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News Report Page 5 of 6
Publication Date:-
2020-01-10
 
News reports located on this page = 2.

CLA Director North, Dorothy Fairburn announces retirement

/CLA-irector-North-Dorothy-Fairburn

THE Country Land and Business Association's (CLA) Director North Dorothy Fairburn has announced her retirement in spring 2021, and the CLA has now begun the process to find her replacement. Miss Fairburn 1st joined the CLA more than 20 years ago, initially involving herself with farming and landowning matters across Yorkshire, before also taking in Lancashire, Cumbria and the North East.

A farmer's daughter from the North York Moors, Dorothy has clocked up more than 40 years' service to the rural economy since graduating from Wye College (University of London) with a degree in agriculture. She qualified as a rural practice chartered surveyor (land agent) whilst working for Savills plc in London and York, dealing with sales and purchases of country houses and estates as well as the management of investment estates for financial institutions. Prior to joining the CLA, Dorothy worked for the National Trust in Yorkshire. There she managed some 30,000 acres of outstanding countryside as well as being responsible for historic houses open to the public and the acquisition of major new properties.

As CLA Director North she is responsible for the provision of advice to, and lobbying on behalf of, some 6,000 members who manage more than 50% of the rural land in the North Region. Dorothy was awarded an MBE in the 2011 New Year Honours List in recognition of her services to rural affairs.

CLA Director North Dorothy Fairburn said:- "I have thoroughly enjoyed just over 20 years working at this tremendous organisation and take great pride in the passionate commitment of staff who, despite all the current challenges, are continuously working to represent and champion our members' interests in rural areas, both locally as well as to Westminster politicians. I will certainly miss so many valued colleagues and members, but will not be leaving until late spring this year and will certainly not be slowing down. The CLA has been resilient in continuing to support our members, and in order to achieve this in future, we have now embarked on a recruitment drive to ensure a smooth transition."

CLA Director of Membership Rupert Ashby said:- "Under Dorothy's leadership in the North, the CLA has firmly established its reputation as a forward thinking organisation representing particular needs of rural businesses and landowners across the Region and beyond. Throughout her time at the CLA, she has demonstrated an utmost commitment to work on behalf of members to promote the rural economy at large, and is well respected and valued across the rural community. We are already in the process of finding someone of Dorothy's calibre to lead the CLA's team in the North, and thank her for her commitment till the very end."

Enquiries about the CLA Director North position can be directed to Ben Ingram at Berwick Partners, who can be contacted by telephoning:- 02075296340, or emailing:- Ben.Ingram@BerwickPartners.Co.UK.


New research indicates there will be 1.2 billion meat free meals eaten this month alone in the UK

MILLIONS of flexitarian Brits plan to eat more vegetarian food this year in a bid to be more environmentally friendly; and impress people on Instagram. Research of 2,000 adults revealed 31% plan on eating more meat free products in 2021 compared to 2020. The data revealed that Londoners are embracing plant based more than any other Region (46%), followed by those in the West Midlands (34%) and South West (32%). And while 4 in 10 have the environment at the forefront of their mind, others are more concerned about their social media profiles.

1 in 5 want to be seen to be:- 'doing their part' in Veganuary, while 45% simply don't feel the need to eat meat every single day and 39% acknowledge there are now good meat free options available.  The average adult reckons more than a
¼ of their meals in January 2021 will be meat free; equating to 1,255,500,000 meals, with those aged 18 to 34 eating the least meat.

In fact, respondents declared January as the month they expect to eat more vegetarian foods than any other in the year.  It also emerged that 28% will deliberately decrease their meat intake this year, however, 69% said they love meat too much to give it up full time.

A spokesman from Rustlers, which commissioned the research following the launch of their Moroccan vegetarian burger, said:- "In recent years we've embraced new lifestyles and adopted different attitudes towards diet, with reducing our meat intake firmly on the agenda. Of course, you do not have to give up meat to enjoy a vegetarian snack or meal, and it seems as though more people identifying as flexitarian is likely in 2021. January is always a popular time to try reducing out meat, with a number of people likely to be taking on Veganuary or trying to use the New Year as a time to try something new."

This time next year, 31% would hope to consider themselves a flexitarian; with 38% believing they are more likely to go flexitarian than ever before. Other big influences on going meat free were attempts to change diet and there being more readily available veggie options. More than 50% of those polled said they thought vegetarian meat alternatives taste a lot better now than they used to. Meat free burgers, sausages and mince were the most likely alternatives Brits would try; with dinner time proving a more popular time to experiment rather than lunch.

Food Psychologist, Greg Tucker, commented on the findings:- "January is a new start and people feel more motivated to try something different - usually for themselves and for the world around them. Ultimately it is this virtuous circle; doing good and feeling good; that keeps us motivated because we get a positive emotional outcome. Like the research results suggest, more people are now making the switch to a flexitarian diet and cutting down on their meat intake, which is more environmentally friendly; it's no longer 'Doing Without' but 'Doing Better'!"

A spokesman from Rustlers, added:- "At Rustlers, we wanted to bring a delicious and exciting vegetarian burger to the market, that doesn't lack on taste by exploring world flavours, whilst still being convenient and without compromising on enjoyment. Whatever your reasons for trying more veggie products this year, there are certainly more delicious products out there than ever before; so it's a great time to experiment."

Top 10 tips from Rustler's Food Psychologist, Greg Tucker, on how to embrace a:- 'flexitarian' lifestyle:-

Today's veggie products are more innovative and don't compromise on taste. Selecting products that boast exciting spice blends and flavours are far more enjoyable; think what you gain not what you are going without...

Going 'all in' can be too hard for some so alternating veggie and meat days (flexitarian) or simply starting with a couple of veggie days a week and building up the ratio can get you into having a healthier diet without feeling you have forsaken meat...

Roasting veg makes it taste more exciting! This convenient cooking method ensures that the nutrients remain in the vegetable...

Have variety in your diet is important; eat a bigger range of veg to keep the interest up...

Make sure you're eating the 'rainbow,' make sure your plate of food is a range of bright colours. For example, select veg such as broccoli, sweet corn or peppers that have many important nutrients and minerals...

Texture matters; make sure that variety includes different textures such as soft tomatoes and crunchy carrots...

Don't obsess with it being a meal made of veggies; focus on creating a really flavoursome dish using seasoning, herbs and different cooking techniques, such as roasting and even pureeing to make a sauce. Deliver a feast of flavours, not just a wall of veg...

Start slowly and pick something veggie that you associate with your favourite meal! Why not try a burger where the patty is made from falafel or a pizza that has some tasty winter veg toppings...

Make a veggie meal more of an event, incorporate exciting sauces, such gochujang, wasabi, chutneys, or kimchi so there is something to relish that is tangy and lip tingling to fire up the taste buds...

Make sure your vegetarian main includes a delicious side, like homemade chips. Other veggies that you can try including are popular sweet potato, carrot or even honey glazed sweet parsnips.

 
      
 
   
 
 
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