A new initiative for women working in the post-farmgate red meat sector, will be kicking off here in New Zealand this year. The dearth of women in the audience at red meat sector events is […]
There is opportunity for the New Zealand red meat sector in the future global scenario for food posed by the recent EAT-Lancet Commission report, says Beef + Lamb NZ Ltd. The 47-page report Healthy diets […]
Customers want to know more about their food, where it comes from and what benefits it offers. This provides the perfect opportunity for New Zealand meat retailers, as consumer needs are evolving from the traditional […]
Beef + Lamb New Zealand has announced its five Ambassador Chefs for 2019 to act as figureheads to drive innovation and creativity within the foodservice sector. The appointments follow the announcement of the 173 Beef […]
One of the final jobs of 2018 is to take a look at the 2019 Meat Blacks team that will lead the sector next year. There haven’t been too many adjustments to make, though the […]
As we head into the holiday season, Beef + Lamb NZ nutritionist Regina Wypych writes about the importance of getting together around a table with family and friends. We’ve all got memories of shared summer […]
With beef and lamb a mainstay of the New Zealand dining table, Beef + Lamb New Zealand Inc. and Cordon Bleu-trained cook and food writer, Kathy Paterson, figured it was high time there was a […]
Meat exporters are looking at the coming meat export season as “something of a mixed bag,” with strong demand, lower supply and good prices generally for sheepmeat, but combined with uncertainty at the commodity end […]
At the end of September, the Riddet Institute hosted a free public lecture from Professor Teresa Ann Davis, a paediatric nutrition scientist at the USDA/ARS (United States Department of Agriculture/Agricultural Research Service) Children’s Nutrition Centre […]
The importance for the red meat sector of telling our stories effectively and inclusively was spelled out in a really interesting panel session at the end of the Red Meat Sector Conference in Napier. Getting […]
