Celebrating rescued produce and cooking up delicious recipes with a diverse group; from business, education and community volunteers.
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We’ve all heard the message to get our 5+ a day (plot twist: it’s now technically 7+ a day for Kiwi adults!). However, the majority of Kiwi adults still aren’t getting enough fruit and vege each day.
The Beef + Lamb Ambassador Chefs were recently offered an invaluable opportunity by ANZCO Foods, to learn more about the journey that beef and lamb takes from the farm to the fork.
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I was delighted to be part of Homeland’s recent community day which brought together a beautiful group of ladies from IWIN (Iranian Women in New Zealand).
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Young Ambassador Chef finalist, Lyall Minhinnick, along with community group Health Through The Marae, join Peter Gordon at Homeland Community Day.
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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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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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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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This World Iron Awareness Week we are asking the public is low iron holding you back, and could it be the reason you’re not feeling your best? Here’s the what, why, and how and a few tips to help you feel your best.
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Farmers across the country are being asked to go back to school as a part of a new educational programme for children called Farmer Time.
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If you’re hesitant to dip your toes into the world of cooking secondary cuts and offal, a great first step is heading to the professionals!
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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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The impact of food production on the environment is of growing interest for us all working within the New Zealand food system, whether you are a health practitioner, educator or food industry stakeholder. Here’s a look at one of the ways the industry is looking to tackle emissions on-farm.
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To celebrate the 140th anniversary of the first shipment of lamb arriving in the UK, three of the Beef + Lamb Ambassador Chefs stepped out of their kitchens and into Central Otago for National Lamb Day in May.
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Beef + Lamb New Zealand has announced four chefs who will be their next Ambassadors to act as leaders driving innovation and creativity using New Zealand beef and lamb within the foodservice sector. The four talented chefs will hold the title throughout 2022 and 2023.
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Schnitzel has hit hero status in New Zealand after a casual Twitter conversation went viral causing the internet to erupt in support of the crumbed cut.
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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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From pineapple lumps to pavlova, New Zealand cuisine has its own blueprint. But thanks to a collaboration between AgResearch, a top development chef, and Beef + Lamb New Zealand, we’ve been able to apply Artificial Intelligence to inspire new burgers with unique flavour combinations and indigenous New Zealand ingredients.
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