Are our tamariki aware of where the food they eat at each meal originates from, who grows it and the journey of kai from paddock to plate? Farmer Time is an exciting educational programme connecting students directly with their own farmer or grower to learn more about food production.
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Beef + Lamb New Zealand are committed to supporting efforts to reduce food waste in New Zealand. As an industry body, from farm to fork, we don’t want to see any red meat wasted, along with all the other nourishing food our farmers across New Zealand produce. Here’s a look at how we have started our journey.
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July is Nose-to-Tail month but how much do kiwis actually embrace this dining philosophy? Regina Wypych explains what we can learn from how other cultures do it (including her own).
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Recent research investigating meat waste during the COVID-19 revealed the many ways ‘meat waste’ (if it is in fact waste) can be defined and has sparked further research on this topic. Amy Arnesen from the University of Auckland has led this research.
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Since opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.
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Fourteen Auckland region food businesses became New Zealand’s first to be awarded the Slow Food “Snail of Approval”, at an event held last Tuesday evening.
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What has happened to balance? When did people start perceiving animal foods as being bad for our health? Why does it have to be either-or? Nutritionist Regina Wypych with a defense of animal-sourced foods.
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Did you know that there are people in our communities that may be malnourished? It’s hard to imagine in our land of plenty, however, malnutrition can happen to anyone, regardless of their body size or age. New research recently published suggests up to 68% of older New Zealanders (aged 65 years and older) are at risk of malnutrition.
Read MoreMince is touted as a great choice for kiddies and families alike, but it’s also a brilliant food choice for older people in our communities. Let’s look at how humble mince can play a part in supporting positive ageing for a large number of New Zealander’s.
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A coalition of champions from across the food supply chain have come together with a goal to halve food waste by 2030.
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Auckland University dietetic student Daniel Bahg started his placement with Beef + Lamb New Zealand during the COVID-19 lockdown. He shares his thoughts on his time with us.
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Registered Nutritionist Regina Wypych looks at the nutritional benefits of offal.
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Here’s a look at the rich history of nose-to-tail eating in New Zealand.
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From Lebanon to Indonesia and everything in-between, the versatility of lamb is showcased in this collection of dishes from around the world. If you’re feeling like something a little different to our tradition Kiwi lamb roast to celebrate National Lamb Day on Sunday 24th May, then check out these recipes.
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The 2018 vegan documentary The Game Changers has raised quite a stir and dietitians and registered nutritionists have been inundated with questions about their thoughts on the movie. Nutritionist Regina Wypych has collated a few reviews from these experts in the area of human nutrition, to provide a better understanding of the content.
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Minimising the amount of time our kids spend on devices and getting them outdoors is good for their development, gets them active, and provides opportunities for family time and happy memories. Here’s why you should give farms a look this school holiday.
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If you love a succulent piece of beef or lamb you may be really confused at the moment. Who wouldn’t be? You’re probably hearing the constant narrative to reduce the amount of red meat you’re eating for health and environmental reasons. But, if your preference is to keep red meat on the plate, and if you consider how much you’re currently eating, the question is how much is enough and should you reduce the amount at all?
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