Butchers do ZOOM

There’s one thing that’s certain at the moment and that is, ironically, wherever we are in the world, the feeling of uncertainty is mutual.

However, I’d also argue that disruption has been a key word in the vocabulary of those working in the meat industry for a very long time. And whilst COVID-19 is in so many ways unlike anything we’ve faced before, the fact it’s forcing us to do things differently, and rise to challenges we didn’t know we were going to face a few months ago, is something I think we’re all extremely familiar with.

Be it alternative proteins, changing media consumption habits, environmental concerns - the truth of the matter is, in our industry we’ve been hit by many disruptive forces before. In no way am I discounting the magnitude of the battle we’ve had with COVID-19 and the fights yet to come. Instead, my intent is to lift morale by reminding us all that we have overcome challenges before and the way in which we do that is by rallying together and supporting one another through.

I myself, was reminded of this very fact by our inaugural, WBC Happy Hour via Zoom held this weekend. The conversation moved so quickly from recounting experiences of COVID-19 and straight to opportunities to adapt and strengthen businesses, collective activities and the industry as a whole.

If I’m honest, I was surprised, and totally inspired, by the suggestions made by the group as to how we can continue to champion the WBC ethos in anticipation of the main event, which is to cultivate excellence, create innovation and to better the image of the industry, globally.

So as we enjoyed a beer or whisky (… it was 6.30am for me, cast your votes on whether I went Irish coffee or Mimosa) over some laugh-out-loud banter, I was reminded by those that are working at the coalface right now, the sun always rises out of darkness and opportunities come from our biggest challenges.

After all, who ever thought we’d have a whole lotta’ butchers having a chinwag (friendly, open discussion) in an online chatroom!

~ Ashley Gray, CEO, World Butchers’ Challenge