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Do EU hygiene rules unduly constrain artisan food producers in the quality and range of food they are able to make? Artisan Food Law is working with Slow Food International on a study across Europe into this critical issue. The first stage will focus on artisan cheese and dairy production and we will be using the opportunity presented by Slow Cheese in Bra, Italy next month to further our research.
The refrain that EU food hygiene rules are excessive and place a disproportionate burden on small scale food producers is often heard, usually expressed in a despairing tone of voice. What may be reasonable in regulating industrial and factory processed food is out of all proportion to what is necessary in small scale food production. Do you have a story to tell? We would like to hear from you ... read on.