Tanya Dando

Energy.

Yeah.

Every aspect of life has gone up apart from your wages.

Yes.

Yeah.

I'm seeing more and more people come through our doors now than what we did when it was back in COVID.

Yeah.

And as long as they're honest with me, I'll help you.

When you ask what we learned, I think that we learned that energy is embedded in every single part of the food system, something that seems very live again now.

The food system is competing in a very energy-hungry world now for energy.

It was very obvious in the last crisis.

I think it is going to be increasingly obvious in the context of the current restrictions, the energy shortages.

I think food manufacturers learned in that period.

You know, when we're talking to them now about the energy supply shock that we are going through at the moment, many of them are talking about how they have diversified their supply chains since Ukraine.

I think lots of companies have looked very carefully at where their inputs are coming from and where they can.

They are relying on a diversity of sources.

So I think in some ways the industry is more resilient on that front.

Where they are less resilient is on cost.

Because I think that all of the efficiencies, all of the changes you could have made to bring down the cost of your product was made in the last inflation cycle.

I don't think companies have got many places to go now.