Healthy Lunches & Wallets
Healthy lunches and wallets!
With students back to school, September is a great opportunity to create new routines that are good for both healthy bodies and bank balances
In conjunction with VHI Corporate Health, Glanbia’s Wellbeing team recently ran a webinar on the topic of ‘Children’s Nutrition and Back to School Lunchboxes’. The session aimed to get some creative lunchbox ideas flowing and assist you in making weekly lunch plans together with children, giving them more to look forward to when the lunch bell rings!
Niamh Arthurs BSc MSc is a registered dietitian who feels particularly passionate and enthusiastic about promoting health and well-being in the workplace and other community groups such as sports clubs, preschools and primary and secondary schools. Niamh uses an interactive, engaging and fun approach and has been described as “an energy and enthusiasm that is contagious!”
Back to School Financial Planning
The cost of back to school can be significant for many families and individuals. For some, a mix of savings and borrowing will be necessary to cover those costs. In the webinar, Frank Conway discusses the average cost of returning to primary and secondary school as well as those entering and returning to third-level education. The seminar also addresses the range of options open to parents to cover those costs, including practical financial planning steps, some investing options and credit options.
STAYING TRUE TO OUR ROOTS
STAYING TRUE TO OUR ROOTS
François Morgan talks about ‘Living Proof’, Glanbia Ireland’s new Sustainability Strategy
Launched recently, Living Proof is Glanbia Ireland’s commitment to farming, food and the future. The 10 year strategy contains a comprehensive action plan with defined sustainability targets which will see GI become one of the most environmentally-focused dairy, and grain producers in the world.
A ‘Hub’ of internal and external industry and environmental experts, including Glanbia Ireland’s Chief Innovation and Sustainability Officer, François Morgan were the architects of the strategy, which aims to reach carbon neutrality for our company by 2050.
Overherd at Glanbia caught up with Francois following the launch to understand more about what Living Proof means for our people, our business and our communities.
Overherd: At a very basic level, why does GI need a sustainability strategy?
François: Well, there are four main reasons. The first is that simply it’s the right thing to do for our people, our communities, future generations and for GI – it’s the ethical thing to do for all of us. Secondly, working with and purchasing from a sustainable business is what our customers and consumers have come to expect – we’re aligning with our customers’ roadmaps, while climate change and animal welfare are just two topics close to consumers’ hearts at the moment. Thirdly the regulatory environment is evolving rapidly with the voice of society influencing government policy massively over the past six months – we don’t want to just stay on-side with the regulators, but instead be a leading light for our industry.
And finally we want to reclaim the narrative for our farm suppliers to be proud of what we do. As custodians of the land they have a great responsibility and mission, they are the solution to a sustainable future and we want to help them on this journey.
Overherd: Underpinning any strategy are its foundations, could you tell us what Living Proof is built on?
François: It’s quite simple really, Living Proof is built on the strength of people and what is important to us. GI’s Chairman captures what this means quite well in our launch video, explaining that Living Proof is about caring for our communities and staying true to our roots, it’s about safeguarding and future proofing our family farms, and it’s about caring for you and our planet. Our company has a responsibility to ensure all our communities remain vital and sustainable, while we innovate to offer natural nutrition and sustainable diets to consumers – these are the successful foundations that will continue to see GI thrive.
Overherd: With Living Proof being such a large body of work, presumably there was a big team behind the creation of the strategy?
François: Indeed there was, from both an internal and external perspective. What’s important to note is that for many of us in GI, including myself, creating a sustainability strategy from the ground – up was a new challenge, an adventure. To drive the project, a core team of internal experts were enlisted to help. Their existing knowledge in carbon reduction, the circular economy, diversity and inclusion, and environmental reporting was complemented by external expertise from the Carbon Trust, Forum for the Future, and Teagasc.
Across all of these areas there was great commitment and passion, we took on the challenge like a mission and there was fantastic alchemy. I’d like to thank everyone involved for their contributions to date and for the support from Jim Bergin and the ELT, whose support has been crucial to getting Living Proof to this point.
Overherd: What does Glanbia Ireland hope to achieve with such an ambitious strategy?
François: We want to help create the roadmap for the future of Irish farming, especially in terms of grain and milk production. We also want to futureproof our business in terms of regulations, ensuring it’s sustainable for generations to come. And we plan to continue to grow our business through innovation and investment in foods of the future.
We really want colleagues across the world to embrace the strategy and incorporate it into what we do every day. It’s a living strategy that employees can contribute to and a big part of its success will rely on our people helping to execute the strategy and make it happen. It’s my hope that people get a sense of purpose and belonging from Living Proof and are proud to tell our customers and consumers what we are doing and what we want to achieve.
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SUMMER SERIES – MAKING THE MOST OF YOUR LUNCH HOUR
SUMMER SERIES – MAKING THE MOST OF YOUR LUNCH HOUR
For many of us working remotely, lunch is the number one time when we see the flaws of our new online world. The days of having the craic with colleagues over lunch are gone, so how best can we fill the void?
Niamh Keane, Agribusiness Associate – Digital Marketing
As a large part of my day is spent in the virtual world, the main thing I want to achieve during my lunch hour is some refuge from the internet. I live on the family farm and am involved in its day to day workings, so lunchtime provides a great opportunity to get out to the fields for a walk. These walks can be multi-functional, as both a chance to clear my head and get some fresh air but also to check livestock and if I’m feeling particularly enthusiastic, I’ll bring along a Platemeter and get some grass measuring in along the way. Every day I try and push myself to spend at least 15 minutes of my lunchtime outside. As someone who loves the outdoors, I find that getting outside during my lunch break really clears my head and allows me to concentrate better when I get back to the desk.
Brian Short, Corporate Affairs Intern
During lunch three to four times a week, I visit my local beach in Kilcoole Co. Wicklow. It is around a three minute drive down where a friend and I swim for five to 10 minutes. I find the swims incredibly refreshing and I feel reset for the second half of the day. The swims became a habit this year following a ‘Freezebury’ (sea swimming for 1 minute on February 1st and +1 minute every subsequent day in February) challenge I took part in for charity. Following the challenge I found myself craving a swim as often as possible. I would thoroughly recommend to anyone who is close to a beach to give the lunchtime dip a go!
Gwen Gould, Senior Marketing Manager – Glanbia Ireland Ingredients
I like to use my lunch hour to take a proper break from the working day. Much of my day is spent on the computer, whether on Teams meetings or writing reports so a proper break for me means a digital break. At the moment, I take the opportunity to sit outside and enjoy the sunshine while also enjoying a few chapters of a book.
This year, I have found myself enjoying books that have a food or travel angle to them. Right now, I am enjoying ‘My last Supper’ by Jay Rayner, a restaurant critic who regularly appears on MasterChef UK. This book is all about the impact that food has had on his life from an early age as he creates his last supper. It is in part a food tour, but also a memoir of his life.
Other books I have enjoyed this year include ‘Eating up Italy’ by Matthew Fort, ‘Normal People’ by Sally Rooney (the book was much better than the TV show) and ‘The Cows’ by Dawn O’Porter (a guilty pleasure).
The Main Event
Lunchtime is of course about the main event – eating lunch! With home kitchens at the ready, you could be creating something delicious every day. Glanbia Ireland’s Lead Product Development Chef, Barry Foley, leads the R&D department for Soups and Desserts. He joined Glanbia Consumer Foods in 2006, having formerly worked as a professional chef in industry for over 11 years.
In his role, Barry brings chef and culinary insights into the business, driven by a love of food and how food is made. Here, he has shared some sumptuous summer recipes for us all to try over the coming months.
Potato & French bean salad (serves 4)
Ingredients
1 small bag baby potatoes
1 chicken stock cube
1 bunch French beans
1 shallot finely diced
3 tbsp mayonnaise
1 tsp Dijon Mustard
Salt & freshly ground pepper
Method
Add the potatoes to a saucepan, cover with water, add the chicken stock cube and cook for 20-30 minutes until soft through.
Remove from the water and allow to cool.
Meanwhile, cut the French beans in two and blanch in boiling salted water for 5 minutes and then refresh in a pot of iced water.
Remove from the water and pat dry.
Cut the potatoes in half lengthwise.
Combine all of the ingredients together in a large bowl and season to taste with salt and pepper.
Cherry Vine Tomato & Watermelon skewers
Ingredients
1 wedge of ripe watermelon
A few bunches of small cherry vine tomatoes
Medium sized wooden skewers
A few sprigs of fresh chopped mint & basil
Method
Remove the tomatoes from their vines. Using the tip of your knife, make small cross shaped incision on the bottom of each tomato.
Add the tomatoes to a pot of boiling water for 1 – 2 minutes until the skin is starting to come off.
Plunge the tomatoes into a container of iced water and leave for 1 minute.
Remove the tomatoes from the iced water and with your knife, take off any of the remaining skin.
Transfer to a plate lined with a paper towel and refrigerate.
Cut the melon into bite-sized pieces or alternatively, use a parisienne knife to cut the melon into neat balls.
Thread a single tomato followed by a piece of melon onto each skewer.
Repeat until there are 3 of each on each skewer.
Sprinkle with the chopped herbs and refrigerate in a suitable container.
Easy Tiramisu (serves 4)
Note: You can easily substitute the boudoir biscuits with sponge or almond biscuits or be creative! No Tia Maria? No problem. Try some Baileys or whiskey or just leave the alcohol out altogether, it all works….
Ingredients
150 ml Avonmore pouring cream
4 tbsp icing sugar
250g mascarpone cheese
1 tsp vanilla essence
3 tbsp Tia Maria
200ml espresso coffee, cooled to room temperature
Approx 20 boudoir biscuits (Ladyfingers)
Cocoa powder
Method
Add 3 tbsp icing sugar to the cream. Whip until stiff, then beat in the mascarpone, vanilla and 1 tbsp of the Tia Maria.
Add the remaining 1 tbsp of icing sugar to the espresso, stir to dissolve, then add the rest of the Tia Maria.
Dip 4 boudoir biscuits in the coffee mixture and use them to line the bases of 4 medium wide bottomed serving glasses (breaking them into shorter lengths if necessary to fit the glasses).
Spoon or pipe over a thick layer of the mascarpone mixture. Repeat the layers until you reach the top of the glasses.
Transfer to the fridge and chill for at least 20 minutes.
Just before serving, spoon any remaining coffee mixture over the top of each glass and dust with sifted cocoa powder.
Mango & Yoghurt Fool (serves 6)
Ingredients
600g Greek yoghurt
2 peeled mangoes
½ tsp grated ginger
150 ml cream
2 tbsp caster sugar
½ tsp vanilla essence
Method
Mix the yoghurt and ginger together.
Cut one of the mangoes into small dice.
Puree the other mango in a food processor.
Add the diced mango and the puree to the yoghurt mix.
Whip the cream, sugar and vanilla until stiff.
In a large bowl fold the cream into the mango yoghurt mix.
Spoon the mix onto serving glasses and refrigerate until required
Oreo Cheesecake Trifle
Ingredients
1 pack Oreo cookies, crushed
1 tub Avonmore Summer Whipped Cream
250g mascarpone
50g icing sugar
Dark chocolate shavings
Chocolate sauce
1 tsp vanilla extract
Method
Whisk together mascarpone, icing sugar, vanilla and 4 tbsp Avonmore Summer Whipped Cream. Mix through 3 tbsp crushed Oreos.
Spoon 1-2 tbsp cheesecake mixture into the glass, top with crushed Oreos and 1 tbsp chocolate sauce.
Spoon 1-2 tbsp Avonmore Summer Whipped Cream on top, top with some more crushed Oreos.
Repeat until the glass is full, finishing with a cream layer.
Top with dark chocolate flakes.
No matter how you choose to spend your lunch break, the most important thing is that you move away from your desk and from the online world too if possible. Do something which you enjoy and which will allow you to clear your head. It’s your lunch break so make the most of it and you may be surprised how much you can achieve in an hour.
CHEWING THE CUD WITH… EVE MULCAHY
CHEWING THE CUD WITH… EVE MULCAHY
Each month, we put the spotlight on a Glanbia Ireland employee and for our August newsletter, we spoke to Eve Mulcahy, Product Manager, Proteins Category in Ingredients
PhD graduate Eve Mulcahy enjoyed several industry research roles before swapping her lab coat for a more customer-facing role with Glanbia Ireland four years ago. The Tipperary native, who has moved back home to the Tipperary/Cork border to work remotely since lockdown, still revels in the buzz and the variety she gets from working with the commercial team in the rapidly changing proteins ingredient category.
“No two days are the same in my job. The pace is phenomenal and you have to adapt and change to market and customer needs all of the time. Our parent company is the largest sports nutrition company in the world so there are always new customers, new products being developed, new categories and new opportunities.
“My mornings typically involve customer meetings and afternoons are spent chatting to colleagues across a wide variety of teams – from agri through to operations. It’s very much a cross-functional role and I deal with a huge number of people on different teams right across the business.
“I miss the face to face interactions we had pre-Covid. I love meeting people and making connections. But on the plus side and I always believe there is a plus side to everything, it has also been easier in some ways to get meetings with key customers as they are more accessible.
“People have also become more health conscious since the pandemic. Lots of foods now have added protein and more people have a more active lifestyle. A whole new generation are more health conscious and it’s also a busy and active area to work in as we also care for an ageing population with more health issues. Protein is fundamental to a healthy lifestyle and diet and this gives us lots of opportunities for growth.”
Eve misses the buzz of working in Ballyragget and living in Kilkenny but since moving home, she’s welcomed a new addition to the family – a highly energetic, adorable rescue border collie called Jack. He may have failed sheepdog school but has a Masters in affection and a passion for anything to do with a ball.
“He is obsessed with playing ball. As soon as he hears a door opening, he’s bounding at you with a ball. I’ve spent a small fortune on toys for him since he arrived. He has been great because he is full of energy and needs loads of walks. He has helped me to unwind with plenty of walks, plenty of fun in the garden and has excelled at running and just having fun. We’ve always had dogs and he is a brilliant addition to the family.”
Glanbia Ireland is very much home for Eve now and while she is a scientist at heart, she’s absolutely revelling in her busy role. The teams based on the sites have not lost touch with one another. “We made a commitment early on that we would pick up the phone to one another, rather than sending emails all the time. We’ve kept it up. I’m not sure when we will return to an office scenario, but I am looking forward to it.”
Asked about the future, Eve said: “I love the Co-op ethos in Glanbia. We are working in rural communities, for rural communities. Working for Glanbia Ireland helps me understand the impact of dairy farming and by developing new opportunities with global customers, it can contribute to the economies of towns and villages in rural Ireland.”
INDOOR 5G FOR BALLYRAGGET
Brian Farrell (foreground), is joined by Karl Duffy (L) Three Ireland, and Robert Stack (R) from Ericsson.
INDOOR 5G FOR BALLYRAGGET
Glanbia Ireland has launched a 5G strategic partnership with Three and Ericsson
Glanbia Ireland, Three Ireland and Ericsson recently announced a new strategic partnership to increase manufacturing efficiency at our cheese plant in Ballyragget by installing an indoor 5G network. The new 5G network at Glanbia Ireland’s largest facility is the first implementation of its kind in a live manufacturing environment in Ireland.
Through this innovative ‘Internet of Things’ (IoT) pilot programme, GI is working with Three and Ericsson to demonstrate how 5G technology can be used in manufacturing environments to enable faster and more accurate maintenance tasks, assist with problem solving, provide richer analysis of plant processes and reduce manual administration.
The new indoor 5G network will bring greater connectivity and data security, allowing Glanbia to trial AR and VR applications and test how 5G can provide enhanced connectivity solutions for their wider production facilities.
Brian Farrell, Engineering Manager at Ballyragget said: “We’re delighted to be involved in this groundbreaking initiative with Three Ireland and Ericsson. It’s allowing us to bring to life some of the early learnings from our participation in an EU-funded Horizon 2020 5G project. It emphasises the importance of networks as an enabler for Digital Industrial Transformation and it will accelerate the trial and adoption of some innovative Industry 4.0 use cases for us.”
The project has been a hugely collaborative effort, with many people across Glanbia contributing vital knowledge and expertise to get it to this point. Managed and driven by MES Manager Michael Power from the outset, key contributors include Luke McCormack (GBS – MES), Paul Dunne (GI Maintenance) and Deirdre Ní Mhuiri’s Network Team. There’s also been great support from the engineering and IT teams in Ballyragget – Matthew O’Donnell, Brian Lannon and Marie McCormack. Darren Bambrick (GBS) and Seamus Norris (GBS) have worked on the mobile maintenance application.
PRODUCT SPOTLIGHT - CheddMAX
PRODUCT SPOTLIGHT - CHEDDMAX
There’s a cheese for every need with CheddMax, GI’s highly functional range of natural cheese solutions
Did you know that Glanbia is the largest manufacturer of cheddar cheese in the world? Our expertise helps us to stay ahead of a dynamic market where demands quickly evolve. Our experience in developing award-winning cheese helps some of the world’s biggest brands solve their technical challenges and improve the overall quality of their cheese.
CheddMax – Our highly functional range of cheese solutions
With decades of cheddar-making experience, our experts have developed CheddMax, a range of high quality natural cheese solutions. CheddMax allows us to demonstrate to customers how their functionality needs, such as low browning, meltability, sliceability, firmness or spreadability can be met and overcome.
The CheddMax portfolio
Our CheddMax portfolio is made up of a number of individual solutions, each one designed to deliver on different functionalities.
CheddMax LB
CheddMax LB is specifically formulated for use in a variety of processed cheese applications where reduced browning is required to enhance the end product appearance. This includes grated cheese for pizza.
CheddMax EV
CheddMax EV can be easily incorporated into existing processing equipment and recipes. It shows superior firmness in individually wrapped slices, forming a less brittle and less sticky slice, making it easier to unwrap. It also demonstrates superior firmness in slice-on-slice and higher viscosity in processed cheese triangles compared to regular cheddar.
CheddMax Super Slice
CheddMax Super Slice delivers exceptional slicing texture and functionality. It is the smart solution for optimum performance on today’s high speed slicing lines that require cheese with optimised slicing functionality and consistent year-round performance. This product targets the B2B slicing houses that supply a combination of retail and foodservice sliced cheese. The product also exhibits superior melt and stretch in heated applications such as toasted cheese sandwiches.
GLANBIA IRELAND ATTAINS BORD BIA GRASS FED CERTIFICATION
GLANBIA IRELAND ATTAINS BORD BIA GRASS FED CERTIFICATION
Glanbia Ireland recently attained Bord Bia Grass Fed certification across six of our plants for cheese, butter and lactose
Bord Bia’s Grass-Fed Standard brings a data-based assurance that dairy is sourced from herds that enjoy a diet that’s on average 95% grass and grass-based forage, grazing in open pastures for an average of 240 days a year.
With consumers around the world increasingly expressing a desire for dairy products that can be verified as grass-fed and this standard now becoming a requirement for most of our larger customer base including Ornua/Kerrygold, attaining this certification is important verification to support our customers and drive value for Glanbia Ireland.
There was a significant body of work completed with Bord Bia to modify the standard requirements to create a sustainable grass-fed model/standard for the industry. This process took four months and once alignment was reached with Bord Bia, our project team developed and implemented the BBGF Standard to a very tight eight-week timeline to achieve the BBGF certification across our milk pool & plant network.
Underpinning the project is a robust IT solution which calculates and reports the Bord Bia grass-fed score on a daily basis. Grass-fed scores are calculated at a load, site, intra-site product movement and finished product level and reflect the complex product flows within our ecosystem. Bord Bia described the IT solution as the standard against which all other processors in Ireland will be measured.
CYCLE ROTES FOR GLANBIA 300 ANNOUNCED
CYCLE ROTES FOR GLANBIA 300 ANNOUNCED
The 2021 edition of Glanbia 300 takes place over a week-long period from the 6th to the 12th of September
In its seven years of existence, the event has raised nearly €240,000 for multiple charities and this year’s target is to raise €40,000 for Breast Cancer Ireland, The Samaritans and suicide awareness charity Teac Tom in Kilkenny.
The event is open to all Glanbia employees and friends and family who’d like to take up a 15K challenge through walking, running, cycling, swimming or any other physical activity that will contribute to GI’s ambition to reach 30,000K in a week!
Two groups that will contribute a huge number of kilometres to the grand total are our 100k and 150k cyclists who will leave Glanbia House on the morning of Friday 10th September for a competitive tour of South Kilkenny and parts of Tipperary. Overherd at Glanbia is happy to announce the routes the riders will take.
100K
Starting from Kilkenny, riders will head south into Tipperary towards the foothills of Slievenamon where the 100K group will split, heading for Carrick on Suir and on towards Granagh, where it’s a sharp turn for the long 45k stretch home.
150K
Once separated, the 150K group will continue towards the outskirts of Clonmel before a hairpin turn sees them straddle the Waterford border to Carrick and back on the main route through Granagh, Mullinavat and Ballyhale. From there they will pedal towards Paulstown before a sharp left turn for home.
The Glanbia 300 team has set some ambitious targets this year:
- 15 kilometres to be completed by every GI employee during the week
- 30,000 kilometres in total to be completed
- €40,000 raised for our three charities
Hitting these targets will not be possible without the help of all Glanbia Ireland employees, so we’re asking each of you to commit to a minimum 15K challenge from September 6th to 12th. You can complete this distance any way you want, whether that’s walking, running, swimming, cycling or anything else you can think of.
If each of our 2,000+ employees hits their personal 15K challenge, we’ll reach our 30,000 kilometre target.
With as many people involved as possible, we’re hoping to break through our €40,000 fundraising target. There’s just under a month to go until the start of the event, so you can begin fundraising straight away by sharing this GoFundMe link. To help you reach out to colleagues, friends and family for donations, the Glanbia 300 team has created this donation request form which you can fill in, save down and forward on.
Keep an eye out for more details about the event in the coming weeks, including how kilometres will be tracked. If you can’t participate but would still like to contribute, the GoFundMe page is live and accepting donations.
KEEPING FIT VOUCHER WINNER ANNOUNCED!
KEEPING FIT VOUCHER WINNER ANNOUNCED!
Last month, you were given the opportunity to win a €150 Elverys voucher by keeping us updated on your summer fitness activities. Thanks to our colleagues below who emailed in their photos or posted them on Yammer
Adrian Daly
Over eight weekends, Adrian Daly from our Belview plant is either cycling 10km or running 5km in every county in Ireland to help raise funds for the Irish Cancer Society.
Denise Smullen
Denise Smullen (pictured centre) from Lake Drive started running with a couch to 5k programme last year. Now she’s just run her first 10k and absolutely loved it!
Kevin Phelan
Kevin Phelan from Ballyragget is keeping his fitness up and the game flowing through his refereeing of the TG4 LGFA All Ireland Intermediate Championship.
Kieran Duggan
Some serious fitness on show from Kieran Duggan from our Dubai office who recently completed Hardman Waterville Triathlon in Kerry – that’s a 1.9k swim, a 90k bike ride and a 21k run!
Lauren Baker
A familiar face on Overherd, Lauren Baker jumped her horse ‘Rocky’ at an event in Tinahely recently. If that wasn’t active enough, Lauren has thrown in a snap of her marathon training with a friend on Curracloe beach.
Anna Zuziak-Janoszek
Surf’s up for Anna Zuziak-Janoszek from Lough Egish, who took up the sport just this year. She’s hoping to catch some waves this summer!
And the winner is….
Congratulations to Kieran Duggan who was randomly selected as the winner of a €150 Elverys voucher!
GI IS OFFICIAL PLANT SUPPLIER FOR DIY: SOS
GI IS OFFICIAL PLANT SUPPLIER FOR DIY: SOS
Glanbia CountryLife is proud to be official plant partners of RTE’s DIY: SOS
Following this heart-warming show’s huge success in 2020, a second season of Ireland’s ‘DIY SOS: The Big Build’ will be proudly supported by Glanbia CountryLife, helping to ensure the gardening dreams of the families involved come to life. Having witness first-hand the transformational impact the show’s work had on the Guihen family in last year’s DIY SOS series, Glanbia CountryLife did not hesitate to get involved again to lend their support.
Fronted by Baz Ashmawy, the DIY: SOS team of volunteers set out to renovate the homes of deserving families, with the hope of positively changing their lives forever. Through a nine day build, each of the four homes involved in this year’s series will be transformed. Working hand in hand with the show’s garden designer, Peter Donegan, Glanbia CountryLife will help to reimagine and recreate each homes’ outdoor space into a haven for all the family to enjoy.
Speaking about GI’s involvement Grace O’Dwyer, Retail Marketing Manager said: “DIY SOS is an emotional and heartfelt show that goes right to the heart of community spirit. Our Glanbia CountryLife branches are often the hub of local communities, with our people mirroring that same community ethos on a day-to-day basis. We are thrilled to play our part on a national stage in helping to transform lives for the better.”
Volunteers
Not content to stop at supplying gardening plants and products for each home featured, Glanbia CountryLife is also joining the army of volunteers by providing feet on the ground to help with garden and home renovations. Fronted by horticulturist Fergal Joy from our Bunclody Branch, DIY SOS has the support of Glanbia CountryLife in more ways than one, with many staff members digging in and getting their hands dirty.
The CountryLife team is looking for more volunteers from across GI to join them in making a family’s dream come true. If you’ve got some gardening or building skills or aren’t afraid of a bit of hard work, please email GIPeopleServices@glanbia.ie for more details on how to get involved.
Due to air as part of RTE’s autumn/winter programming season but filming throughout the summer months, this emotional and heartfelt show is sure to capture the nation’s heart once again. The Glanbia CountryLife team look forward to rolling up their sleeves, embracing the community spirit of the show and helping to truly change the families’ lives in a meaningful way.