The dairy industry says despite a big push to try and attract locals, it is still hundreds of staff short this season.
Dairy NZ chief executive Tim Mackle said there were about 800 vacancies farmers were still looking to fill. The busy calving period had been challenging and exhausting for those who were unable to plug gaps, he said.
Mackle said a government-backed GoDairy course launched in May to attract and upskill locals did help, but like many in the primary sector, it had not seen as much demand for work as was expected.
“GoDairy was designed during the first Covid-19 lockdown in April when unemployment was expected to reach upwards of nine percent, if not higher, by late 2020. . .
Is food too cheap? What makes up the price of your fruit and vegetables – Dr Helen Darling:
Warnings of an acute shortage of workers to harvest food crops in New Zealand are growing. But the problem – and potential solution – are more complex than they may seem, and give rise to the question: ‘Is food too cheap?’ Food Truth’s Dr Helen Darling considers the issues.
Spring brings hope on the orchard; trees burst to life with blossom signalling a good crop, however, the usual horticultural fears of frost, rain and hail have been joined this year by a significant shortfall of orchard workers.
The situation is not new, but it is usually addressed by the influx of seasonal workers from the Pacific Islands. This year is different, of course, because closed borders mean fewer workers are now available. Commentators (and there have been many) claim orchard workers are paid too little, and Kiwis are too lazy to do the work. The reality, however, is that it is not that simple and it raises the rather interesting question of who is responsible for our end-to-end food system? . .
Helping the meat industry nurture female talent – Sally Rae:
When Ashley Gray was studying communications in Auckland, she dreamed of working for a large, “glossy” public relations agency.
The last thing on the self-described city girl’s mind was a job in the meat industry and yet, fast forward a few years, and she wears multiple “hats” within the sector.
Among those roles is chairwoman of the New Zealand chapter of Meat Business Women, a professional networking initiative founded in the United Kingdom by Laura Ryan in 2015.
The New Zealand meat sector and Meat Business Women recently signed an agreement aimed at boosting the number of women in the industry . .
Hawke’s Bay growers are facing their most challenging season, with about 10,000 workers needed between November and April for thinning, picking, packing and processing the region’s world renowned produce.
COVID-19 has severely impacted the availability of overseas workers so the industry is looking for local heroes to help.
Hastings Mayor Sandra Hazlehurst says we feed the country and the world with our produce and the industry needs everyone’s help in these unprecedented times.
“More than 8,000 local people are permanently employed in Hawke’s Bay in and around the horticulture and viticulture sectors, from pack-houses to the port. However these jobs are at risk if the fruit is not picked. . .
Woolhandler wins two major titles at Waimate – Yvonne O’Hara:
Amber Poihipi is passionate about the wool industry and wool handling.
That passion contributed to her success when she won both the New Zealand Spring Championship and South Island Circuit senior woolhandling finals at Waimate.
Based in Winton, Ms Poihipi has been working for Shear Tech Ltd owners Ray Te Whata and Matt Watson for about a year.
She has been in the industry full-time for 14 years, and has worked throughout New Zealand and also spent six years in Australia, as well as several months in the United States, grading wool in a mobile woolshed.
“It was very different working out there in a trailer, and we graded into short, long, strong and coloured wools and we didn’t skirt,” she said. . .
Farmers are using innovative methods, on their farms and further afield, to reduce their environmental impact. Some are creating products you may not know about, others are using techniques and technology designed to slash their carbon footprint. Just how far has environmentally friendly farming come, and what questions should you be asking about how your food is produced?
Slashing food waste
Fruit farmer Charlie Fermor has two main environmental focuses: to reduce food waste and find the most environmentally-friendly packaging for his farm. And he’s found ways to do both.
“We’ve always tried to be as efficient as possible on the farm, and reducing waste is probably the biggest part of that.” . .