Claire Florey, Food Safety and Regulatory Affairs Manager at Greggs discusses the learnings from their preparation for the PPDS change and shares examples that might be of help to smaller businesses.
We meet the Knowledge Providers, a network of colleges and universities in Northern Ireland who have been using their expertise and resources to support food businesses during COVID-19.
As part of our 'Here to help' series of case studies, an interview with Dylan, owner of Gwin Dylanwad Wine, Dolgellau, Wales. Dylan shares his experience of diversifying his business during COVID-19 with virtual tastings, restaurant partnerships, home delivery and food markets.
As part of our 'Here to help' series of case studies, an interview with Rosea Poynter, owner of The Bakehouse, Nottingham, on turning their café into a bakery during COVID-19 and staying true to their passion for bread.
As part of our Here to Help series of case studies, an interview with Thomas, mussel farmer and owner of The Mussel Pod. Thomas shares how his business has adapted during COVID-19 and how they have prepared for the next 6 months.
As part of our Here to Help series of case studies, an interview with Strad, owner of Chris's Fish 'n' Chips, Barwell, on adapting their business to home delivery during COVID-19 and meeting customer demand.