Sustainable beef group reaches New Zealand

By Aidan Fortune contact

- Last updated on GMT

Sustainable beef group reaches New Zealand

Related tags: Beef, New zealand

A New Zealand chapter of the Global Roundtable for Sustainable Beef (GRSB) has been created.

B+LNZ is among the founding participants of the New Zealand Roundtable for Sustainable Beef (NZRSB), which aims to produce the world’s most sustainable beef. 
Under its mission statement, the NZRSB is committed to ensuring the beef sector is economically viable, socially responsible and environmentally sound. The New Zealand chapter will work with other countries on a range of programmes and initiatives to encourage and promote the production of sustainable beef. 
“The NZRSB’s mission and vision aligns with our focus on sustainable beef production,”​ said chief executive of B+LNZ Sam McIvor. “Our farmers produce low emissions food in partnership with the environment. This is illustrated by our red meat sector reducing its greenhouse gas emissions by 30% since 1990 and halving its nitrogen emissions during the same period. We're committed to adding no additional warming and becoming climate neutral by 2050.​ 
“The launch of the New Zealand chapter is focused on not only sustainability within the farm gate, but through the whole value chain to our customers. It’s a good example of the sector collaborating to ensure the long-term viability of the beef industry.”​ 

The GRSB is a global, multi-stakeholder initiative developed to advance continuous improvement in sustainability of the global beef value chain through leadership, science and multi-stakeholder engagement and collaboration.

Global Meat News will be hosting a webinar on sustainability within the meat industry on 3 March 2020. For commercial opportunities associated with this webinar, contact Aline Henderson on nyvar.uraqrefba@jeoz.pbz.

Related topics: New Zealand, Environment, Beef

Related news

Show more

Related products

show more

The unique natural anti-oxidant for meat applications

The unique natural anti-oxidant for meat applications

Kancor Ingredients Limited | 28-Feb-2019 | Technical / White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers

Follow us

Products

View more

Webinars