Up to 10 members are being recruited for a new Hybu Cig Cymru – Meat Promotion Wales (HCC) working group.
The new Sustainable Innovation and Research Working Group will be a combination of current HCC Board Members and new candidates as chosen through a recruitment process.
The aim of this working group is to guide HCC on the areas of innovation, and research and development relating to the overarching sustainability of Welsh red meat production encompassing all aspects of sustainable red meat production.
HCC is looking for candidates with relevant experience in areas such as: genetics, health and welfare, land management, grassland management, natural resources and other fields relating to sustainable agriculture and red meat production.
HCC’s Head of Sustainability and Future Policy, Rachael Madeley-Davies, explained
‘This new Working Group will be really important to HCC’s work, with sustainability, efficiency and innovation all high on HCC’s and the wider agri-food sector’s agenda.’
HCC are looking for individuals with relevant professional expertise and knowledge, as well as an understanding of the agricultural and red meat production sectors in Wales.
‘We recognise the importance of having diverse skills, knowledge and experience in the Working Group, so whilst our focus will be on the red meat sector in Wales, we welcome applications from individuals with relevant experience from outside of Wales also.’
‘Sustainable innovation and research hold the key to driving efficiency and profitability for farmers and the sector as a whole, both in a financial and environmental sense. I would warmly encourage anyone who feels they can contribute to this area of work and discussion to apply.’
The applications window is open until November 17 at 5pm. Applications should be made by a covering letter and CV.
Full details can be found on the HCC website here.