{"id":5461,"date":"2025-08-07T14:10:14","date_gmt":"2025-08-07T14:10:14","guid":{"rendered":"https:\/\/meatpromotion.wales\/?p=5461"},"modified":"2025-08-12T16:05:10","modified_gmt":"2025-08-12T16:05:10","slug":"new-meat-minds-members-announced","status":"publish","type":"post","link":"https:\/\/meatpromotion.wales\/en\/newsroom\/new-meat-minds-members-announced\/","title":{"rendered":"New Meat Minds members announced"},"content":{"rendered":"<p>Eight successful candidates have been selected as members of Hybu Cig Cymru \u2013 Meat Promotion Wales\u2019 (HCC) exclusive Meat Minds programme for 2025-2026.<\/p>\n<p>Meeting for the first time at the Royal Welsh Show, the group is the second intake for the programme which aims to connect young individuals working across the red meat supply chain.<\/p>\n<p>The members are:<\/p>\n<ul>\n<li>Ben Roberts, Wrexham &#8211; butcher and owner<\/li>\n<li>Bethany Rogers, Builth Wells &#8211; lamb procurement at Pilgrims<\/li>\n<li>Emma Williams, Anglesey &#8211; farmer and on-farm retail<\/li>\n<li>Erin McNaught, Bala \u2013 farmer and farming spokesperson<\/li>\n<li>Lynfa Jones, Welshpool &#8211; Welsh Black Society breed secretary<\/li>\n<li>Rachel Jones, Newtown &#8211; lecturer in Agriculture<\/li>\n<li>Richard Watkins, Malvern &#8211; beef procurement at Kepak<\/li>\n<li>Thomas Davies, Aberaeron &#8211; agri trader at Wynnstay<\/li>\n<\/ul>\n<p>The programme was developed for individuals between the age of 21-35. It consists of five themed sessions where the group get together to develop their knowledge and understanding of different links in the supply chain, ranging from farming practices and animal health to eating quality and consumer trends.<\/p>\n<p>Each member is assigned a mentor from within the industry and will be expected to spend a day in their workplace. In addition, the group will work collectively on a research project and the results will be fed back to the industry.<\/p>\n<p>HCC\u2019s Producer and Processor Senior Officer, Lowri Thomas said: \u201cThe first year of the Meat Minds programme succeeded in its goal, which was to connect and stimulate discussion amongst members of the supply chain. We will be building on the success of its first year to develop a bespoke programme for the new Meat Minds group, deepening their understanding of red meat production from farm to fork.<\/p>\n<p>\u201cWe were impressed by the candidates and their varied experiences of the red meat industry. We look forward to working with a dynamic group of people consisting of major retailer, processor and farming co-operative representatives, farmers and more.\u201d<\/p>\n<p>Despite not being brought up on a farm, Thomas Davies has always been interested in agriculture and red meat production. He said: \u201cMy background is in farming; I used to help my grandparents on their farm from a young age. I went on to study agriculture for my degree and master\u2019s degree and now I am keen to learn more from other members of Meat Minds and broaden my experience in the Welsh red meat sector.\u201d<\/p>\n<p>Ben Roberts also had a keen interest in the red meat industry from a young age which started at the age of eleven when he used to help at a butcher\u2019s shop. \u201cFrom helping at my best friend\u2019s dad\u2019s shop, I then went on to working as a Saturday boy at the butchers. At that time, I had no real interest in becoming a butcher and decided to follow the educational route of graphic design. I quickly realised that wasn\u2019t for me and went back to the butcher to ask for a job. I haven\u2019t looked back and now own my own butchery business in Farndon, Cheshire.<\/p>\n<p>\u201cI was pleased to be selected for Meat Minds and eager to learn more about the different elements of the red meat supply chain.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Eight successful candidates have been selected as members of Hybu Cig Cymru \u2013 Meat Promotion Wales\u2019 (HCC) exclusive Meat Minds programme for 2025-2026. Meeting for the first time at the Royal Welsh Show, the group is the second intake for the programme which aims to connect young individuals working across the red meat supply chain. &hellip; <a href=\"https:\/\/meatpromotion.wales\/en\/newsroom\/new-meat-minds-members-announced\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":5462,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48],"tags":[],"class_list":["post-5461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scholarship"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>New Meat Minds members announced - Hybu Cig Cymru<\/title>\n<meta name=\"description\" content=\"Hybu Cig Cymru- Meat Promotion Wales. 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