Beef + Lamb New Zealand is teaming up with rugby world champion Stacey Waaka to encourage Kiwi teenage girls and women to eat beef and lamb more frequently to help prevent concerning health statistics.
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Celebrating rescued produce and cooking up delicious recipes with a diverse group; from business, education and community volunteers.
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New research has confirmed the carbon footprint of New Zealand beef and lamb is amongst the lowest in the world.
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Beef + Lamb New Zealand loved being part of the New Settlers Family & Community Trust (NFACT), Afghan Women Community Day at Peter Gordon’s Homeland.
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The results from a new nutrition quiz titled ‘Could you be low on iron?’ – which checks for common signs and symptoms of iron deficiency – point to some worrying trends.
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Results from ground-breaking New Zealand research have shown that red meat is a better source of protein than a processed plant-based alternative. The research is a collaboration between researchers at AgResearch, the University of Auckland, Massey University and the Riddet Institute.
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To celebrate International Women’s Day we spoke to Meat Industry Association CEO, Sirma Karapeeva about her role, the need to challenge assumptions, and champion women in the industry.
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One of the most divisive burger toppings, pickles, have long been the cause of dinnertime debate. Over 1200 Kiwis were polled on the contentious burger topping to answer the question once and for all – do pickles belong on a burger? The results are in, 93.6% agreed that pickles do in fact belong on a burger.
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As part of the official Red Meat Sector Conference programme, over 50 women working within the industry came together yesterday to discuss how to support more women to enter, and succeed, in New Zealand’s meat sector.
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Here are four key take outs from the game-changing ‘Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective’ report.
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Independent research by some of the world's leading scientists shows the climate change benefits of substituting meat from the average New Zealander's diet would only lead to a 3-4% decrease in an individual's lifetime global warming impact from all activities. Substituting meat could also risk individuals missing out on key essential nutrients such as iron.
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