Hybu Cig Cymru - Meat Promotion Wales (HCC) tells sustainable food festival audience of economic and social sustainability within the Welsh beef and sheep sector.
As part of the first Gŵyl Fwyd Egni | Egni Food Festival, which took place at M-Sparc, Anglesey on Saturday 5th October, members of the sector highlighted sustainability in the Welsh food industry.
John Richards, producer and processor support lead at HCC, told audiences at the festival that “whilst environmental stability was important, ensuring the sustainability of Welsh farms as viable and profitable businesses was also crucial”.
Richards said: “When we hear the term sustainability we often immediately think of environmental sustainability but we really need to consider the economic and social sustainability of farms and wider rural communities also. Ensuring that Welsh farm businesses are profitable and financially sustainable is crucial going forward.”
He continued, saying: “Welsh farmers produce high-quality food and start from a strong baseline. Of course, there is room for improvement but with our practices, landscape and climate we come from a strong starting point.
“I could take you to any farm in Wales and show you examples of good practice; there is excellent practice right across Wales. We can make improvements by ensuring that excellent practice is delivered at every single stage of production and processing right to the end consumer.”
The panel, which examined sustainability and innovation within the Welsh food and drink sector, was chaired by Dr Eifiona Thomas Lane from Bangor University’s School of Environment and Natural Sciences.
