Martin Collison spoke on behalf of the SKIN short food chain thematic network at a packed conference on how industry 4.0 may impact the horticultural sector. With 140 delegates this event looked at how digital technologies are set to revolutionise horticulture and the food chain.
read moreMartin and Tom Collison attended the SKIN project meeting on technology in the food chain in Hungary in September 2019. Collison and Associates also arranged for Professor Simon Pearson of the Lincoln Institute of AgriFood Technology (LIAT) and Steve Brewer of the Internet of Food Things project to attend and speak alongside Martin at the event. The event was hosted by the Hungarian Campden BRI team who are partners in the SKIN project.
read moreMartin Collison spoke on behalf of the SKIN project on how short food chains are changing the economics of the food chain for farmers and small producers at the Agricultural Economics in Transition conference in Budapest on the 11th September 2018. His presentation was supported by inputs from fellow SKIN project members, Gusztav Nemes who spoke on the links between tourism and food in Hungary and Adrienn Molnar who spoke about how Belgium is using new coaching methods to support short food chain companies.
read moreCollison and Associates Limited are pleased to be working with the Internet of Food Things (IoFT) project to create a link to the EU SKIN Network on short food chains. Professor Simon Pearson, the PI for the IoFT programme is a keynote speaker at the SKIN Innovation Challenge Workshop in Budapest on 25th/26th September 2018. This ICW will focus on how new technologies will change the food supply chain and how these technologies can benefit short food chain companies.
read moreCollison and Associates are pleased to be involved in the Aldeburgh Food Festival Conference on 28th September 2018 to represent the SKIN Thematic Network on short food chains:
Conference, 28 September 2018 Snape Maltings Suffolk An Appetite for Change: Eating Wisely & Well
The Aldeburgh Food & Drink Festival is delighted to present an important conference, ‘An Appetite for Change: Eating Wisely Well’ at Snape Maltings in Suffolk on 28 September.
read moreOn 26th July the first meeting of the LEP Food Group with DEFRA was held in London. With 24 LEPs now involved the LEP Food Group brings together all the LEPs for whom food is a priority sector with DEFRA and officials from across government to look at ways to sustainably grow the UK food economy.
read moreMartin and Tom Collison attended the SKIN Innovation Challenge Workshop (ICW) in Mechelen, Belgium on 23rd-25th April 2018. This ICW focused on innovative ways in which the fresh produce sector can be developed.
read moreOn 9th July Martin Collison in his role as Communications and Engagement Group Chair of WRE was pleased to be on the panel for the WRE launch event at the Lincolnshire Showground.
read moreOn 12th and 13th April Martin Collison led a group including Mark Suthern and Oliver McEntyre of Barclays Bank, Sir Peter Kendall and Tom Hind of AHDB and David Gardner and Andrew Lazenby of Innovation for Agriculture to the Netherlands to look at why the productivity growth rate in the Netherlands has been four times faster than in the UK. Organised with Peter Paree of Southern Netherlands farmers union, ZLTO, the visit included visits to highly automated glasshouse and dairy farms, meeting the ZLTO chairman, the Head of Agriculture at Rabobank, senior executives from Lely in the week they celebrated 25 years of robotic milking machines and Wageningen University Research (WUR).
read moreMartin Collison was one of 70 people from Multi-actor projects across Europe to attend an event organised with the EU Commission at Copa-Cogeca to discuss the role that Thematic Networks have within the H202o and EIP Agro programmes in facilitating the dissemination of research and commercial best practice. Thematic Networks bring together innovative farmers and food businesses with industry, researchers, academics and advisory services to promote successful innovative best practices so that more farmers and food companies can benefit from them.
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