Institute for Sustainable Food : Dr Megan Blake interviews Our Cow Molly
From Josephine Hercberg
Overnight at the start of lockdown Our Cow Molly saw a complete stop in demand for their milk from the hospitality sector whilst the demand from individuals and the retail sector skyrocketed.
Find out how Our Cow Molly were able to switch outlet channels for their milk so quickly, how they used a new business model to get food out across Sheffield and how their short and local supply chain gave them the resilience they needed.
There's a bonus section on the history of Our Cow Molly and a life cycle analysis of plastic vs glass milk bottles too!