Analysis

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New leader for Climate Change Ambassadors

Award-winning dairy farmer Fraser McGougan has been appointed chair of the DairyNZ Climate Change Ambassadors. Climate Change Ambassadors are leaders for climate change action on dairy farms. They help communicate the challenges and opportunities dairy farmers face in playing their part to address climate change, alongside the rest of New Zealand. “The 13 ambassadors are leading dairy farmers who run their farms sustainably and profitably, while being committed to reducing on-farm greenhouse gas emissions,” said DairyNZ strategy and investment leader Dr David Burger. “The ambassadors work to raise awareness and mobilise change for the benefit of the environment, farmers and New Zealand.” Mr McGougan (42) from Whakatane said he was looking forward to leading the ambassadors to engage with farmers, communities and decision-makers, and to provide a farmer voice at national level. He has been a Climate Change Ambassador since 2018. “Farmers want to be part of the climate change solution,” said Mr McGougan. “Our role as Climate Change Ambassadors includes helping farmers understand the changes they can make on their farm to reduce emissions and improve water quality, while maintaining or even increasing profitability. “There is no one-size-fits-all approach and small incremental changes on individual farms add up to big changes nationally.” Mr McGougan said now is a critical time in the national conversation about emissions reductions, with the Climate Change Commission announcing draft carbon budgets on how New Zealand can meet its climate change obligations. Research by AgResearch has confirmed New Zealand dairy is already the world’s lowest emissions producer of milk. But there is more to be done to maintain our competitive advantage and do the right thing by the environment and New Zealanders, said Mr McGougan. New scientific developments will be important in supporting farmers to continue […]

Fonterra joins forces with DSM to lower carbon footprint

Fonterra and Royal DSM, a global science-based company active in health, nutrition and sustainable living, are teaming up to work on reducing on-farm greenhouse gas (GHG) emissions in New Zealand. While the organisations have a long-standing working relationship, the new collaboration is based around DSM’s feed additive product Bovaer®, which effectively and consistently reduces methane emissions from cows by over 30 percent in non-pasture-based farming systems. The question that needs answering now is: Can it do the same in New Zealand’s pasture-based farming systems? While New Zealand dairy farms are acknowledged as having the lowest carbon footprint in the world among major milk producers, Fonterra recognises that biological emissions produced by cows are a major contributor to the country’s overall emissions and is working to do whatever it can to find ways to reduce them. Fonterra Group Director Farm Source Richard Allen says that finding a solution to the methane challenge requires more than just the hard graft farmers are putting in. “We need to find a breakthrough in reducing emissions from cows and Bovaer could provide exactly that. This work with DSM is an exciting opportunity for the Co-op.” Fonterra Chief Science & Technology Officer, Prof. Jeremy Hill, says the Co-op wants to explore and validate how Bovaer® could work here in New Zealand, where cows are predominantly fed grass. “We also see this as an opportunity to further accelerate our global leadership in low-carbon dairy products to create more value for our New Zealand milk.” “Fonterra is working closely with DSM New Zealand to ensure that any innovation is well tested and can easily be distributed and used by our farmers.” Mark van Nieuwland, global programme head for DSM Nutritional Products says they are proud to be in collaboration […]

DairyNZ: Climate Commission lays out challenge

Industry body DairyNZ says the Climate Change Commission’s new report is a welcome acknowledgement of a split gas approach and that methane does not need to reduce to net zero. DairyNZ chief executive Dr Tim Mackle said the Commission’s science-based approach is ambitious and challenging for all of New Zealand and farming is no exception. Dr Mackle said the Climate Change Commission proposals and underlying assumptions will be closely examined over the next few weeks, in particular the biogenic methane targets and advice on reducing stock numbers. “The short-term 2030 and 2035 methane targets are ambitious, making the next 10-15 years the most important for adapting farm systems and investment in research and development solutions for agriculture,” said Dr Mackle. “As a sector, we are committed to producing sustainable food and remaining the world’s most emissions efficient. So, like every kiwi playing their part in addressing climate change, dairy must play our part too.” Dr Mackle said it is encouraging to see the Commission’s recommendations to Government to focus on R&D and rural broadband as solutions to support agriculture to reduce emissions. “Climate policy is incredibly complex. Yes, science sits at its core – but there are also economic, social and political implications to be considered,” said Dr Mackle. “We will be looking at what this advice could mean for dairy farmers and how the Government will partner to support our sector through this transition. This report emphasises the need for all New Zealanders to work to reduce their footprint whether that be on the farm, on the roads, or in our homes. “New Zealand dairy farmers are already the world’s most emissions efficient, so it’s a balance between farming sustainably, maintaining international competitiveness and running a viable business. “Our farmers have already started making practice changes on-farm, along with introducing […]

World missing out on nutrition due to overfishing

The Marine Stewardship Council (MSC) – an international non-profit on a mission to end overfishing – says the world is missing out on enough protein to meet the yearly needs of 72 million people, because not all fisheries have been sustainably managed . Seafood is a key source of nutrients and protein and plays a vital role in the diets of many people. More than 3.3 billion people around the world get at least 20% of their daily animal protein intake from fish. As the global population continues to rise, the demand for seafood is increasing pressure on this valuable, natural resource. Global consumption of seafood has risen by 122% in the past 30 years. More than a third of global fish populations are now fished beyond sustainable limits, with this trend continuing to worsen4. However, latest estimates suggest that if global fisheries are better managed, 16 million tonnes more seafood could be caught every year, helping to feed a growing world population. The MSC’s analysis shows if globally adopted, sustainable fishing practises would increase the additional protein available to meet the yearly needs of a population more than double that of New Zealand and Australia combined. “The world’s population is set to reach 10 billion by 2050 and food production urgently needs to be made sustainable and equitable, to ensure healthy diets for all,” Anne Gabriel, Oceania Programme Director at the Marine Stewardship Council, says. “Effective management of fisheries allows fish populations and marine ecosystems to recover, in turn increasing the number of fish that can be sustainably caught in perpetuity. “Fish need time to grow and re-produce. Sustainable fishing allows this to happen. By conserving our rich marine resources, we also enable more people to have the protein they need to live healthily. As the global population continues […]

Blood passion

Passion for farming and their animals runs blood-deep for David and Pip Fullerton, who are world-renowned for their international genetics work with Holsteins and are also one of New Zealand’s top-producing farms. Little-known in New Zealand for genetics, but significant players in the world Holstein breeding game, the South Waikato-based couple have farming roots in the area that date back to the turn of last century. Pip’s side of the family have been working the land on which they still operate since 1903, with David’s farming roots beginning down the road in Ohaupo, in 1930. Today the Fullerton’s 220 hectare block named Waipiri is home to 500 milking cows. Pip and David have farmed it together since 1990 when it was converted from drystock. Over the last 10 years, Waipiri has boasted the highest-yielding herd in New Zealand four times, and remains consistently at the top. Waipiri’s highest-producing season was 300,000 milk solids, dropping to 260,000 during the past two years as a result of drought. With a passion for genetics that started when David was 13, it has seen him strive for perfection and betterment ever since. It has also seen him travel the world in search of the best-quality cattle. David sees genomics and production going hand-in-hand, with dedication and hard work paying dividends both ways. “They’re inclusive. It’s in your best interests to have your cows doing well, as the international market works on high yields.” Rearing 400 calves throughout the year, including 180 replacement heifers, David has specific goals and systems for each. All export bulls and embryos are also sourced from their own herd. “We’re always looking for new genetic families to bring into the herd and make a difference. Most of our herd is full international pedigree. We breed cattle for milk and protein […]

Kiwi tech startup creates export opportunities for food manufacturers

A new freight consolidation service is set to make it easier for Kiwi food retailers to enter export markets and remove the need for intermediaries. In a first for the country, start-up business Jetkrate will offer a small parcel, freight consolidation service which allows consumers to purchase goods from Kiwi businesses and have them shipped to an Auckland address – where they are repacked and sent as one package to any offshore market. The new service aims to replace the daigou (personal shopper) channel which uses personal shoppers to purchase commodities from local retailers and ship them to customers in China as well as reduce the cost of freight for ex-pat Kiwis living overseas. Varun Khetrapal, Jetkrate co-founder, says the daigou channel is inefficient and lacks transparency. “There are two major barriers to Asian consumers shopping directly here for products like Manuka honey, dairy, wine and woollen clothing. “The first is not all NZ retailers ship overseas or if they do, the shipping costs become prohibitively expensive if customers are buying across multiple businesses. “The second is about trust; in the same way New Zealanders might struggle to identify suitable online retailers to buy from in a country they have never visited, Chinese buyers rely on personal shoppers to select a supplier on their behalf. “The new consolidation service removes the shipping barrier and makes it easier to get goods overseas once purchased – that allows the retailer to concentrate on building confidence levels across their customer base. Khetrapal says they plan to introduce a more formalised structured model, providing retailers with a clear route to this market which has a transparent and robust supply chain. “The new model we operate under will bring retailers and consumers closer together and will allow them to see the pricing of the products […]

Hawke’s Bay companies create world-first functional beverage

A collaboration between two Hawke’s Bay exporters has developed a new world-first beverage, a shelf-stable collagen and artesian water blend. The new Adashiko Collagen Refresh water is the first in the world to contain pure collagen and pure water – with no preservatives, no flavouring, colours or other additives and is set to introduce nutraceutical beverages to the hospitality industry. The company already has interest from customers in export markets around the world as it looks to capture a share of a $2 billion global collagen RTD category. Luci Firth, Adashiko CEO, says the new beverage is designed to rejuvenate the premium bottled water industry. She says the product was also ranged in local supermarkets within its first week of launch and is already exceeding initial sales forecasts. “The bottled water category in the hospitality industry typically consists of unflavoured still and sparkling varieties and has seen little innovation for some time. “Many New Zealanders will struggle to pay for bottled water and with so little value added by suppliers, restaurateurs and bar owners are left to compete head-on with tap water, while still having to cover the cost of supplying it. “The addition of a functional water product to this category means they will now be able to offer a competing product which they can justify retailing at a premium price point,” she says. Firth says the neutral-tasting, odourless collagen water can also be used as a mixer for cocktails. The development of the product took over a year and was a joint venture between her company and Hawke’s Bay manufacturer Parker Beverages. Doug Speedy, managing director of Parkers Beverage Company, says specialised equipment allowed them to pasteurise the product to a precisely controlled temperature. “After several iterations in the trial process, ultimately it was the purity of the […]

DairyNZ supports PCE call to rethink research funding

DairyNZ agrees with the Parliamentary Commissioner for the Environment Simon Upton’s call for the Government to rethink how environmental research is funded in New Zealand. “We urge the Government to accept the PCE’s advice and reconsider our national strategy and funding allocation for environmental research,” said DairyNZ chief executive Dr Tim Mackle. “As a country we face some significant challenges to reduce our environmental footprint, reduce emissions and improve water quality. To be successful we will need substantial, long-term research investment based on a shared strategy. “The current research system is not having the impact it could. It’s costly, cumbersome and doesn’t always direct funding to the areas that will really make a difference on the ground. Misplaced incentives around certain priorities can result in piecemeal projects at the expense of long-term vision and co-ordinated effort. “The result is a splintered system driving mostly short-term and disconnected projects, with low accountability for impact. “The projects must bring together the expertise of our best researchers to achieve our collective economic, social and environmental aspirations. The amount for research and development needs to be commensurate to the challenges and the opportunities for New Zealand,” said Dr Mackle. “The dairy sector wants to be part of the solution and we are keen to see environmental research investment which delivers the desired outcomes for New Zealand’s environment. “We want to see the Government continuing to invest in the dairy sector and other primary sector solutions and innovation.” The dairy sector is committed to playing its part in addressing the environmental challenges facing New Zealand, and has substantial work, including research, underway to improve water quality and reduce emissions. This includes a commitment under sector strategy Dairy Tomorrow to protect and nurture the environment for future generations. The primary sector has joined forces with government […]

Fonterra, Nestlé and DairyNZ join forces to tackle nitrogen leaching

Fonterra and Nestlé are teaming up with DairyNZ to expand a promising plantain trial to help improve waterways and reduce on-farm greenhouse gas (GHG) emissions. Incorporating certain varieties of plantain into a cow’s diet has been shown to reduce the nitrogen concentration in their urine, which can leach through soil into groundwater. To test the benefits in local pastures, DairyNZ has been leading the Tararua Plantain Project in the lower North Island, where farmers have been growing the leafy herb for their cows. The Ministry for Primary Industries is also involved as a key contributor. Now, Fonterra and Nestlé are helping expand the project further through additional funding and by sharing expertise. “We’re all about finding ways to ensure Aotearoa New Zealand has a thriving environment and a thriving farming economy,” says Fonterra’s Director of On-Farm Excellence Charlotte Rutherford. “We can achieve more by partnering with others, so it’s great to join forces with DairyNZ and Nestlé. This is helping to speed up the adoption of plantain by farmers. Ultimately it could be a real game-changer to reduce nitrogen from cows and help mitigate nitrous oxide emissions.” The new collaboration is helping to accelerate uptake of Ecotain – a blend of environmentally functional plantain cultivars developed by seed company Agricom. Currently, 50 Tararua farms have started to use plantain, through DairyNZ’s Tararua Plantain Project. With the funding boost from Fonterra and Nestlé, it is expected these farms and more will increase the amount they grow, therefore maximising the benefits. Ecotain has been used in studies by DairyNZ, Agricom, Lincoln University, Massey University and AgResearch, with results showing it can significantly reduce nitrogen leaching. Preliminary studies also show it has the potential to lower on-farm GHG emissions through the reduction of nitrous oxide, which is promising news for farmers. Nestlé, the […]

Only two in ten consumers say their food is safe to eat

On average less than 40% of food and beverage industry decision-makers place complete trust in the industry to ensure food and beverage safety Zebra Technologies Corporation , an innovator at the front line of business with solutions and partners that deliver a performance edge, today announced the results of its Food Safety Supply Chain Vision Study. The study highlights the views of consumers as well as food and beverage industry decision-makers worldwide from distribution and warehouses to grocery stores and restaurants around safety, traceability and transparency. Surveyed consumers reported their top food safety concerns include restaurant kitchen and wait staff hygiene, foodborne outbreaks, illness from contaminated food, and food and beverage recalls. Consumers can be quite unforgiving if they experience a food incident as approximately six in 10 reportedly would never eat at a restaurant again if they contracted a foodborne illness or food poisoning. Slightly more than 80% of surveyed consumers said companies have an important role to play in implementing food safety solutions and an ethical responsibility to ensure the safe handling of their food. Most consumers (70%) said it is important to know how their food and ingredients are manufactured, prepared, and handled, while 69% agreed knowing how their food is sourced is also important. Given the increased focus on health and wellness, it’s unsurprising both consumers and industry decision-makers are showing a great level of interest in the source, quality and safety of their food. However, a disconnect exists between what consumers believe and what industry decision-makers think. Almost seven in 10 (69%) decision-makers say the industry is prepared to manage food traceability and transparency, but only 35% of consumers agree. Furthermore, only 13% of consumers felt the industry was extremely prepared today to manage food traceability and be transparent about how food travels through the […]

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