Fonterra Expands China Foodservice Business with New Anchor Essence Cream
Fonterra is strengthening its foodservice presence in China with the launch of a new cream for professional bakeries at Bakery China 2026 in Shanghai.
He studied at Otago University for four years and achieved his Bachelor of Commerce in Management (Honours).
He then worked in employment and industrial relations at Police national headquarters for four years before returning to the family farms in 2011.
Stevenson milks 1,500 cows across two farms: a home farm at Kokotau milking 1,000 cows, another one at Rangitumau milking 500 cows.
The business employs nine full time and two part time staff.
His father Richard looks after drystock and cultivation/maintenance, with three other staff.
Stevenson is enjoying his stint as council chair.
"I have really enjoyed it. I am energised by the privilege of being able to represent the views of our farmers," he says.
"Our farmers have strong opinions on the strategy and performance of their co-operative, and they are not always aligned, so that keeps it interesting."
Stevenson believes representation is critical within a co-operative, especially "when you consider the current environment where customer demands are challenging us to change what we do behind the farm gate".
He says there's a great team of representatives around the council table.
"And, we are well supported by an excellent executie team.
"Council's role is now well established following the 2020 review of council and our work streams are very settled.
"Our vision is that, through effective representation, Fonterra farmers feel heard, valued and connected to their co-operative and have confidence in its enduring success."
Stevenson had been on the council since 2017. Before becoming chair, he chaired the council's accountability and then connection committees.
