Synthetic clothing damaging to ocean says NZ Merino chief – Gerard Hutching:
Wool could be part of the answer to the scourge of microplastics, the New Zealand Merino Company says.
A grouping of manufacturers spearheaded by the New Zealand Merino Company (NZM) will soon launch an international campaign highlighting the virtues of natural fibres.
A new report by the International Union for Conservation of Nature (IUCN) shows 35 per cent of minute plastic particles in the ocean are caused by washing synthetic clothing such as polar fleeces.
The Government has moved to ban microbeads, which make up just 2 per cent of the oceans’ plastic particles. . .
Shearathon raises money for suicide help groups – Annette Scott:
The success of a 24-hour shearathon raising awareness of suicide prevention has virtually blown its organisers off the board.
Hosted at White Rock in North Canterbury, the shearathon pulled in more than $45,000 including close to $18,000 raised in a charity auction after the shearing.
Spokesman Mark Herlihy said the event exceeded any expectation.
Herlihy lost his young brother to suicide in 2016.
The tragedy left the family questioning why he hadn’t asked for help, prompting the drive for greater awareness of mental health and suicide prevention. . .
New Zealand’s meat processors are gearing up for the extra cattle expected to go through the plants as a result of the Mycoplasma Bovis (Mp. bovis) cull.
“Over the past five years, the average number of adult cattle processed in April has been 278,000, but this has ranged between 254,000 and 318,000 head for the month over this period. The average number of adult cattle processed in May over the last five years has been just under 349,000 thousand, ranging from 310,00 to 392,000 during the month over the period,” says Meat Industry Association (MIA) chief executive Tim Ritchie, adding the numbers fluctuate from year to year dependent on climate and other factors. . .
Anchor cheese is back and this time there’s a guaranteed lactose free option. For years milk, butter and yoghurt have all been part of Fonterra’s Anchor range and now cheese is coming into the fold.
Fonterra Brands New Zealand Director of Marketing, Clare Morgan, says the addition of cheese to Fonterra’s Anchor family continues Anchor’s tradition of a love of dairy and innovation.
“When pioneer Henry Reynolds launched Anchor in 1886 he would have never imagined that over a century later more than 150 Anchor products would be sold every minute. This week it’s set to grow even more.”
As well as the traditional Tasty, Colby and Edam, there are two new additions – Protein+ and Zero Lacto. . .
Sheep farmers have butted heads with a national wildlife foundation after it published a report labelling lamb stew as one of the most environmentally unfriendly meals in the UK.
Farmers’ Unions have been left “astonished” and “disappointed” by a report published by the World Wildlife Fund (WWF) which labelled Welsh lamb cawl as the most polluting classic British meal.
The report, published to highlight how some of Britain’s favourite dishes could change as a result of climate change, said a bowl of lamb cawl produced as much pollution as boiling a kettle 258 times because of methane from sheep. . .
The day is cold and windy, a sunny but bracing 32 degrees in New York City. But at the Union Square Greenmarket, one of more than 50 farmers’ markets in the city, and a stalwart in operation since 1976, a brisk business is afoot at the Regional Grains Project stand. While the winter tends to be quiet for many regional farmers who sell their products at the market, it’s high season for the stand, a collaborative effort between the Greenmarket and a number of farmers, millers, and distributors in the Northeast.
Piled high with freshly milled flours, whole grains, beans, and cooking oils, all sourced from the northeastern United States, the stand sees a steady early morning stream of visitors. Home bakers, interested eaters, and regulars all pop by to pick up bulk bags of rolled oats for the hot breakfasts that sustain them through winter’s last gasp. A baker connected to Greenmarket favorite She Wolf Bakery, stops by to pick up several bulk bags of rye flour—a stopgap measure meant to last until the company can get a full pallet of flour from the same mill. . .