Rural round-up

13/10/2020

Vegetation grown on farms offsets agricultural emissions

Farmers are welcoming an independent study which has found New Zealand’s sheep and beef farms are already close to being carbon neutral.

The study, led by Dr Bradley Case at the Auckland University of Technology, estimated the woody vegetation on farms was offsetting between 63% and 118% of their on-farm agricultural emissions.

If the mid-point in the report’s range was used, on average the woody vegetation on sheep and beef farms was absorbing about 90% of these emissions.

Beef + Lamb New Zealand chief executive Sam McIvor said absolute greenhouse gas emissions from New Zealand sheep and beef production have reduced by 30% since 1990.

“This research shows that of the remaining emissions, the vast majority are being offset by the trees on our farms and New Zealand sheep and beef farmers are well on the way to being carbon neutral by 2050. . . .

Oxford University researchers are pushing for a new method of measuring greenhouse gas emissions and their warming impact

Myles Allen, Ph.D., a professor of Geosystem Science and head of the Climate Dynamics Group at Oxford Martin, University of Oxford, has a beef with how the impact of methane emissions on global warming is wrongly calculated — and then misconstrued to blame livestock for climate change.

He and his Oxford Martin colleagues have proposed a new metric called GWP* (global warming potential – star), which focuses on the warming effects of the different gases, rather than their rate of emissions. The current mischaracterization of methane’s impact on warming, Allen told The Daily Churn, ignores the “white elephant” in the room — fossil fuel-based carbon dioxide emissions. This in turn could lead to misguided policies that inaccurately target animal agriculture.

“If we all turn vegetarian, but we don’t do anything about fossil fuel emissions, in five years we’ll be in exactly the same position we were before,” Allen says of rising global temperatures. But “we’re vegetarians.” . . .

Southland farmer makes finals – Sally Rae:

Helping people is a big part of what makes Bernadette Hunt “tick”.

Mrs Hunt, a Chatton farmer and vice-president of Southland Federated Farmers, is a finalist in the primary industry leadership award in this year’s Primary Industries New Zealand awards which will be announced at a function in Wellington on November 23.

Balancing farming, family — she and her husband Alistair have two primary school-aged daughters — and rural advocacy was a “real juggle” and there were certainly times when the balance was not right.

However, she was a firm believer in volunteering — “that’s what makes communities tick” — and also role modelling that to her own children. . . .

Title ton: shearer celebrates milestone :

A South Canterbury farmer has become the first person in the world to win 100 blade-shearing finals. 

Tony Dobbs won the open blades title at the Waimate Shears Spring Championships last night, a competition he first competed at in 1979.

Dobbs won the title by shearing four sheep in 14 minutes and 48 seconds.

He beat the reigning individual world champion Allan Oldfield, who is also from South Canterbury. . . 

Feet first :

Draining abscesses on cows hoofs may be a mucky job but Johan Buys loves it.

“When I get rid of that I can get rid of the pain,” he says.

Johan is known as ‘The Hoofman’ and spends his days tending cows’ hoofs, curing lameness.

He says it’s hugely satisfying watching a cow that limped in for treatment, leave for the paddock pain-free. . . 

Wairarapa sweeps 2020 Extra Virgin Olive Oil Awards, 2020 best year yet:

Wairarapa Olive Oil makers have swept the annual NZ Extra Virgin Olive Oil Awards, winning four of the five major awards for Olive Oil Excellence, with the region’s growers also taking home 58 medals.

Beginning in 2020, the New Zealand Olive Oil Awards recognise excellence in NZ Extra Virgin Olive Oils (NZ EVOO). This year’s winners were announced tonight at the Olives NZ 2020 Award Ceremony.

Four Wairarapa Olive Growers received top awards: . . 


Would beef tax help NZ?

11/11/2016

40% beef tax suggested to pay for climate damage :

Global taxes have been suggested for beef and dairy products to pay for climate damage caused during their production.

The University of Oxford study argues emissions pricing on food could avert more pollution than generated by the aviation industry, save half a million lives and one billion tonnes of greenhouse gas emissions a year if implemented in 2020.

The analysis, conducted by the Oxford Martin Programme on the Future of Food, suggests beef would have to be 40 percent more expensive to pay for the climate damage caused by its production.

Milk and other meats would need to increase by up to 20 percent and vegetable oils would also face substantial rises.

The study estimates the suggested price increase would result in a 10 percent reduction in the purchase of these foods and drive lower emissions. . . 

This wouldn’t be all bad for New Zealand farmers.

Almost all our beef and dairy cattle, and sheep are free range livestock.

A Lincoln University study showed that our meat and horticultural produce had lower emissions than the same local produce in British supermarkets, even taking into account the transport from here to there.

If our produce incurred a lower tax than that from other countries whose production methods are far less efficient we’d have a competitive advantage.

Federated Farmers climate change spokesperson Anders Crofoot said putting tax at the purchasing end, so the decision was in hands of consumers, had some merit.

“Conceptually there are some attractions, but as with most things with climate change it gets pretty complex quite quickly and I wouldn’t see a tax on food was going to be a particularly effective way of doing it.”

He said farmers could benefit from their product being more of a premium.

“I don’t think that reducing meat consumption is actually necessarily something we should recoil from if it can turn it into a premium product that people are willing to pay more [for].”

If there was going to be a tax on livestock and crops, what about other foods?

Nothing would be gained if people swapped from one type of food to another with no environmental gain.

The production of all food must have an environmental impact and that would have to be taxed too.

Some of the better-off might be happy to pay more for their food, others would resent it but could still afford it.

But what about the less well-off, too many of whom already struggle to buy nutritious food?

Rabobank’s Farm2Fork summit in Sydney last week and it’s F20 (F for food) in 2014 looked at the challenge of feeding the world population of nine billion by 2050.

No-one suggested taxing food.

Researchers would be better putting their time and our money into science that would improve the production of food that is healthy for both people and the environment .

 


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