Tough talk, tender taste
Our Futures Series is all about building capability and opportunities through strong industry engagement and forward-thinking research, and this event was no exception.
At ‘Tough Talk, Tender Taste’ attendees gained valuable insights into consumer desires, market advancements, supply chain dynamics, and technological investments - all crucial to staying ahead in this rapidly evolving industry.
The central themes discussed included discovering what consumers want from their livestock protein, learning which producers are making strides in this market, understanding how the big supply chains are buying and selling livestock protein, and exploring key investments in on-farm technology.
Imagine having dinner cooked for you by an actual meat scientist and a celebrity chef!
That was on the menu at The Future of Sustainable Livestock Protein event, held on National Agriculture Day on our Armidale campus (part of the UNE SMART Region Incubator’s AgriTech Futures Series).
UNE meat scientist, Associate Professor Peter McGilchrist, and River Cottage Australia host, author and chef Paul West, hosted a barbecue with the theme of eating the whole animal.
It was the ‘tender taste’ at the end of ‘tough talks’: a forum on the challenge of translating climate change findings and projections into actions in livestock production, supply chains, markets and agtech investments.
In the panel session moderated by meat scientist Dr Alex Ball, the attendees heard from Paul West, along with:
💠 John Harvey (AgriFutures Australia executive director and managing director)
💠Josie Angus (who with husband Blair runs 40,000 EU-accredited composite cattle and exports widely worldwide)
💠Johnny Kahlbetzer (Twynam Agricultural Group chief executive officer)
This was bookended by an introduction from UNE Vice-Chancellor, Professor Chris Moran, on UNE's initiatives to promote sustainable livestock protein; and closing remarks by UNE Professor Lewis Kahn, an expert in sustainable livestock agriculture.
