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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Environmental organisation City To Sea has been awarded £49,999 from the Landfill Disposals Tax Community Scheme (LDTCS) to help cut plastic pollution in Cardiff.
It’s hoped that their expanded Refill campaign will help to make re-use and refill the new social norm in Cardiff. Customers will be encouraged to use a free app to find places to refill everything from water bottles, coffee cups, and lunch boxes, to household cleaning products and toiletries.
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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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In this episode, Matt Appleby and I speak to the founders of Cardiff’s latest burger venture, Ansh. We ask what it was like to commit to a bricks & mortar restaurant at the height of a global pandemic, when most similar businesses had been forced to close.
Were these people just stark raving mad!?
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