Up to 10 members are being sought 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.
HCC said the aim of the group is to guide it 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.
The applications window is open until November 17, 2023, at 5:00p.m. Applications should be made by a covering letter and CV, HCC said.
HCC said it is looking for individuals with relevant professional expertise and knowledge, as well as an understanding of the agricultural and red meat production sectors in Wales.
HCC is looking for candidates with relevant experience in areas such as:
- Health and welfare;
- Land management;
- Grassland management;
- Natural resources;
- Other fields relating to sustainable agriculture and red meat production.
HCC’s head of sustainability and future policy, Rachael Madeley-Davies, said: “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.
“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.”