Sam McIvor - Global Sustainability Impacts - New Zealand
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Global Sustainability Impacts - New Zealand - Sam McIvor, Chief Executive Officer, Beef + Lamb New Zealand (New Zealand), from the 2018 Global Roundtable for Sustainable Beef (GRSB), October 9 - 12, 2018, Kilkenny, Ireland. More presentations at https://www.youtube.com/channel/UCJuQkIaCQn5HXVjFbExofkg
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Sam McIvor - Global Sustainability Impacts - New Zealand
- 1. Global Conference on Sustainable Beef Sustainability in Action: Impact on the Ground
- 2. Global context • Increasing demand for premium red meat • Our consumers are modal – premium has wide reach • Power of retail • Food anxiety • Connection to real food production • Experience is king
- 3. Social licence 2HORMONES 3GMO’S 5CLIMATE CHANGE 6WATER QUALITY 4ANIMAL WELFARE1ANTIBIOTICS
- 4. NZ Roundtable for Sustainable Beef Mission: strive together as beef industry stakeholders to produce the world’s most sustainable beef through strategic, collaborative and coordinated action that is transparent to all
- 8. NZ Farm Assurance Programme
- 9. SENZFAP – Four parts Sustainable and Ethical New Zealand Farm Assurance Programme NZFAP Animal health, welfare and production Biosecurity Farm and natural resources People
Notas del editor
- Increasing demand for premium red meat: in developed markets, there is declining meat consumption per capita but when these consumers purchase red meat, they are seeking better quality and are willing to pay more for it. A desire for better food at all levels supports a strong future for ‘real’ premium red meat in order to support wellbeing, deliver great experiences and reflect my ability to choose Our consumers are ‘modal’: meaning consumers are seeking different food experiences depending on their need state, such as convenience during the week or indulgence on the weekend. Irrespective of the need state, they are seeking premium quality. While one person may mainly be driven by one need, on different occasions they will have other needs and look for other benefits Food anxiety: consumers are increasingly concerned and anxious about the authenticity of their food, where and how their food is produced (including environmental impacts), and the welfare of the animals. The image of industrialised meat production has tarnished all types of food production Raised as nature intended, Natural with integrity & respect Fed grass naturally, with the rhythm of nature, - as it should be with little intervention Connection to real food production: Consumers want a connection to real, natural food, produced as nature intended by caring people. With a growing level of food anxiety and disconnection – connection to both place and to the values behind production (people and way of operating) is important for consumers Experience is king: Ultimately though, consumers make decisions based on taste and the eating experience must consistently meet the consumers’ expectations
- Aligned with the Global Roundtable for Sustainable Beef the NZ roundtable for sustainable beef steering group have adopted their sustainability principles. We have also adopted the relevant UN sustainable development goals. We are an industry led steering group, including beef industry player throughout NZ supply chain, together with WWF The steering groups first meeting was in August 2017, the group has liaised with the Canadian and US roundtables The group has identified potential NZ beef burning platform issues Stakeholder research project to rank burning platform issues is underway Research objectives: Obtain a summary of various stakeholder perceptions of NZ beef industry Outline issues facing the industry and identify those of highest priority Address potential solutions to these ideas Timeframes: Q4 2018: research undertaken Q2 2019: formation of NZ roundtable with focused priorities and work plan
- Authentic and independently verified best practice animal raising and production standard Red meat produced under this standard comes with assurances of: integrity origin traceability bio-security environmental sustainability animal health and welfare Essential ingredients for meeting the expectations of our diverse international consumer audience
- Purpose: Create better and more robust businesses Demonstrate that the red meat sector is farming sustainably and ethically Provide confidence to red meat consumers Principles Healthy land, healthy animals and healthy people Animals which have a life worth living Create high quality, natural food by careful, skilled and knowledgeable farmers How Match the farm system with the resources for sustainable outcomes Mitigate negative on-farm practices within and beyond the property boundary