The Women in Meat Industry Awards 2018 campaign has launched, and nominations are now open. The awards will be presented at a black tie dinner, held on Friday 16th November 2018 at the Royal Garden Hotel in Kensington, London.
If you know someone who has brilliant skills, masses of enthusiasm and makes a real difference to the business they are in and/or the wider meat industry, now is the time to nominate them in one of seven voting categories.
These are:
Meat Businesswomen Award – FoodserviceMeat Businesswoman Award – RetailingMeat Businesswoman Award – Manufacturing/ProcessingMeat Businesswoman Award – Craft ButcheryMeat Businesswoman Award – Trade BodyMeat Businesswoman Award – WholesalingThe Rising Star Award
In addition, an overall Meat Businesswoman of the Year Award will be presented to one of the winners of the other categories (excluding the Rising Star category), with a panel of respected industry judges discussing all winners and selecting one overall person who has made or is making an exceptional contribution to the UK meat industry.
The awards will be presented at a black tie dinner, held on Friday 16th November 2018 at the Royal Garden Hotel in Kensington, London.
The dinner will also include celebrity chef Lesley Waters – who will help present the eight unique accolades.
Nominations are open now, and the deadline is 1st July 2018 – so don’t delay!
Women in Meat Industry Awards organiser Emma Cash said: “We are extremely excited to launch the new Women in Meat Industry Awards this year. This is an amazing opportunity for contributions made by women to the UK meat industry’s success, to be recognised. It will definitely be a night to remember!
“The nomination process closes on 1st July so there really is no time like the present to put forward the names of the women shaping our industry. Perhaps a manager has inspired you, or you’ve seen great progression in a colleague? Do put them forward for consideration without delay.”
To nominate someone today, or to book tickets for the event, click here.
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.
