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Happerley Network
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One Network. One Truth.
One Network. One Truth.

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Complex software, simple interface!
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The front end will work across all devices. 
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Part of the Happerley software team hard at work!
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Happerley Director, Matthew Rymer, currently in Romania, discussing software elements ahead of the launch of phase one.
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Will Carvalho, Performance Chef at Gloucester Rugby Club.
Will is working with us to source and support fully traceable meat for The Gloucester Rugby squad. Formerly the Head Chef at London’s Academy of Medical Science and the Brazilian female football team, he is committed to traceability and provenance.
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Announcing the marriage between Gloucester Beef and Gloucester Rugby at The Three Counties Show
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Professor Pete Edwards of The University of Aberdeen, who is leading their collaboration with Happerley
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Toby Howes, proprietor of Vale & Hills, a retail butcher who looks forward to becoming a Member of Happerley and proving the meat provenance of which he is proud
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Ben Creese A farmer’s son, Ben has grown his butchery into becoming arguably Gloucestershire’s largest independent catering butchers. He is working with us test trialling Happerley traceability with the supply of traceable meat to Gloucester Rugby squad.
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The Happerley concept appeals to large and small producers. Nessie and Dan Powell farm over 1,000 acres in the Cotswolds and want to incorporate Happerley into their farm shop enterprise they are planning.
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