Future Ready Grape and Wine Business pilot in South Australia: Weekly Thursday Online Sessions 1pm (Adelaide ACST)

Are you a business owner, manager, operator or employee trading in the South Australian grape and wine sector? 

If the thought of getting your grape and wine business 'future ready' seems too complex, expensive or time consuming - this is the program with weekly check-ins for you!

As part of a FREE 10-week business resilience program we are running weekly online 'check-in' sessions on Thursdays between 1pm-2pm ACST. 

These informal conversations will focus on a different theme each week and include expert guests. Hosted by Renae Hanvin from Resilient Ready it's a great chance to build your knowledge, skills and connections. 

Online sessions (via Zoom):

• 12 September, 1pm-2pm | The 80/20 Rule | Miriam Lumb, SAFECOM
• 19 September, 1pm-2pm | Essential Operations | Tom Harvey, Chalk Hill Wines
• 26 September, 1pm-2pm | Supply Chains | Paul Clarke, Project Wine
• 3 October, 1pm-2pm | Getting the Right Insurance | Fiona Jago, Resilient Ready
• 10 October, 1pm-2pm | Engaging with Emergency Services | Alison May, CFS | Oshanna Alexander SASES
• 17 October, 1pm-2pm | Identify the Linchpin | Professor Roberta Crouch, University of the Sunshine Coast, Adelaide
• 24 October, 1pm-2pm | Next Door Saviour | Robert Muller, Torrens Resilience Initiative at Flinders University
• 31 October, 1pm-2pm | Financial Hardship | Chris Clark, Rural Business Support, South Australia
• 7 November, 1pm-2pm | My Community Needs Me | Johanna Garnett, SAFECOM
• 14 November, 1pm-2pm | Disasters Aren’t Always Big | Professor Paul Arbon, Torrens Resilience Initiative at Flinders University.
  

You are welcome to join one or all; we look forward to seeing you online!

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This project is a collaboration between Resilient Ready and the Torrens Resilience Initiative funded by the Disaster Risk Reduction grants program funded by the Australian Government and South Australian Government. 

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Session zoom links will be emailed to registered attendees two hours prior to each event.