A proposed Dairy Cattle Code of Welfare is highly prescriptive and dictates what a farmer must do, rather than having an outcome that will need to be met, says Federated Farmers.
“We are concerned that the proposed code will harm the viability of farming, will have severe economic costs, and will probably not improve animal welfare outcomes,” the Feds say in a submission to MPI’s National Animal Welfare Advisory Committee (NAWAC).
It fears the proposed minimum standards will do nothing to improve animal welfare but may “criminalise farmers” by having standards that cannot be met and indicators that are open to interpretation.
The code as proposed is overly long and confusing in its structure; it will be difficult for farmers to convert it into practical action and processes on farm, the Feds say. . .
Go back to the drawing board – Pam Tipa:
DairyNZ wants the National Animal Welfare Advisory Committee (NAWAC) to go back to the drawing board on many areas in its proposed Code of Welfare.
It then wants NAWAC to go back out to the industry including farmers for another round of consultation. It supports the code update for clarity, to incorporate recent animal welfare science and lift the bar in areas of the code where common practice surpasses previous standards.
But it does not support changes to the code that increase complexity and inhibit its value as a useful tool, the industry body says in its submission to the code.
DairyNZ wants NAWAC to review all of the proposed changes to minimum standards, example indicators and recommended best practice to align with the criteria in its own guidelines and those of MPI. . .
Fighting the anti-meat narrative – Gerald Piddock:
A visiting United States dietician says the global anti-meat narrative being pushed in Western countries is elitist, unethical and can lead to poor nutritional outcomes for people.
This narrative, described by Diana Rodgers as a “big nasty snowball”, was a result of different forces coming together at once.
There were alternative meat companies making huge margins from promoting ultra-processed “garbage food”, while at the same time animal rights and environmental activists are wanting to end all animal agriculture.
The carbon argument was the only leg these companies could stand on, she told farmers and industry leaders at the Primary Industries of New Zealand Summit in Auckland. . .
More proposed rules – Joanna Grigg:
Farmers have until July 21 to give feedback on the national policy statement for indigenous biodiversity. Joanna Grigg reports.
They call it a full exposure draft, but it takes some reading to get a full idea of what the national policy statement for indigenous biodiversity looks like with its clothes off.
It will be the master handbook of guidelines, for all councils. The latest proposed version will now cover public land as well – including the Department of Conservation estate. Each region at present has its own ‘weather-system’ of rules – sunny in Northland but southerly in Southland. The aim of this new policy statement is a more consistent approach across New Zealand.
The draft policy is at the test stage. It is before the ministries for the environment and primary industries to test its workability for the farming community. . .
Why are store lambs under-priced? – Reece Brick:
The store lamb markets have a distinctly different look and feel compared with last year.
Back then, prices were moving up in weekly chunks – the Feilding yards jumped $1-$1.20/kgLW in only five weeks and the paddock market followed a similar path, though not quite to the same extremes.
Yet this year prices have remained static at best and even weakened in places.
So what’s different? . .
The cost of living crisis is forcing consumers to cut back on their meat intake, according to AHDB analysis.
Inflation is now neck and neck with health as the top driver of meat reduction, the levy board says.
Consumers who believe that beef and red meat currently have good prices and offers has now reduced to only 10% and 6% respectively.
High prices are particularly damaging for cuts such as roasting joints and steaks where higher prices are a barrier for many consumers. . .