Come and share a Welsh Business Breakfast Boost at the Anglesey Show.
Businesses and individuals working in the food and drinks sector can learn about a new innovative collaboration that supports 鈥榖uying local鈥� and how this can advantage their local economy at a Business Boost event at the Anglesey Show on Wednesday, August 14th.
A series of businesses will discuss opportunities arising from supporting short food supply chains from producers and procurement perspectives in North Wales. These will be presented by 麻豆传媒高清版 at the Menter M么n Tent at the Anglesey Show from 9.00-11.00am.
Dr Penny Dowdney (KESS2 programme 麻豆传媒高清版 Coordinator)
鈥淎s part of a KESS2 partnership between 麻豆传媒高清版 and Menter M么n, this event will be an opportunity to facilitate food and drink business competitiveness through co-operation and knowledge sharing.鈥�
Many food and drink businesses across Wales will attend to hear about the successes in Wales鈥� growing food and drink sector and also learn about training and support available to develop new food or drink products or experiences.
Dr Eifiona Thomas Lane, Food Geography lecturer from 麻豆传媒高清版 said:
鈥淭he Breakfast Boost will celebrate the quality and origin of Welsh food and eating experience. For producers and businesses like restaurants, hotels and public bodies supporting local shorter supply chain procurement can ensure economic value especially uncertain times, ensuring good quality Welsh food, which is also sustainable which makes great business sense.鈥�
Jane Davies of Menter M么n commented:
"This event at the Anglesey Show is a great opportunity for businesses to hear about M么n Larder which is a Welsh government funded project developed by Menter M么n to stimulate and facilitate localised short supply chains in North Wales.鈥�
Free breakfast will be available - and over a cuppa there will be an opportunity to chat and share ideas through business networking.
The event is organized by ADNODD 麻豆传媒高清版 @BUGEOGRAPHY, with Business Boost ESRC funding in partnership with Menter M么n via KESS2.
Publication date: 7 August 2019