Jack Crotty from @NeighbourFoodIE believes that software could be the way for smaller producers to compete with Supermarket-style efficiency while remaining small and delivering really good quality #FoodMattersTV
@gardenngather@Rodgers1Suzanne@BeechlawnFarm@SuperValuIRL It’s actually taking place in Italy and the kitchen is part of the centre, which is publicly funded. The study is a mix of private doctors and nutritionalists, food producers and economical representatives. Slow Food University (UniGS) is involved
@gardenngather@Rodgers1Suzanne@BeechlawnFarm@SuperValuIRL Absolutely! I only quote price as it’s often the only opposition and in my opinion false. For me, the 1st reason is taste, 2nd is nutritional value (time spent travelling wastes freshness which is nutritional value).
@gardenngather@Rodgers1Suzanne@BeechlawnFarm@SuperValuIRL I also guarantee, if you find a biodiverse farm (grows a range of produce most of the year) and you commit to buy from them regularly, it will be the same price (or likely less) than supermarkets
@gardenngather@Rodgers1Suzanne@BeechlawnFarm@SuperValuIRL On a positive note, there are more small bio diverse farms popping up who favor direct sale (farmers markets, local corner shops, honesty boxes etc). It’s not impossible to find. Take a look around, speak to people who are interested and you will find something.
@gardenngather@Rodgers1Suzanne@BeechlawnFarm@SuperValuIRL I hate to say but even if they wanted to, they would struggle to get it. Large scale vegetable farming has virtually collapsed over the last 30 years due to cheaper imports and foreign supermarkets supporting larger contracts, avoiding dealing directly with farmers
@drmnagh_dave @LewyHughey @Tomasbooks celebrating them together in one publication is very relevant and appreciated from my point of view but titling them British is disrespectful and frankly ignorant by author/publisher
So good to get down to GIYHQ!! Thanks for having us Mick and joining us on the pod. Had such a good lunch too!! Props to the chefs in the kitchens and chefs in the gardens