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Learning through the land: Skilled labour in the meat processing sector
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Animal by-products: Turning a cost into an asset
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Reflections from Groundswell: Insights from the SFT Team
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Progress for local abattoirs at ORFC
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ORFC 2024: Highlights from this year's conference
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Butcher profile: Ieuan Edwards, The Welsh Butcher, Conwy
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Butcher profile: David Gigli, Gigli's, Lytham St Annes
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Butcher profile: Will Simkin, Essington Farm Shop, Wolverhampton
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SFT welcomes support for small abattoirs
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Why buying locally produced meat is not an easy task
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What is lost with the loss of a small abattoir
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Lessons from COVID-19: US funds small abattoirs and independent meat processors
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The kindness of butchers - why a small, farmer-owned abattoir in southern Germany is thriving. Pt III
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The kindness of butchers – why a small, farmer-owned abattoir in southern Germany is thriving (Pt II)
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ORFC: A local meat supply chain – issues raised and hopes dashed
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The kindness of butchers – why a small, farmer-owned abattoir in southern Germany is thriving (Pt I)
