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Conversations with innovative doers and thinkers in the food system in the Scottish Highlands. Discussing the question - "What do we want the food system to look like in the Highlands by 2030?"
Episodes
Friday Oct 30, 2020
Friday Oct 30, 2020
We chat to Quintin Stevens from The Storehouse, Craig Bryce from Highland Wholefoods and John Murray from the Highland Food & Drink Club.
How have their businesses adapted during Covid-19? and what could the future be for Highland food businesses?
Comments (3)
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John great and obviously so much experience the food hub and collaboration sounds like a no brainer. You all have opened my eyes to the possibilities that exist if people collaborate the key is fairness within that and one entity not taking advantage of another. It sounds like exciting times.
Saturday Oct 31, 2020
Craig you made my heart sing! Horizontal models well managed with eye on community resilience. Thank you! Maybe the Oat milk could be university of Highlands and Islands get business, agric students doing business case, bid for funding etc essentially set up a businesses to graduate into or post grad study? Helps young people keeps them local, also hydroponics and growing in all these office units that may be now empty.
Saturday Oct 31, 2020
Quintin said great location, great space, great suplliers, good consumers no mention of great staff so far :( I find a lot of businesses who have survived and adapted have also had amazing flexible staff who have come in despite fears to work.
Saturday Oct 31, 2020
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