So how “transformational” will the zero carbon legislation prove to be?
Many New Zealanders have come to believe global warming poses a real danger to their lives – but will the new legislation remove, or even lessen, the danger?
Under the legislation, agriculture for the first time is brought into the emissions trading scheme. That’s won support from Green lobbyists, but many say it’s too little, too late – “a weak-ass carbon reform”.
On the other side, the criticism is just as pointed. There are no tools to measure on-farm emissions and what the government proposes could shrivel NZ’s growth rate by up to $50bn a year. . . .
What’s not to love about a billion trees?
Plenty, if you farm in rural New Zealand. For a start, trees require land.
And it’s the fear that farmland will be turned into pine forest that has some worried about the government’s ambitious target of getting a billion trees in the ground by 2028. . . .
Warning of green desert of trees – Tim Fulton:
Incentives for tree-planting credit schemes could create a great, green desert of radiata pine and trample native bush, officials have heard.
The Government proposes taxing farm livestock emissions and fertiliser emissions from 2025.
A Primary Industries Ministry public consultation meeting in Christchurch debated the policy linked to the Emissions Trading Scheme (ETS), a closed, government-managed carbon credit market that’s changing agricultural land use. . .
Small gains mount up – Colin Williscroft:
Taking small but simple steps on farms can help cut greenhouse gas emissions without biting too deeply into the bottom line, Tirau farmer Adrian Ball says.
With Parliament’s Environment Select Committee hearing views on the viability and fairness of agricultural greenhouse gas reduction targets in the Zero Carbon Bill and debate building on how best to move towards on-farm emission charging, what’s been missed is the work already done by farmers.
However, Ball and others are making incremental changes to reduce their emissions while keeping their eye on the bottom line. . .
Reduction of Johne’s disease possible – Sally Rae:
A case study involving Otago-based DRL Ltd has demonstrated that effective reduction in the prevalence of Johne’s disease is possible for New Zealand dairy farmers.
The study has been completed, in collaboration with Temuka veterinarian Andrew Bates, and a paper accepted for publication in the journal BMC Veterinary Research.
It described the control of Johne’s disease – a chronic wasting disease caused by the bacterium Mycobacterium avium subsp. paratuberculosis – on a large South Canterbury dairy farm with an ongoing Johne’s problem. The farmer was culling between 80 and 100 cows a year on the 1200-cow farm. . . .
Outlook remains for sheepmeat producers -Sally Rae:
Sheepmeat prices are expected to stay at elevated levels over the remainder of this season and into the next, Rabobank animal proteins analyst Blake Holgate says.
Pricing levels out to the end of the season in October were expected to be at least as high as the mid $8 mark per kg seen last year and there could even be some “upside potential” on top of that.
Sheep meat supply from both New Zealand and Australia – the key exporters of sheepmeat to international markets – was expected to remain tight over the coming year.
New Zealand had limited capacity to lift domestic production, given where ewe numbers were at. . .
Women of the Irish food industry- Susanna Crampton, farmer and educator – Katia Valadeau:
I first met Suzanna Crampton, at her farm, in leafy Kilkenny, a couple of years ago. She was one of the first small food producers I visited when I started branching out from recipes. She welcomed me at her home and I was lucky enough to meet Bodacious, the wonderful Cat Shepherd and Ovenmitt, the cuddliest cat I’ve ever met. I wrote all about my visit to the zwartbles farm at the time. The hour at Suzanna’s kitchen table is an hour I often think about when I try to explain why I’m so passionate about small food producers in Ireland.
I am still just learning about the many aspects of life of a farm, the sacrifices, the hard work, the rewards and the glorious food. The conversations I had that day with Julie of Highbank Orchardsand with Suzanna Crampton have stayed with me and I think of them as the true start of my education in all things Irish food. Before, food writing was a hobby. It has since become a full blown passion and has gone into all sorts of directions. . .