As the entire world is navigating an unprecedented crisis, budding entrepreneurs in the culinary industry are going to be faced with new and complex challenges. Not only will aspiring entrepreneurs from migrant backgrounds be navigating new cultures, but they will also do so in a post-pandemic world. Momentum’s work on the Kus Kus Erasmus+ project centers on developing a European Toolbox to equip adult learners from migrant backgrounds who are looking to start their own food business, with the marketing skills necessary to promote their business.
However, in order to build a relevant European Toolkit, at our virtual meeting, we challenged our project partners from France, Germany and Portugal to a discussion regarding how our respective food regions have felt the impact of COVID-19, with a focus on the food and beverage industry and the particularities of each the partner countries, in terms of opportunities in regional culinary cultures in a post COVID world.
We opened the discussion with an overview of how Irish food businesses have been impacted by COVID-19 and by the changes in consumers’ behaviours. The presentation is available for download and is based on an in-depth study carried out by Bord Bia in the months of March and April 2020
