With the holiday season over for most of us, the kids back at school and a definite autumnal nip in the air, we approach the final quarter of 2009 with a degree of anticipation. We are delighted with our new Re:fresh partner and to be working with Chris White and his team at Market Intelligence Ltd following its recent acquisition of Lockwood Press.
Organisation is underway to create another spectacular FPC annual dinner. We are delighted that our major sponsor, Anglia Business Solutions, is on board for the third year. Mexico is our guest nation for 2010 and we thank ProMexico for its support of the event and assistance in enabling us to create an amazing and unique experience for you. We were disappointed to be advised that the refurbishment of the Savoy will not now be completed in time for our function and is not expected to
re-open until well into next year. However, our search for a venue equalling that establishment’s traditions and art deco feel took us to the Park Lane Hotel, Piccadilly. Built in 1920, it boasts an impressive Grade I listed ballroom and perfectly reflects the art deco ambience we were looking for. English traditions will collide with the vibrancy and colour of Mexico to create an amazing experience not to be missed. This is a great opportunity to treat your guests to an outstanding evening the Saturday prior to Fruit Logistica, with the carnival of a mariarchi band, fine wines and great food from this great nation. Tickets are on sale now - contact angie@freshproduce.org.uk for more information.
My thanks to those of you who have taken the time to get involved with the ALV pilot scheme. Trader interaction is crucial to the success of this new system and your direct input is key to creating fast and effective importation controls.
Our involvement on your behalf with the Gangmasters Licensing Authority’s supermarket protocol initiative continues and we will keep you informed as we move forward with this and attend another series of meetings this month.
In conjunction with Lincoln University, we are looking to develop a range of courses bespoke to the fresh produce sector and we would welcome your views on this subject.
