Beef+Lamb NZ
‘BLNZ fee hike needed to draw board talent’
Richard RennieApr 4, 2024
The proposal got the thumbs down from two-thirds of the 12% of farmers voted; a result which BLNZ says will negatively impact future recruitment efforts.
Farm profits set to tumble, says BLNZ
Farmers WeeklyMar 12, 2024
Report warns profitability could fall 54% on average.
BLNZ catches flak for mooting board fee hike
Neal WallaceMar 7, 2024
Groundswell slams timing of director remuneration remit.
Five BLNZ remits for farmers to mull
Farmers WeeklyFeb 16, 2024
Ahead of annual meeting, only three proposals have board support.
Taking charge of NZ’s beef genetics
Annette ScottApr 6, 2022
Gemma Jenkins joined Beef + Lamb New Zealand (B+LNZ) with a clear target as she took the reins to lead the Informing New Zealand Beef (INZB) genetics programme.
B+LNZ welcomes first changes to ETS forest regulations
Richard RennieMar 16, 2022
Beef + Lamb New Zealand (B+LNZ) is pushing government to step out even further on its proposals to change the Emissions Trading Scheme (ETS) regulations on forestry, to limit the ability of polluters to offset emissions against forestry plantings.
Marketing programme tastes further success
Colin WilliscroftJan 21, 2022
Taste Pure Nature (TPN) marketing in the United States and China has gone from strength to strength in the past year and plans are in place to build on the programme in 2022, Beef + Lamb New Zealand global manager – red meat story Michael Wan says.
New B+LNZ role a challenge and an opportunity
Colin WilliscroftDec 3, 2021
Kit Arkwright was recently appointed chief executive of Beef + Lamb NZ Inc, taking over from Rod Slater, who retired after 27 years in the role.
B+LNZ’s Generation Next heads north
Annette ScottDec 1, 2021
Beef + Lamb New Zealand’s (B+LNZ) Generation Next programme is heading to the North Island.
B+LNZ partners with Growing Future Farmers programme
Farmers WeeklyOct 19, 2021
Beef + Lamb New Zealand (B+LNZ) has teamed up with the Growing Future Farmers (GFF) Essential Farm Skills Programme to attract and train more young people in the red meat sector.
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