Earlier this year, the Welsh Government launched their vision of how the food and drink industry can be grown in Wales post-Covid. Ultimately, the vision is to “create a strong and vibrant Welsh food and drink sector with a global reputation for excellence, and one of the most environmentally and socially responsible supply chains in the world.” But how will we get there?
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Over the past year of working with restaurants and hospitality businesses (as part of my day job) I have witnessed first-hand the emotional rollercoaster that these often small, family-owned businesses have had to ride for the last year.
It has been utterly relentless, and it isn’t over yet; not by a long way.
If you’re heading out to enjoy your favourite local eatery this week, here are a few things that the staff at your local independent restaurant would want you to know.
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New research from the Sustainable Restaurant Association (SRA) suggests that Welsh diners want restaurants and cafes to serve more sustainable meals as eating out restrictions are eased.
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A new WRAP study shows that householders have become more resourceful in managing their food during the Coronavirus lockdown – from using up cupboard stocks, to meal planning, freezing leftovers and batch-cooking. Meanwhile, in Cardiff, a new online food information hub details the ways that people can be part of a city-wide response to the crisis; whether that’s by supporting local food businesses, volunteering to feed the local community, reducing food waste or growing food at home.
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