Farmer’s open letter to Jacinda Ardern: Part 2 – Andrew Stewart:
Last month Rangitikei farmer Andrew Stewart wrote an open letter to Prime Minister Jacinda Ardern about his concerns over climate change and farming. In his follow up letter, he calculates his farm’s emissions profile and finds some worrying statistics.
Nearly a month ago I wrote an emotive open letter to Jacinda Ardern and the farming leaders of New Zealand.
My motivation was to try and articulate what I was feeling as a sheep and beef farmer in regards to climate change obligations.
Now I want to share the facts about my own farm and my emissions profile that inspired me to write the open letter. . .
Time to recognise real progress made by dairy farmers – Tim Mackle:
I can remember a time not so long ago when more than 70 per cent of the country loved our dairy farmers, but it feels like things have changed in recent times. Farmers are doing their best to stay “relentlessly positive” in the face of relentless criticism, but it’s not easy.
Some commentators are quick to stand back and fire shots at farmers from a distance, but what does that actually achieve? It’s easy to criticise our dairy sector in the New York Times.
It’s much harder to voluntarily put in fencing at your own cost that almost runs the equivalent of New Zealand to New York and back – but that’s exactly what our dairy farmers have done.
New Zealand dairy farmers have fenced off 24,744km of waterways. That means that 97.5 per cent of the significant waterways on New Zealand dairy farms are now excluded from dairy cattle. We have also constructed bridges and culverts for more than 99.7 per cent of 44,386 regular stock crossing points on dairy farms. . .
The Government’s water proposals will not work as a one-size-fits-all plan when it comes to dairy and sheep and beef farmers, says Sam McIvor. The Beef+Lamb chief executive spoke to The Country’s Jamie Mackay, along with DairyNZ chief executive Dr Tim Mackle about the Action Plan for Healthy Waterways which was announced yesterday.
While both Mackle and McIvor said they welcomed the idea behind the freshwater plan, they still have concerns for their industries.
Government figures showed the average annual cost on the proposals would be $9350 for a lowland dairy farm, but a hill country sheep and beef farmer could be looking at $14,850. . .
Social licence to operate just as important as methane reduction – Allan Barber:
Amid all the debate about agriculture’s responsibility to meet greenhouse gas reduction targets, and the appropriate levels for those targets, it may seem counterintuitive to claim an equally pressing problem is to earn a licence to operate. Just as great a threat to agriculture’s future is not whether it faces a potentially unachievable government imposed target, but a business environment in which consumers make their decisions based on their perception of the acceptability of the food they eat.
All primary production sectors – red meat, dairy, horticulture, fisheries, forestry and the rest – must recognise they are in competition for the attention of consumers who increasingly have the luxury and the right to decide between products they consume on the basis of multiple dimensions, way beyond the traditional choice based on taste, price and availability. While we are continually told the world’s population will provide ready markets for more than New Zealand can produce, we are also being made increasingly aware of the importance of sustainability and working with instead of exploiting the environment. . .
Simon Berry eats blue cheese on toast for breakfast. Not every day, of course, but he has to do his bit to support the family business. “I love all our cheeses, but the blue’s the best,” he says. “It depends on the season, because there’s so much scope. I mean, I do love the halloumi. But yeah, I’m definitely a blue cheese guy.”
It’s not as if he doesn’t have a wide variety to choose from. Whitestone Cheese, the company started by his father Bob and mother Sue back in 1987, now produces 25 different cheeses from its Oamaru factory. One of those cheeses — the Vintage Windsor Blue that Simon is so fond of having on his toast of a morning — is now exported to France. It also won a gold medal in the 2019 Outstanding NZ Food Producer Awards, along with Whitestone’s Ferry Road Halloumi (the highest scoring cheese in the awards) and its Vintage Five Forks.
Thanks to our more active lifestyles and casual approach to dressing, runners are undoubtedly one of the most popular items in today’s global market. The success of wool in footwear lies not only in the fibre’s natural properties, but also in its ability to be constructed in a way that aids performance.
Using the latest fully-fashioned knitting technology, wool footwear can be knitted to its final shape, reducing the amount of wastage associated with regular cut-and-sew techniques.
Wool fibres can absorb large quantities of moisture vapour and then allow it to evaporate, helping keep you cool when it’s hot and warm when it’s cool. . .