Thank you to everyone who came along to the session on the 22nd November. We were joined by Guest Speaker – Roger Whiddon. Roger shared his experiences in setting up and running the Skye Food Link Van. A summary of his talk is here: Skye Food Link Van.
- Electric? Would there be sufficient charging points?
- Could we engage with organisations that are already doing something similar such as Grillburger?
Produce / Producers:
- Might work best for fresh produce with short shelf-life (non-perishable might be distributed cheaper by other means)
- Need critical mass to make it work
- Potential for larger producers with own vans to work with smaller producers
- Would it work for a larger number of small producers?
- Collaborations need to be formalised with payment for services
- Potential for producers to supply 100% of what they produce to consumers
- Encourage producers to join food network where the benefit is time versus cost
- Needs a greater scale of production for vegetables
- Flexibility? They may not be able to be supplied 100% of everything they need
- Need surety of supply to offer quantities
Communications, promotions, marketing:
- The van driver has the relationship with producers and consumers
- Need to promote and keep it live
- Build a brand, quantify the benefits
Potential and benefits:
- Sponsorship opportunities?
- Environmentally friendly
- Assistance in getting consistent supply, this needs research
- Growth potential
- Opportunity to align local producers to hospitality requirements
Event to take place in February 2020 bringing together producers and consumers to consider the options and set up of the service in 2020.