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Winning the Green Premium: Red Meat Sector webinar

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posted on 2024-06-21, 04:10 authored by Our Land and Water National Science Challenge
Red meat consumers are demanding ever-greater sustainability in their food choices. That comes with a financial cost. How can producers earn more to cover these new costs? In this webinar, we explore how the New Zealand red meat sector is winning the 'green premium' by working with suppliers, communities, retailers and consumers to find greater value - and then re-investing that premium in sustainable production. This webinar was held on Tuesday 21 March, featuring:
  • Michael Wan, Beef + Lamb NZ
  • Mandy Bell, Criffell Station and DINZ
  • Prof Paul Dalziel, Agribusiness & Economic Research Unit
  • Vincent Heeringa, MC

Funding

Funded by the New Zealand Ministry for Business, Innovation and Employment's Our Land and Water National Science Challenge (Toitū te Whenua, Toiora te Wai) as part of project Rewarding Sustainable Practices

History

Publication date

2021-03-07

Language

  • English

Does this contain Māori information or data?

  • No

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