Cross-border collaboration project aims to help small businesses align with UN Sustainable Development Goals
University College Cork researchers have been awarded €12,500 funding to lead a groundbreaking six-month project exploring sustainable business practices in the artisan food and drink sector across Ireland and Scotland.
The project, titled "Actioning Sustainable Futures within the Artisan Food and Drink Sector," will bring together small and medium-sized enterprises (SMEs) from both countries to address shared sustainability challenges and strengthen cross-border economic ties.
Led by Dr. Helen McGrath from UCC's Cork University Business School, the international research team includes Dr. Teea Palo from the University of Edinburgh, along with UCC colleagues Dr. Dave Alton, Dr. Sean Tanner, and Dr. Conor Drummond, and Dr. Annmarie Ryan from the University of Limerick.
The project will examine how artisan food and drink businesses can better align with the United Nations Sustainable Development Goals (SDGs) through collaborative approaches. Running from January to June 2025, it will involve workshops designed to facilitate knowledge exchange and practical problem-solving.
"Small businesses in the artisan food and drink sector are passionate about sustainability, but they often face significant resource constraints and conflicting priorities,"
said Dr. Helen McGrath, project lead.
"This project will bring together entrepreneurs from both sides of the Irish Sea to share experiences, learn from each other, and develop practical strategies for implementing sustainable practices while maintaining profitability. By fostering these collaborations, we can strengthen both the environmental and economic sustainability of this vital sector."
The research will focus on understanding current awareness of SDGs among businesses, identifying implementation challenges, and exploring collaborative solutions. The team will use innovative futures research and design methods to help businesses map pathways toward more sustainable operations.
Key outputs will include a practical playbook offering actionable steps for implementing sustainable practices, an academic article for peer review, and a policy whitepaper with recommendations for supporting business sustainability transitions.
The project addresses critical challenges facing SMEs, including food waste reduction, eliminating single-use plastics, and shortening supply chains – all of which require multi-firm collaboration to achieve meaningful impact.
The research team has extensive experience in sustainability research and their work has been published in leading academic journals including the Journal of Business Research, Industrial Marketing Management, and the Journal of Cleaner Production.
The project is funded through the Ireland-Scotland Bilateral Network and represents a significant step toward enhancing cooperation and sustainability practices in the artisan food and drink industries across both countries.