Two new information sources to help farmers understand their agricultural greenhouse gas emissions are now available.

Southland elk farmer Tom May is no stranger to producing top quality velvet and believes that his Mayfield Elk Farm, just south of Winton, may have just set a world record.

After seven years, the Red Meat Profit Partnership (RMPP) came to an end on 31 March, yet chair Malcolm Bailey says it's work is "continuous".

The New Zealand School of Food and Wine has launched two new NZQA qualifications that director Celia Hay says will "transform" education about wine and beverages in New Zealand.

A young Hawke's Bay winemaker is setting up New Zealand's first mobile Méthode Traditionelle bottling service, after being awarded $50,000 ASB Backing Business Grant.

The head of the Climate Change Commission, Dr Rod Carr says all New Zealanders have a responsibility to begin reducing emissions if we are to rise to the climate challenge.

In an effort to counter misinformation about, and to promote the benefits of, NZ red meat, a new website was launched last week.

Outgoing Ravensdown chief executive Greg Campbell is worried that state-imposed regulations will limit on farm innovation.

Fonterra is on target to drop coal-fired boilers from its New Zealand manufacturing sites by 2037 as proposed by the Climate Change Commission.

Police hope to clear a backlog in the processing of new firearms licences and licence renewals ahead of the beginning of duck hunting season in May.