business
How much should we be prepared to pay for our food?
Key takeaways
- Reece Buchanan Image caption, Jules Bal (right) set up Wee Knob of Butter five years ago with his business partner Kieran Woods
- The 34-year-old French national, who co-owns a small artisanal butter manufacturing firm in Glasgow, is among a chorus of people concerned about the push for cheaper food to address the cost-of-living crisis.
- He says that in his homeland there is much more focus on quality and that people are most concerned about where the product originates and what it tastes like.
Reece Buchanan Image caption, Jules Bal (right) set up Wee Knob of Butter five years ago with his business partner Kieran Woods
Scotland environment, energy and rural affairs correspondent Published6 minutes ago Jules Bal says he has noticed a change in the way Scots regard their relationship with food and thinks people are increasingly prepared to pay extra for it.
The 34-year-old French national, who co-owns a small artisanal butter manufacturing firm in Glasgow, is among a chorus of people concerned about the push for cheaper food to address the cost-of-living crisis.
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