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Bord Bia

Gold member case study - Ballymaloe Foods

Ballymaloe Foods, founded in 1990 in Cork by Yasmin Hyde, produces award-winning relishes, sauces, and dressings. Rooted in a family tradition of producing the best products they can in the most sustainable way they can, the company exports globally and remains committed to using natural ingredients and traditional cooking methods.

Ballymaloe Foods Logo
Gold Member
Ballymaloe logo

Sustainability Achievements

In 2024, Ballymaloe Foods increased charitable donations and food contributions to FoodCloud, surpassing milestone targets and reinforcing its commitment to community support and food redistribution.

  • Targets Reported Raw Materials Certification, Supplier Certification, Packaging, Energy/Emissions, Waste, Biodiversity, Product Health and Nutrition, Community Engagement, and Employee Wellbeing.
  • Exemplary Targets Raw Materials Certification, Supplier Certification, Packaging, Product Health and Nutrition, and Community Engagement.
  • Raw Materials Certification, Supplier Certification, Packaging, Product Health and Nutrition, and Community Engagement. 2021, 2023, 2024, 2025

In 2024, Ballymaloe Foods continued to strengthen its commitment to community engagement, increasing charitable donations from €14,983 in 2023 to €16,393, surpassing its milestone target by 8%. A key recipient of this support was FoodCloud, reflecting the company’s focus on addressing food insecurity through meaningful partnerships.

The company also expanded its in-kind contributions, with food donations to FoodCloud rising tenfold from 300kg in 2023 to 3,000kg in 2024, far exceeding the milestone of 350kg. In addition, Ballymaloe Foods committed to donating a volume of pasta sauce, reinforcing its long-term support for food redistribution efforts. The number of food hampers donated also increased slightly, from 113 to 116, meeting the milestone of 115.

Beyond financial and food donations, Ballymaloe Foods encourages hands-on community involvement. Staff regularly participate in local litter picking and maintain flowerbeds on a nearby roundabout, helping to enhance the local environment and foster civic pride. These grassroots efforts reflect the company’s belief in contributing to the community in both structured and informal ways.

The company also maintained its commitment to education and youth development. In 2024, it hosted two student internships - one for a Food Innovation & Entrepreneurship student and another for a Food Science student from UCC. Both placements lasted between five and six months and concluded with student reports, providing valuable industry experience and academic insight.

 

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