Curriculum Vitae
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INFLUENCERS 2021 a Digital Culture Forecast CORQ.CORQ
Cover CORQ. INFLUENCERS 2021 A digital culture forecast CORQ.CORQ. Hello… …and welcome to CORQ’s influencer hotlist for 2021! This has been compiled by our journalists and aims to give you a steer on who will be determining and shaping digital culture for the CORQ. year to come. Who should you work with next year and why? Influencers on our hotlists have been chosen due to their ability TRENDS to capture the mood of now and their determination to innovate. So much has changed over the past 12 months and we can see INFLUENCERS a newly defined hierarchy developing when it comes to the influencer landscape. While some creators were able to produce incredible entertainment at home, others floundered due to the INSIGHT absence of exclusive brand-facilitated trips and events. We suspect those who have not adopted video and audio will struggle in 2021. The influencer industry has certainly changed DATA shape, with savvy creators spring-boarding from TikTok to television in a mere 12 months. The blueprint for what it means REPORTING to be an influencer has been ripped up and redrawn. It’s a fascinating time to be working in digital and we hope this report will help you start to navigate the next 12 months. And if you hit a roadblock? We’re always here to help in any way that we can. Happy reading and merry Christmas! Sara. Sara McCorquodale, CEO and Founder of CORQ, and author of the critically acclaimed book Influence: How Social Media Influencers Are Shaping Our Digital Future. Storytelling themes of 2021 CORQ.CORQ. -
Meat and Fish Products and Processing
New Agriculture for a New Generation: Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy MEAT AND FISH PRODUCTS AND PROCESSING Project Leader: Ms Mathildi Saritza Researchers: Dr Panagiotis Kotsios Ms Foteini Theodorakioglou Mr Papadakis Theodoros Mr Savvidis Michalis Μs Tsiasidou Despoina 1 | 2 | EXECUTIVE SUMMARY The current study is focused in the Greek meat and fish processing sectors, in order to explore and evaluate chances for youth entrepreneurship and job creation. A variety of secondary and primary sources was utilized to cover the objectives of the study. The importance of the meat and fish industry in total food manufacturing is relatively high in terms of employment and production value, when considering the total number of companies in the sector. The processed meat sales exceeded 1,4 billion € in 2013, whilst the processed fish sector hardly reaches the 340 m €. The value of crafted meat products prepared in the traditional butcheries is not included, because of lack of reliable data. Despite the severe economic crisis, the employment in the processing sector was relatively stable, although variations were exhibited through the years. It should be noted though, that the total number of employees in the processing sector lacks far behind the number of independent traditional butcheries, that have the license to offer locally both to consumers and food service operants a limited variety of traditional processed meat products as defined by the Greek regulations. The number of meat processing firms remains relatively stable during the years of the economic crisis whilst the number of fish processors increased in the same period. -
Food and Drink Innovation Report. in Partnership with M&S Food
Food and Drink Innovation Report. In partnership with M&S Food. How we’ll be eating and drinking in 2021 In Partnership with M&S Food Peering into a crystal ball, post pandemic and Brexit, how do you imagine we will be eating? Surrounded by uncertainty, life has changed exponentially. Yet thanks to our YBFs panel, M&S research and polls, we’ve been able to get an inkling into how we’ll be cooking, eating and drinking next year. The essence of next year is summarised by April Preston, Director of Product Development at M&S, who despite a 30-year distinguished food career under her apron, believes consumer behaviour has changed more over these months than any decade. “Britons are reevaluating and reflecting,” she says on a Zoom call. “From the culinary catwalk to the masses, the conversation is different to what it’s been for years. It’s no longer about quick trends. From banana bread recipes, to sourdough, home cooking is the most popular it’s been for half a century. There are massive shifts - lipsticks sales are down, eye makeup up, baking is an obsession, there’s a home cocktail making renaissance and there is a polarisation between people who are struggling and those who have saved pennies by not going on holiday, looking April Preston, for small indulgences.” Director of Product Development at M&S In the eating out sector adaptability is key. But two Michelin star chef, James Knappett,is optimistic we’ll return to our favourite restaurants. “People are already trying to break the rules just to be with each other and eat out together. -
Baedeker's Guide to Greece
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