Displaying items by tag: meat

Alternative proteins are not seen as a threat to the red meat industry, says Beef + Lamb NZ head nutritionist Fiona Windle.

The Government’s freshwater proposals represent a blunt instrument for complex water problems, according to the Meat Industry Association (MIA).

A Lincoln University student, Lucy Hewitt (20), has a keen interest in maximising the value from every animal carcase.

Lamb prices have cracked the $8/kg mark for the second successive year and things could get even better.

Food and fibre is the most “activist disrupted” sector globally, second only to petroleum, says KPMG’s global head of agribusiness, Ian Proudfoot.

Meat processors are debunking activists’ claims that the recent IPCC Report on Climate Change and Land has called for lower meat consumption to save the planet.

It sounds like the death rattle is signalled for the former Fairton meat processing plant near Ashburton.

Ideas are explored and expert resources shared freely at Red Meat Profit Partnership meetings.

Meat consumption has dropped 20% in continental Europe and the UK in the last two-three months and it’s not all due to the summer heat, says the NZ red meat sector’s man in London, Jeff Grant.

Red meat is unfairly a scapegoat in the fight against climate change, says a European academic.