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Mick Jary voted in as FCSI allied member representative

Mick Jary new shot 12.8.2019 crop
Meiko specification manager Mick Jary will be focusing on joint marketing exercises and furthering business opportunities for FCSI members and allied members.

Meiko UK specification manager Mick Jary has been chosen as the new allied member for the EAME (Europe and Middle East) region of the FCSI.

He joined Meiko UK in 2017 specifically to increase the manufacturer’s support for foodservice consultants. He has now been asked to represent the voice of catering manufacturers to the boards of FCSI EAME and FCSI Worldwide.

Jary commented: “It is a huge honour to be voted on to the EAME and FCSI Worldwide Boards by fellow manufacturers and allied members, as their representative and voice to the FCSI.

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“I will do my utmost to reflect their trust and to ensure that the allied member relationship within the society is enhanced in the coming years.

He continued: “My election statement for this role, circulated to FCSI consultant members and allied members, revolved around education, joint marketing exercises and the ease of information transfer in a constantly changing world. This will be central to my involvement as it will help promote the ethics the FCSI, raise the profile of the FCSI community and can only further business opportunities for all.”

Allied member representatives hold the post for 2 years and Jary’s role will include participation at FCSI EAME and Worldwide board meetings and tradeshow participations at Gulfood and Host Milan.

Meiko UK MD Paul Anderson said: “Clearly Mick’s involvement with FCSI members in the UK has been met with keen interest. His energy and enthusiasm are notable, as is his strong desire to promote educational forums, field visits and technical presentations to share the specialist knowledge that we manufacturers have acquired over decades.

“The FCSI in many ways sets the standard for our industry when it comes to foodservice design. As we face an uncertain outlook environmentally, I am sure that the successful catering projects of the future will benefit from sharing our specialist knowledge and that can only help our planet by reducing consumption of water, energy and chemicals and by getting a genuine return from food waste in terms of cutting CO2 whilst offering the possibilities of enhanced energy returns.”

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Clare Nicholls

The author Clare Nicholls

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