Whether it's tackling climate
change, cleaning up our waterways
or reducing the use of plastic
packaging, the New Zealand dairy
industry, and food producers
in general, are grappling with
some huge challenges around
sustainability.
Globally, food production systems
are facing a transformational
challenge. New Zealand dairy
farmers feed around 40 million
people globally today. But as the
world grows, food producers around
the world will need to find new
ways to feed 10 billion people by
2050. And we need to meet these
demands while protecting and
restoring the environment.
This is being driven by consumers
becoming increasingly discerning
when it comes to the products they
buy and the food they eat.
Recent market research has found
that 75% of millennials – those aged
20-35 – are altering their buying
habits with the environment in mind
and 34% of baby boomers are
willing to change what they buy if it
means purchasing more sustainable
WORKING TOWARDS A
SUSTAINABLE DAIRY INDUSTRY
products.
These present unique challenges for
New Zealand food producers and
Fonterra is no different.
There’s no easy or quick fix.
As a co-operative, we’re deeply
invested in New Zealand’s success
and take a long-term view. We’re a
business built from farms passed
down from one generation to the
next, and that means ensuring
the land and natural bounty of
our country are preserved for
generations to come.
Agriculture depends upon a stable
global climate and is particularly
impacted by environmental effects.
Our farmers are close to the land and
will feel climate change hard.
That’s why we’ve put sustainability
at the heart of our co-op’s new
strategy.
This means doing what’s right and
doing what’s expected of us for the
long-term.
It means producing dairy nutrition in
a way that cares for people, animals
and the land, and brings value to our
communities.
This is not only the right thing to
do but has become increasingly
important as more consumers
choose environmentally-friendly
products.
As a country, New Zealand has got a
head start.
We are already one of the best and
most sustainable places in the world
to produce milk. Our farmers can
make a litre of milk for 60% fewer
emissions than the global average.
We are known world over for
producing some of the best food
in the world, and balancing this
production with our green, clean
reputation.
We’ve got innovative people working
to reduce our environmental impacts,
from cutting water use through to
researching world-leading science to
reduce greenhouse gas emissions.
But no one can do this alone.
Tackling complex issues like climate
change, improving biodiversity and
freshwater, and addressing plastic
waste will take a collective effort
by government, local and regional
councils, the business community,
scientists, iwi, community groups
and consumers. But by working
Carolyn Mortland, director of
sustainability at Fonterra
together and focusing on ambitious
common goals, the power of
collaboration can find solutions.
With New Zealand’s natural
environment and some of the world’s
most efficient farmers, we’re well
positioned to lead change.
We must find ways to achieve food
and agriculture sustainability for New
Zealand and our export markets.
Fonterra doesn’t pretend to have all
the answers and we’ve got a long
way to go on our own sustainability
journey but believe we can make
positive change.
We’ve committed to doing our bit.
Now the mahi begins.
CREATE CLEAN
12 NOVEMBER 2019