herbs. This also taught them how
different types of soil was used in this work
As a beef and lamb producer in the middle of the Noel Houston
Mournes great care and attention through the farm
Quality assurance Scheme to produce good quality
meat which is all too often sold cheap. Supermarkets
are set up to buy in large quantities and endevour to
take over smaller outlets, thereby gaining increased
power to purchase at the mercy of the producer.
Conor from The Oarsman was not only an ambassador Joanne McAlinden
for his restaurant but also for all food producers in the
local area. I think his talk ended the study visit on a
very positive note demonstrating the REAL benefits of
sourcing local high quality produce and the importance
of good working relationships between local producers
Joanne McAlinden 15

and restaurateurs
It gave me an idea of what we could have ourselves if Oisin Murnion
we get organised. If such a similar place was in our
area it would be very easy to start up any form of food
business quickly. It could be compared to the facility
which DARD have at Loughry Food College
I found it to be more beneficial when it was able to June Patterson
supply to other small businesses in the local area. The
way students were able to come and learn how to grow
their own vegetables
The Mournes Region is at a very early stage of Kieran Swail
developing a food/tourism brand and I found it useful to
see how another region in Ireland has been organised
to promote ‘organic and good local food’
Good initiatives Shirely Walker
Enthusiasm for projects
Forward thinking
Taking ownership
I think if we want to develop a product and where local Mairead White
people do not have the facility this could be a great idea.
Also, ideas generate and more products developed.
Keeps costs down for the local community.

3. From all the sites visited, what ideas do you consider could be
transferable to Mourne?

Training (Western Organics Network) – MHT are Martin Carey
planning but could perhaps do more depending on
interest)
Community Kitchen
Greenbox Accreditation Scheme
I think if different farmers went into tourism they could Patricia Collins
start and grow their own organic vegetables if the right
soil was there it would be more beneficial for people
around.
It would be good if we could get an organisation like the Bernadette Cunningham
Greenbox going. We have good land and can rear good
beef and lamb. Kilkeel is a major fishing village so we
might have a lot going for us. We need to be able to
market our wares to the best advantage and label our
products as grown in Mourne.
It is hard to say. I talked to some very good farmers Brendan Cunningham
since the outing (some who are Farm Quality Assured)
and they were not very enthusiastic about trying any of
Joanne McAlinden 16

the projects that was talked about. I think they are
afraid it would require spending money for which they
might get little in return.
The cold store for fruit and vegetables Geraldine Fitzpatrick
The Organic Centre and the Greenbox Sean Fitzpatrick
I consider a state of the art food production facility such Noel Houston
as the ‘FoodHub’ could be set up in Mourne to
encourage small producer groups to set up business,
encourage employment and added value. I know from
past management experience in food production food
buyers want good locally sourced raw material. The
catering industry locally ought to have access to local
products.
All ideas could be transferable to Mourne. Joanne McAlinden
Greenbox – accreditation scheme
Organic Centre – demonstration gardens & training
FoodHub – community kitchen meeting health & safety
Regulations
WON – training programme & networking
Farmers’ Market - support from local authorities
Oarsman – pride in local produce, imaginative dishes
using local, seasonal produce.

Mourne Heritage Trust could take a different role and Oisin Murnion
help bring key people together in forming their own
farmers co-op. I went down to Kilkeel harbour to see
were there any premises similar. Most were fish
orientated but none were vacant. Some large building
in the area could be comandered and refurbished into a
similar state of the processing property. We should all
become members of the ‘Slow Food Movement’.
I think that if farmers that have diversified into tourism June Patterson
they would be able to grow their own vegetables which
would be fresher, cheaper and don’t have to wait on
delivery vans.
There are aspects of what I saw in Leitrim which could Kieran Swail
be adapted to work in the Mournes – but this requires a
quantum leap based on a bottom-up approach.

The concept of promoting primarily local (organic) food
as we experienced in the Oarsman could be easily
transferred. I also think that the Food Hub idea could be
replicated on a smaller scale but once again inter-
agency co-operation is paramount if this is to work.
All could be transferable in time, At this stage a Good Shirely Walker
Food Circle (Co. Tyrone) would appear to be an ideal
Joanne McAlinden 17

initiative to start with
Many of the ideas could be used but I feel it is important Mairead White
to develop tourism; restaurants etc. and then the food
issue could be addressed. It is expensive to go organic
and that would make our prices higher and people do
not go with this.

4. Do you think there are barriers that might delay similar Mourne
initiatives or inhibit them from taking place?

No 4
Patricia Collins
Geraldine Fitzpatrick
June Patterson
Mairead White

Yes 9
Martin Carey
Bernadette Cunningham
Brendan Cunningham
Sean Fitzpatrick
Noel Houston
Joanne McAlinden
Oisin Murnion
Kieran Swail
Shirley Walker

If ‘yes’ please detail barriers you feel exist in Mourne.

Level / number of producers Martin Carey
To get people to work together but with the right training Bernadette Cunningham
that could probably be overcome. The fact that we are
in a border region might work to out favour for funding
purposes.
Mourne people would be hard to talk into any of the Brendan Cunningham
projects that were discussed plus the fact so many
young people trained as joiners, bricklayers, fitters etc.
recently where they get a good pay packet every Friday
night. To ask them to change would just make them
laugh.
I think that some people might not be willing to pull Sean Fitzpatrick
together to make things work.
Joanne McAlinden 18

Lack of facilities Noel Houston
Lack of training
Lack of grants
Too much legislation and paperwork
Vision & lack of belief / pride in local area and products Joanne McAlinden
A driving force – individuals / organisations
Lack of community spirit in Mourne / working in
partnership
Financial assistance through funding programmes

Any barrier would be lack of personal initiative. There Oisin Murnion
could be religious barriers bringing both communities
together in Mourne. However these could be resolveds
at the start by starting off with a small group co-
operation at start. Equal amounts of people from both
sides of the community with Mourne Heritage Trust with
casting vote as an independent body. Rules would
need properly laid out at start a proper constitution with
a regulating body or a board of governors linked to
Mourne Heritage Trust.
Socio-cultural barriers in relation to food education, Kieran Swail
awareness.
Economic - perceived financial difficulties diversifying
from traditional farming.
Co-operation - Limited evidence of multi-agency co-
operation.
Legacy of the troubles - Communities only now coming
to terms with the economic reality of having to work
together.
Driving Force - Distinct absence of an obvious
Champion ( public, private or community) driving the
food (tourism) agenda.
Commitment from businesses Shirely Walker
Who should take initiatives forward?
Funding sources for initiatives
I think we have much more going for us in the Mournes Mairead White
than they had in Leitrim. We need a dedicated and
more structured approach with more leaflets, advertising
etc.

Joanne McAlinden 19

5. Please detail any further comments you wish to make.

Had a very enjoyable few days it would have been nice Patricia Collins
to have extra time in a few of the visits. Thank you to
the Mourne Heritage Trust for such an enjoyable and
interesting visit.
A facility like the FoodHub would be very desirable but Bernadette Cunningham
the expense of setting up would be colossal and would
need to be funded. The fact that different groups could
hire the kitchen to bake or prepare food for parties etc.
would be good. Also for cooking demos or training
classes. I think in this day and age most people have
clean and hygienic kitchens and I don’t agree with the
fact that a woman who wants to bake bread, cakes etc
to sell at a farmers market should have to hire a place
like the ‘FoodHub’ for a few hours to bake there.
Some people say it would just create more jobs for the Brendan Cunningham
boys and the girls sitting in offices and visiting farms
telling people what they must and must not do.
Education should be demonstrated at schools and local Noel Houston
authorities to a wide audience on the advantages of
organic food production and its health benefits. There is
a definite interest and demand for organic food products
after visiting County Leitrim and I feel sure this interest
exists throughout the country – this needs to be
advanced.
No further comments other than to say a big thank you June Patterson
to Joanne for giving us the chance to go. We really
enjoyed our stay it would have been better if we had a
bit longer at the form to buy some stuff from the craft
shop.
People need to get up and get at it. With the current Oisin Murnion
websites available through work which Joanne
McAlinden set up, there is absolute and total opportunity
to supply local produce to local business. One or two
lead people could organise the whole set-up. We have
everything at our fingertips. Mourne Heritage Trust
could be key to organise funding for such an enterprise.
Thoroughly enjoyed the two days. Kieran Swail
What about courses in organic – more information, a Mairead White
database of where I can get products. Fair trade week,
Organic Week, Vegetarian Week etc etc.

Joanne McAlinden 20

Summary of ideas from Study Visits that could be transferable to the
Mournes area

• Increase awareness of benefits of sourcing locally

• Create awareness of ‘Slow Food Movement Ireland’

• Raise awareness of healthy eating

• Promote networking between food, hospitality and tourism businesses

• Promote ‘Signature Dishes’ in local eating establishments

• Establish ‘Good Foods Circle’ with key reputable eating establishments

• Develop tailored training for food, hospitality and tourism businesses

• Develop ‘green’ accreditation scheme for food, hospitality and tourism
businesses

• Develop demonstration gardens and training programme to meet the
demand for organic produce

• Establish local food co-operatives

• Establish local ‘Community Kitchen’

• Support and promote local Farmers’ markets

Summary of advice given to participants from Mourne

• Lobby and influence for necessary changes in current government policies

• Carry out all monitoring objectively, independently and transparently

Joanne McAlinden 21

Study Visit Costings

Flavour of Tyrone £’s

Transport 225.00

Lunch 140.00
______

Total 365.00

County Leitrim £’s

Transport 550.00

Guided Tour & Lunch 250.00

Accommodation & Dinner 1208.82

Room Hire 16.09

‘Management Fee’ 80.44

Oarsman (Lunch) 264.20
_______

Total 2369.55

Grand Total £2734.55

Joanne McAlinden 22

APPENDIX 1

Study Visit 1 : Flavour of Tyrone & Good Food Circle Date: 31st January 2008

Itinerary:

Date Time Details
Thursday 8.30am Departure from MHT office, Newcastle
31st Jan. 08
10.15am Quinn’s Corner – Dungannon, Co. Tyrone

Briefing from Tourism Officer & Good Food Circle Co-ordinator

11.15am Otter Lodge – Cookstown, Co. Tyrone

Brief on Good Food Circle membership

11.45am Tullylagan Country House Hotel – Cookstown, Co. Tyrone

Briefing from Farmers Market Project Officer and Good Food Membership
12.45pm Stangmore Town House – Dungannon, Co. Tyrone

LUNCH
Address by Chair of Good Food Circle

2.15pm Grange Lodge – Dungannon, Co. Tyrone

Demonstration & talk by Norah Brown

Joanne McAlinden 23

APPENDIX 2


Study Visit 2 : County Leitrim Dates: Wednesday 20th & Thursday 21st February 2008

Itinerary:

Date Time Details
Wednesday 8.30am Departure from MHT office, Newcastle
20th Feb. 08
11.30am The Greenbox – Manorhamilton, Co. Leitrim

Ireland’s first genuine ecotourism destination based on sound environmental practices
highlighting all the region and its people have to offer.
1.00pm The Organic Centre – Rossinver, Co. Leitrim
The Grass Roots Café

LUNCH & TOUR

Organisation providing public education, training and information about organic growing and
sustainable living. Training programme offers workshops in artisian food production, organic
horticulture & green building
3.45pm The Foodhub – Drumshambo, Co. Leitrim

State of the art food specific enterprise centre of 14 individual food businesses units offering
world class food production facilities.
7.30pm Ramada Lough Allan Hotel & Spa – Drumshambo,

DINNER

Joanne McAlinden 24

Thursday 8.30am BREAKFAST
21st Feb. 08
9.30am Departure from Ramada Hotel

10.00am Western Organics Network – The Market Yard, Carrick-On-Shannon, Co. Leitrim

Organisation providing training course for organic farmers, smallholders, and small food
producers in Ireland.

11.00am Carrick- On-Shannon Farmers’ Market

Meet producers of organic fruit and vegetables, organic meat, fresh fish and homemade breads
and cheese etc.

12.30pm The Oarsman Bar & Café – Carrick-On-Shannon, Co. Leitrim

LUNCH

Award winning restaurant and member of Féile Bia Quality Assured Programme
2.30pm Departure from Carrick-On-Shannon to Newcastle.

Joanne McAlinden 25

APPENXIX 3
List of Delegates

Study Visit - Good Food Circle & Flavour of Tyrone

Sean Fitzpatrick MHT Trustee & Mourne Producer
Noel Houston Mourne Producer
Rosemary Johnston Diamonds Restaurant
John Maculey Beach House B&B
Myrtyl Maculey Beach House B&B
Joanne McAlinden Rural Heritage Officer, Mourne Heritage Trust
Edel O’Reilly Diamonds Restaurant
Sean Rodgers Burrenwood Produce
Kieran Swail GTT Consultancy
Shirley Walker Southern Regional College
Margaret Quinn Down District Council

Study Visit 2 – County Leitrim

Martin Carey Chief Executive Officer, Mourne Heritage Trust
Patricia Collins Meelmore Lodge
Bernadette Cunningham Mourne Producer
Brendan Cunningham Mourne Producer
Geraldine Fitzpatrick Mourne Producer / Farm Diversification
Sean Fitzpatrick MHT Trustee & Mourne Producer
Noel Houston Mourne Producer
Joanne McAlinden Rural Heritage Officer, Mourne Heritage Trust
Oisin Murnion Mourne Producer
June Patterson Mourne Producer / Meelmore Lodge
Kieran Swail Southern Regional College / GTT Consultancy
Shirley Walker Southern Regional College
Mairead White Cnocnafeola Centre

Joanne McAlinden 26

APPENDIX 4

Study Visit 2: County Leitrim

Dates: Wednesday 20th & Thursday 21st February 2008

Name:

1. Please describe briefly your interest in the Mourne Branding Initiative (MBI).

• Seeing how other companies run in different parts of Patricia Collins
Ireland hoping to get other ideas in food and hospitality
to see different things as a visitor opportunities in their
different cultures.
• I am interested in getting our produce branded as Bernadette Cunningham
grown and produced in Mourne as hopefully it would
attract local shoppers and also better prices.
• I think it would be an advantage to have our beef and Brendan Cunningham
lamb branded as Mourne Produce in the hope that it
would encourage shoppers to buy our produce and
maybe increase prices.
• I believe that branding will help increase the sales Geraldine Fitzpatrick
value of my produce.
• As chairman of NIAPPA I am keenly interested in Sean Fitzpatrick
branding.
• Through this initiative I would like to see locally Noel Houston
produced beef and lamb sold under a local brand
name.
• Marketing of raw meat. Oisin Murnion
• To see how other companies run in different projects June Patterson
of N.I. I could get new ideas that we could use.
• I run and manage a budget accommodation centre in Mairead White
the Mournes and I have a particular interest in seeing
food at a reasonable cost, but good quality to our
guests. Good local produce and wines.
• SRC Newry is contracted to undertake a study to Shirely Walker
assess the scope for branding Mourne produce and
goods and to provide guidance and recommendations
for a Mourne Branding Initiative

Joanne McAlinden 27

2. Please detail briefly your reason(s) for participating in the study visit.

• To hope to get ideas different from our own, how they Patricia Collins
work in both food and in hospitality.
• By taking part in the study visit I hope to get ideas and Bernadette Cunningham
tips on how best to sell our produce.
• By taking part in the study visit I hope to get ideas and Brendan Cunningham
tips on how best to sell our produce.
• To see how branding initiative works. Geraldine Fitzpatrick
• I would like to see how well the branding works and Sean Fitzpatrick
the benefits in which it has.
• It appears that there is a growing interest throughout Noel Houston
the UK for organic produce therefore it would be useful
to learn and understand how these food are
economically produced with the current rising costs of
oil based produce an awareness of the methods of the
organic methods are the way to go. It is imperative
that a strong marketing campaign would be set up in
the market place to promote our products. Looking at
a working environment could be used for
benchmarking for the Mournes.
• I am interested in looking for grant aid to vac-pack and Oisin Murnion
cut beef.
• To see how other places use local branding and get June Patterson
good ideas as we are farm diversification project. We
are always looking for something different
• Learn more, meet people of similar interests, learn Mairead White
from mistakes , learn for experience, look at ideas so
that further development could happen, developing an
eco-hospitality centre and implement more fully on
responsible Mournes in policy.
• To identify areas of best practice that would assist in Shirley Walker
highlighting the way forward for the Mourne Branding
Initiative

Joanne McAlinden 28

3. Please tick option(s) below that best describes the industry that you are
currently involved:

Agricultural Producer Beef & Lamb – Bernadette Cunningham
Sheep & Lamb – Brendan Cunningham
Beef & Lamb – Geraldine Fitzpatrick
Beef & Lamb – Sean Fitzpatrick
Beef, Lamb & potatoes – Noel Houston
Beef & Lamb – Oisin Murnion
Potatoes – June Patterson

Farm Diversification Glenmore Farm – Patricia Collins
Glenmore farms – June Patterson

Food & Hospitality Meelmore Lodge – Patricia Collins
Meelmore lodge café / hostel – June Patterson
Budget Hostel – Mairead White
Southern Regional College – Shirley Walker

Other please state ___________

Joanne McAlinden 29

APPENDIX 5
RDC EVENT/ACTIVITY RECORD SHEET

This registration sheet should be completed for each event and activity
which is run as part of your RDC funded project.

Title of Event Study Visit 1 – Flavour of Tyrone & Good Food Circle

Date of Event 31st January 2008

Venue Quinn’s Corner, Dungannon
Otter Lodge, Cookstown
Tullylagan Country House Hotel, Cookstown
Stangmore Town House, Dungannon
Grange Lodge, Dungannon

Purpose of To encourage local Mourne businesses to look at good
the practice elsewhere and draw on best practice methods in
Event/Activity establishing a successful regional marketing and branding
initiative.
Give a brief
description of Participants on the study visit were able to engage with
the outcomes individuals and businesses that have been involved in a
of the event successful regional marketing and branding initiative.

This was an excellent opportunity for networking and
sharing ideas. The study visit provided an opportunity for
participants from the Mourne area to meet each other for
the first time and also to engage with the businesses in
County Tyrone.

Participants from Mourne were able to visualise how the
Mourne and Slieve Croob Area of Outstanding Natural
Beauty (AONB) could potentially benefit from such an
initiative.

(see attached summary and points of interest from the visit)

Joanne McAlinden 30

Who (a) Please estimate the number of participants who are
participated at members/representatives of the target groups of the
this event? Rural Development Programme

Total number of 11
participants
Participant Category Number of attendees

Women 6
Young People <25
Farmers 3
Members of Farm Families 4
Long-term unemployed
Disabled
Pre-school children
Wider rural community 5
(b) Please estimate the number of participants who are
members/representatives of the target groups of the
PEACE II Programme

Total number of 11
participants

Displaced Persons
Victims of Conflict and their
families
Ex-prisoners and their
families
Young people
Women 6
Older Workers
Others

Please note that the total number of participants
recorded at (a) should equal that recorded (b).

Signed and
Dated Event Organiser/Project worker:

Joanne McAlinden

Date:

6th February 2008

Joanne McAlinden 31

APPENDIX 6
RDC EVENT/ACTIVITY RECORD SHEET

This registration sheet should be completed for each event and activity
which is run as part of your RDC funded project.

Title of Event Study Visit 2 – County Leitrim

Date of Event 20th & 21st February 2008

Venue The Greenbox HQ – Manorhamilton
The Organic Centre, Rossinver
The Foodhub, Drumshambo
Carrick-On-Shannon Farmers’ Market
Purpose of To encourage local Mourne businesses to look at good
the practice elsewhere and draw on best practice methods in
Event/Activity establishing a successful marketing of local produce and a
branding initiative.
Give a brief
description of Participants on the study visit were able to engage with
the outcomes individuals, organisations and businesses that have been
of the event involved in promoting use of local produce and successful
regional marketing and branding initiatives.

This was an excellent opportunity for networking and
sharing ideas. The study visit provided an opportunity for
participants from the Mourne area to meet each other for
the first time and also to engage with organisations and
businesses in County Leitrim.

Participants from Mourne were able to visualise how the
Mourne and Slieve Croob Area of Outstanding Natural
Beauty (AONB) could potentially benefit from promoting
Mourne produce and branding initiatives.

(see attached summary and points of interest from the visit)

Joanne McAlinden 32

Who (c) Please estimate the number of participants who are
participated at members/representatives of the target groups of the
this event? Rural Development Programme

Total number of 13
participants

Women 7
Young People <25
Farmers 8
Members of Farm Families 9
Long-term unemployed
Disabled
Pre-school children
Wider rural community 11
(d) Please estimate the number of participants who are
members/representatives of the target groups of the
PEACE II Programme

Total number of 13
participants

Displaced Persons
Victims of Conflict and their
families
Ex-prisoners and their
families
Young people
Women 7
Older Workers 4
Others

Please note that the total number of participants
recorded at (a) should equal that recorded (b).

Signed and
Dated Event Organiser/Project worker:

Joanne McAlinden

Date:

25th February 2008

Joanne McAlinden 33

APPENDIX 7

The ‘Flavour of Tyrone’ is a private sector led tourism group facilitated through
Dungannon and South Tyrone Borough Council.

It has a membership of 140+ including acommodation, attractions, activities,
Good Food Circle, Craft, Farmers Market and training.

The ‘Flavour of Tyrone’ Tourism Product has been defined as

• Activity Tourism
• Culture & Heritage
• Festivals & Events
• Food Tourism

Signature Dishes

The Good Food Circle promotes economic growth and sustainability by
encouraging its members to utilise local produce. Members follow the principle of
using local produce wherever possible and this is reinforced by the inclusion of a
"Good Food Circle" signature dish on all members' menus, guaranteeing
customers a true Flavour of Tyrone.

Other activities promoted by The Good Circle:

• Themed Nights
• Training
• Cookery Classes
• Comment Cards

Joanne McAlinden 35

APPENDIX 8

About Greenbox

The Greenbox is emerging as Irelands' first genuine ecotourism destination
with a set of standards based on sound environmental practices highlighting
all that the region and its people has to offer.

What is Ecotourism?
Ecotourism is travel which is small scale, low impact, culturally sensitive,
community orientated, primarily nature based, educational and capable of
broadening peoples minds and enlivening their souls but providing a unique
experience, firmly grounded in sustainable principles and practices. The
Greenbox is Ireland

What is the Greenbox?
The Greenbox is Ireland's first integrated ecotourism destination. The area of
the Greenbox includes Counties Fermanagh, Leitrim, West Cavan, North
Sligo, South Donegal and North West Monaghan.

A Quality Labelling System For Ecotourism in the Greenbox
The Greenbox is a completely unique region and is a natural location for
Ireland's first ecotourism destination. It boasts unique ecosystems, an
unspoiled landscape, centres of learning such as The Organic Centre, a Geo
Park (Marble Arch Caves,Co Fermanagh) and off shore islands of high
conservation value such as Inishmurray Island in Donegal Bay.

The geographic area is surrounded by water on all sides by the Shannon
Erne Waterway, Lough Erne and The Atlantic Ocean. The region, which was
once overshadowed by conflict, is now one of the most peaceful places in
Ireland and nine years on from a peace agreement (The Belfast Agreement)
the destination is in an ideal position to welcome tourists to visit.

The unspoilt nature of the Greenbox has contributed to attracting a high
concentration of “green” and ecotourism operators to the region. The
Greenbox is working to develop these resources further and to create a world
class ecotourism destination with a strong focus on raising ecotourism
standards. This is being achieved through a model of tourism partnership and
brings together representatives from many national, regional and local
agencies. In addition many sound environmental enterprises, ecotourism
products and community initiatives fall under the Greenbox umbrella.

Responsible Tourism Ltd (Trading as Greenbox Ltd) is a cross border
organisation in the Northwest of Ireland that has been set up to stimulate the

Joanne McAlinden 36

development of ecotourism in the region. To achieve these ends we have
facilitated the development of an ecotourism quality label that we hope will
continue to strengthen the Greenbox brand, and which will defend the ethical
values of existing Greenbox ecotourism promoters. In addition the label has
been designed to guide visitors travel choices and help them to choose
promoters of ecotourism products and the experiences they have on offer.

Core to ecotourism and to the Greenbox philosophy is the concept of
environmental sustainability and the label has been very much developed with
this in mind, in order to ensure that the environmental impacts of Greenbox
products are minimised. The label also encourages proactive nature
conservation and the promotion of local cultural values, while at the
same time developing our local economy and the long term viability of
the Greenbox destination.

The European Eco-label for tourist accommodation services and camp
site services (The EU Flower)

The European Eco-label for tourist accommodation service was created to
reward accommodation services and tourists who respect the environment. It
signals good environmental performance and gives an assurance of added
quality for consumers choosing accommodation. Enterprises bearing the
Flower Logo have officially been distinguished as being amongst the most
environmentally friendly in their area.

Why have the European Commission launched the EU Flower label for
tourism?

The Eco-label-scheme is a consequence of the EU "strategy of sustainable
development" which has become a paramount objective of the European
Union since the Amsterdam Treaty in 1997. Thus it integrates the three main
pillars of sustainability: environment, society and economy. The global
sustainable development process has evolved since the Rio Earth Summit in
1992. The examination of a tourist accommodation service on its ecological
benefits is performed by independent testers thus the EU Flowers high
standard is guaranteed Europe wide.

Joanne McAlinden 37

Where can I find more information?

More information on the standard can be found at the dedicated EU Flower
for tourist accommodation website: http://www.eco-label-tourism.com

New Irish Ecotourism Packages in 2008

A range of eco breaks have been put together where you can immerse
yourself in local culture, heritage and nature. Adrenalin junkies, creative types
or those who just want to escape, enjoy bypassing the tourist trail to get away
for a truly unique eco experience.

Each eco break below offers a unique setting for learning and contribution to
local conservation.

• Pilgrim's Progress
• Donegal Language School
• Wilderness Therapy Sessions
• Ireland Eco Tours
• XTNW Eco Adventure Challenge
• Mountain Bike away and Canoe Home
• Environmental Film-making, Photography and Animation
• The Organic Centre Experience
• Breesy Centre Package
• Blaney Spa and Yoga Centre
• The Ard Nahoo Eco Retreat Experience
• Creative Craft Activity Weekend
• Family Breaks
• Weekend Breaks with Friends
• Out of Season Breaks
• Going Underground

Centres of Learning - Food

• The Organic Centre
• Belle Isle Cookery School
• The Food Hub
• Country Markets
• UCC Food Industry Training Unit
• The Western Organic Network

Joanne McAlinden 38

Irish Centers for LifeLong Learning

• Belle Isle School of Cookery
• Erne Heritage Tours
• Corralea Activity Centre
• Field Study Centre Derrygonnelly
• Lough Allen Education Centre
• The Organic Centre
• The Leitrim Sculpture Centre
• Living Architecture Centre
• The Western Organic Network
• The Aughakillymaude Community Mummers
• Ard Nahoo Health Farm Education for Health
• Inish Rath Island
• Leitrim Design House

What is the Greenbox Network?

The Greenbox Network is a new training & learning organisation which is
based in the Greenbox area and is designed to help tourism enterprises reach
the 'Green' standards which have been created by 'The Greenbox'. Obviously
there's quite a lot to learn when it comes to making your business
environmentally sound and the Greenbox network can help you get all the
information you need with the minimal amount of time out from your business
'Network based approach to training will maximise the potential for
learning...'

The network meetings cover basic topics in relation to ecotourism and basic
network policies such as how do we welcome new members etc.

Become an Greenbox Network Member:

Greenbox Network Membership Fees (fees are payable per annum) :

Tourism Provider €135 / £97
Business Friend €135 / £97
Community & Education €85 / £61
Friend €35 / £25

Joanne McAlinden 39

FUNDERS

CONTACT details:

The Greenbox
Park Rd Industrial Estate,

Manorhamilton,

Co. Leitrim,

Ireland

Tel: +353 71 9856898
Email: info@greenbox.ie

Web: www.greenbox.ie

Joanne McAlinden 40

APPENDIX 9
The Organic Centre

The Organic Centre is a non profit organisation set up in 1995, with the aim of
providing public education, training and information about organic growing and
sustainable living. The Centre is located on a 19 acre site in Rossinver, Co
Leitrim, Ireland, and we have outreach centres in Co. Clare and Co. Wicklow.

We run workshops on organic horticulture, gardening, green building, alternative
energy, and artisan food production, and we offer a year long organic horticulture
training programme .

The Centre is a recognised eco-tourism destination. Our facilities include:

• Demonstration gardens & polytunnels
• An orchard & soft fruit area with heritage varieties
• A café using seasonal organic produce from our gardens
• An eco-shop selling garden tools, books, seasonal vegetables, etc.

The Grass Roof Café

The Grass Roof Vegetarian Cafe at the Organic Centre is a unique dining
experience. Surrounded by 10 acres of organic gardens, a plentiful supply of fresh
produce is available to the cooks. With such high quality, and often hard to source,
vegetables at their fingertips, the cooks create fresh and interesting dishes
everyday of the week.

The Grass Roof Cafe nourishes The Organic Centre staff and members of the
public everyday of the week, and feeds the hungry souls who participate in our
many and varied weekend workshops. The Café also hosts a weekly ‘béile gaeilge’
or Irish speaking lunch, every Tuesday. All Irish speakers, including beginners, are
very welcome – cuir blas ar do theanga!

Special themed events are regularly held through the year when multi course
evening meals attract ‘foodies’ from miles around, and The Grass Roof Cafe also
offers an outside catering service providing anything from a picnic to a banquet.

Joanne McAlinden 41

Projects run by the Centre include:

Community Food Project

The Organic Centre re-launched its ‘Growing in Confidence’ Community Food
Project in March 2007, with funding support from HSE West and the Department
of Agriculture and Food. The project has now established 6 organic community
gardens: In Sligo, at St. Michaels Family Life Centre and the Forthill Men’s Group
at the Northside Community Centre; in Bundoran at Glor na Mora; in Riverstown
at the Sligo Folk Park; in Rathcormac beside the old National School; and in
Rossinver, at the Organic Centre.
Participants, under the guidance of an experienced organic gardening mentor,
learn to grow their own organic vegetables, and with the help of trained tutors,
also learn to prepare and cook healthy, fresh produce.

The project was initiated in 2004, in partnership with HSE West, and has involved
parents managing a tight budget, asylum seekers, older people and people with
disabilities. A comprehensive ‘How to’ manual for groups who wish to establish
similar community garden projects was launched in Donegal Town, in July 2006,
at a public event attended by the Minister for Agriculture and Food, Mary
Coughlan

Community-based organic gardens not only help promote organic gardening
skills and awareness of healthy eating, but also have a number of other benefits.
There are health benefits from increased physical activity, and from consumption
of fresh and affordable organic vegetables and fruit. Taking part in a community
garden project is a very positive experience. It promotes social interaction and a
great sense of shared achievement. It raises awareness of the environmental
benefits of local organic food production, which generates fewer carbon
emissions from ‘food miles’, and by using natural fertilizers and methods of weed
and pest control, avoids the use of harmful chemicals. Generally, the project is a
great encouragement to participants to continue growing organically for
themselves, and in some cases, to consider growing commercially.

Schools Project

As part of our ‘Peace & Environment Programme’, we currently work with 6
primary schools in Enniskillen, Garrison and Rossinver. Experienced gardeners
from The Organic Centre work with teachers and children in each of the schools
to create an organic ‘kitchen garden’ growing vegetables, fruit, herbs and flowers.

The project promotes ‘eco-literacy’ within the context of the primary curriculum,
and draws upon best practices in collaborative and self-directed learning. As well

Joanne McAlinden 42

as learning to grow their own food, the weekly gardening sessions cover a wide
range of environmental issues such as composting, recycling, and the
interconnectedness of natural eco-systems. Most importantly, the children learn
to work with nature, not against it.

The project also involves cross-community sessions based at the Organic
Centre, where children from both main religious communities engage in shared
activities that further develop their environmental awareness. The schools also
come together for a shared harvest celebration. Understanding the importance of
natural bio-diversity and inter-connectedness can be a very effective way for
children to learn the value of religious and cultural diversity.

Peace & Environment Project

The Organic Centre is at the forefront of using gardening as a tool for peace and
reconciliation in Ireland. With funding from the EU, we manage a cross-border
community gardening project where people from both religious traditions work
together, growing their own fruit and vegetables. Gardening is an excellent
context in which to develop positive relationships between people who otherwise
may have few opportunities to meet. A community garden provides a non-
threatening setting to develop cooperation and mutual
understanding.

A team of Organic Centre garden mentors support 12 community gardens within
the border counties of Leitrim, Donegal and Fermanagh. They also work with
local primary schools, taking pupils through all the stages of seed sowing,
planting out, maintenance, harvesting and cooking of produce. Cooking together
also provides an important context in which to build peace.

A harvest celebration takes place in September of each year of the project where
project participants from both schools and community come together to celebrate
their achievements and cook what they have grown. Adult participants include
asylum seekers, women’s groups, and people with disabilities.

We will be publishing a ‘Best Practice Guide’ in relation to using gardening as a
method for promoting peace and reconciliation. The Guide and complementary
video will be launched at a national conference.

Joanne McAlinden 43

FUNDERS

• Department of Agriculture and Food
• FAS
• Pobal
• Border Action (EU Programme for Peace and Reconciliation)
• International Fund for Ireland
• HSE West
• Interreg
• Cooperation Ireland
• County Leitrim Partnership
• County Leitrim Enterprise Board

CONTACT details:

The Organic Centre,

Rossinver,

Co. Leitrim,

Ireland.

Telephone: +353 71 985 4338

Email: info@theorganiccentre.ie

Website: www.theorganiccentre.ie

Promoting organic horticulture, gardening & sustainable living, through training,
demonstration & community projects

The Organic Centre Ltd is a registered non-profit taking Company Limited by Guarantee. Company
Registered No.233736, at Companies Registration Office, Parnell Square, Dublin 1. The Company has
Charitable Status (CHY 11547). Organic Trust Symbol Holder: No. 151.

Joanne McAlinden 44

APPENDIX 10

THE FOOD HUB – OUR BACKGROUND ……

A Home for Food Production
Drumshanbo Co. Leitrim is home to a world class state of the art food production facility called The Food
Hub. The premise were originally home to the well known Lairds jam factory in the 1980s and was taken
over by the Kepak Group during the 1990s. The company’s closure in 1998 meant a loss of 100 jobs in the
community, the premises lay idle underscoring a lack of employment growth and economic development in
the area.

Drumshanbo County Council took the opportunity to restore the premises as an state of the art food specific
enterprise centre of 14 individual food business units offering world class food production facilities not only
unique to the area but as one-of-its kind in the country.

World Class Food Production Facility
Years of planning, research and funding applications resulted in the financial backing of key stakeholders
such as International Fund for Ireland, Arigna LEADER, Clár, Enterprise Ireland, Interreg IIIA, Leitrim County
Enterprise Board and the Leitrim County Council Taskforce Peace II funding. The final result is impressive, a
14 unit world class food production facility fully compliant with environmental health regulations which is now
open to interested parties.

More than a Production Facility
Recognising that potential clients may need assistance to get up and running or to make a transition from
their existing premises to The Food Hub, on site expertise is available to ensure a smooth transition for
potential clients. The following on-site supports are available to tenants:

• Food Technologist
• Business Plan Consultant
• Marketing Support
• Origin Farmer’s Market Showcase
• Community Kitchen

CONTACT details:

The Food Hub
Carrick Road, Drumshanbo,
Co. Leitrim

Tel: +353 71 9641848
Email:info@thefoodhub.com

Joanne McAlinden 45

APPENDIX 11
Western Organics Network (WON) organise training courses for organic farmers,
smallholders, and small food producers in Ireland. Participants include those
aspiring to convert to organic production, and experienced organic producers
who want to improve their skills or diversify into new areas.

The increasing consumer demand for local organic produce through box
schemes, shops, restaurants and farmers’ markets means there is an urgent
need – and a great opportunity – to increase supply in the region.

Through our programme of courses, we are aiming to increase production and
encourage producers to take advantage of new market opportunities. We are
also involved in developing local food networks to co-ordinate and link producers
with restaurants, markets and retailers.

WON works closely with key organic organisations including Leitrim Organic
Farmers' Co-op, The Organic Centre, Northwest Organic and Atlantic Organics.

The Western Organic Network Accel Project is funded by member companies,
the European Social Fund and the National Development Plan.

Our Training

We organise training courses for organic producers, smallholders, and small food
producers in Ireland. Participants include those aspiring to convert to organic
production, and experienced organic producers who want to improve their skills
or diversify into new areas

The increasing consumer demand for local organic produce through box
schemes, shops, restaurants and farmers' markets means there is an urgent
need and a great opportunity to increase supply in the region. Through our
programme of courses, we are aiming to increase production and encourage
producers to take advantage of new market opportunities

Check the Course Calendar for scheduled dates and locations. In addition to
those specified, courses can be run in other locations if there is sufficient
demand. Course can also be 'moved' from one county to another if it appears
participants are mainly located in a different county, in order to reduce travel time
and costs for the majority. Feel free to call or email us with your queries or
suggestions!

Joanne McAlinden 46

Training Programme

Business Skills Integrating Forestry with Organic Farms Organic Horticulture
Cheese Making Introduction to Alternative Energy Organic Pig Production
Computerised Farm Accounts Introduction to Bee Keeping Organic REPs
Computer Training Introduction to Farmers' Markets Organic Salad Production
Conversion to Organics Introduction to Organic Farming Organic Livestock Autumn
Crop Planning Introduction to Organic Medicinal Plant Seminar
Cut Herb Production Growing Organic Livestock Spring
Desk Top Publishing Livestock - Grassland & Soil Management Seminar
Farm Accounts Livestock - Veterinary Management Pest, Disease & Weed Control
Fruit Crop Management Machinery for Horticulture Polytunnel Erection
Hedgelaying Marketing Skills for Organic Producers Protected Cropping
Homeopathy for Animals MSc/PGDip in Organic Farming Train The Trainer
Organic Egg Production Vegetable Crop Profiles
Vegetable Box Design

Since its inception, the Western Organic Network has been strongly involved in
promoting markets for its members. In 2005 the network set up The Carrick-on-
Shannon Farmers market which operates every Thursday from 10 am to 2 pm in
the market yard Carrick on Shannon. Product range includes Organic Fruit and
Vegetables, Organic meat, Fresh Fish and Homemade breads, cheese etc.

The Western Organic Network has been involved in setting up the Roscommon
Farmers market which is a purpose built market with semi permanent shelters.
The market has a diverse range of products. It runs each Friday from 10am-2pm
and is situated beside Glessons Townhouse off the main square. Members of
the network also sell their produce through the following Farmers' Markets

Boyle Co Roscommon Saturday 10-2pm

Sligo Co Sligo Saturday 9am-1pm

Manorhamilton Co Leitrim Friday 10am-2pm

Longford Co Longford Friday 10am -2pm

Ballinasloe Co Galway Friday 10am-2pm

Letterkenny Co Donegal Winter Last Friday every month
Summer Each Friday

Ballybofey Co Donegal Coming
Soon

Athlone Co Westmeath Saturdays

Mullingar Co Westmeath Sundays 1st Sunday of the

Joanne McAlinden 47

Native Cattle Breeding Programme

The Western Organic Network is launching a pilot project in the North West for
organic beef farmers to commence a breeding programme to preserve and
enhance the numbers of native breeds in Ireland.

The breeding programme to be developed will include assistance towards the
cost of purchasing brood stock and training farmers on managing the breed in
terms of

• Enhancing breed quality and status.
• Animal welfare
• Biodiversity planning for each farm
• Maintaining suitable grazing practices that reflect traditional grazing
patterns and maintain field & hedgerow diversity
• Monitoring and recording on a daily basis breed activity with emphasis on
ability of native traditional breeds and their progeny to thrive on poorer
quality rough grassland and withstand pests & diseases (eg liver fluke)
that are endemic to the West of Ireland.

To ensure economic viability of the rare breeds, a feasibility study of developing a
niche market in rare breed meat sales will be undertaken. Contact us for further
information.

Organic Broiler Production

The Western Organic Network have been successful in receiving funding for a
feasibility study on the viability of a establishing a network of organic broiler
growers to supply a local market. A feasibility grant has been awarded from The
Leitrim County Enterprise Board to investigate the project.

The study will investigate the viability of setting up a network of 8-10 farmers that
will grow batches of 300-500 chickens to supply an existing market.

The study involves looking at costings, housing, and the production of high end
organic products that would be marketed as a niche product. The issues of
processing will also be considered. Contact us for further information

Joanne McAlinden 48

Key Partners Regional & National Development Organisations

Leitrim Organic Farmers’ Co-op Western Development Commission

The Organic Centre Dept of Agriculture

North West Organic Teagasc

ACCEL Training

County Leitrim Partnership

Greenbox
Organic organisations ‘Foodie’ organisations

Organic Trust 315 Network

IOFGA Slow Food

Demeter Terra Madre

Atlantic Organics Euro-Toques

Rossinver Bord Bia
Soil Association

Organic & Green Guide

Contact details:

Western Organics Network

The Enterprise Centre

Hill Road

Drumshambo

Co. Leitrim

Tel: +353 71 9640688

http://www.westernorganicnetwork.com

Joanne McAlinden 49

APPENDIX 12

The Oarsman Bar and Cafe moved into a new era when Conor and Ronan
Maher took over the property in 2002. Their goal is to create a hospitality
business where service, quality, value for money and consistency are always the
focus.
The brothers are sons of Tom and Rosaleen Maher of the renowned Country
house "Hollywell" in Carrick-on-Shannon and are the seventh Generation of their
family in the hospitality Industry.
They bring together a wealth of experience and knowledge gained in Ireland and
abroad. Their sister Claire has recently rejoined the team and brings a wealth of
experience and dedication to The Oarsman.

The Food

Our food is carefully sourced, prepared and presented and we are delighted to be
members of the Féile Bia Quality Assured Programme which ensures all meat
and dairy products are fully traceable.

Awards & Guides
* National Pub of the Year 2005 - Georgina Campbell's Jameson The Guide

* Bridgestone Guides 100 Best Restaurants in Ireland 2007

* Michelin 'Eating out in Pubs Guide' 2007

* The Guardian Newspaper Guide 2005- 150 of the best gastropubs in the UK
and the Republic of Ireland

* Chablis Moreau Fish Awards – 2005

* Georgina Campbells 6 of the best Great Pubs of Character - Food and Wine
Magazine - November 2003

* Georgina Campbells Best of the Best Jameson Guide Ireland 2007

* Timeout Eating and Drinking in Great Britan and Ireland Guide 2004

* Tom Doorley,s 100 Best Restaurants in Ireland 2006

CONTACT DETAILS Bridge Street, Carrick-on-Shannon, Co. Leitrim

Tel: +353 71 962 1733 Web: www.theoarsman.com

Joanne McAlinden 50

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