The British Association for Shooting and Conservation (BASC) has recently teamed up with a communications agency in Wales in order to boost the value of game meat in the country’s economy by 2020.
BASC and Four Cymru are joining together to bring game meat to the attention of consumers in Wales.
The organisations plan to work with people from all across the meat industry to explore the game meat supply chain.
The project aims to support coordination and knowledge from primary producers, ranging from local shoots to larger commercial businesses to a range of suppliers such as butchers and meat manufacturers.
BASC’s director of conservation, Tim Russell, said: “As we develop a wide-angle view of the size, scale and value of existing and potential local markets, we will aim to draw together as many people as possible to understand the challenges and opportunities and uncover ways in which together we can develop a sustainable and thriving Welsh game meat supply chain.
“To help us reach and involve as many people as possible, we are bringing together a group from across the shooting community with wider countryside organisations,” Tim added.
BASC and Four Cymru hope the project will encourage more people in Wales to enjoy game meat.
The Welsh Government Rural Communities – Rural Development Programme 2014-2020 has given the project funding.
Shooting and game meat is worth around £75 million per year for the Welsh economy and supports around 2,400 full time jobs.
Meilyr Ceredig, managing director of Four Cymru, added: “This project is a great opportunity for us to make good use of our core bilingual services in communication and marketing to help information sharing among producers, suppliers and stakeholders and promote the benefits of Welsh game meat more widely so that Welsh businesses and consumers benefit from a healthy and tasty, local food source.”
Great British Game Week, another event held by BASC, will also be supporting the use of game meat and will commence on the 21st November.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
