Farm-to-fork curry

The much-loved curry - a staple of the British takeaway scene - is under threat.

Bangladeshi restauranteurs are facing labour shortages, rising costs and other challenges which are putting many of the small and medium-sized businesses that make up the sector at risk. FFCC is partnering with the Centre for Research in Ethnic Minority Entrepreneurship to take a fresh, farm-to-fork look at resilience and pave the way for a fairer, more sustainable curry house trade.

Curry sector leaders gather at conference in Birmingham

A landmark conference – co-designed and organised by Bangladeshi business owners, public agencies, and research organisations – has highlighted the challenges facing the sector alongside inspiring examples of innovation and strength in the face of multiple crises.

CREME at Aston's Professor Monder Ram and FFCC Chief Executive Sue Pritchard spoke alongside restauranteurs and representatives of the Low Pay Commission, Birmingham City Council, Skills Link and the Greater Birmingham and Solihull Local Enterprise Partnership (GBSLEP).

Read CREME's Dr Imelda McCarthy's blog about the conference