Page 14 - Australian Pork Newspaper

Page 14 – Australian Pork Newspaper, November 2021
Visit australianpork.com. au or your favourite pod- cast platform to download the latest episodes, or re- visit Season One.
Professional director and social entrepreneur Melissa Clark-Reynolds.
Next on the Menu podcasts
BORN in the early days of COVID-19 in 2020, Australian Pork Limited podcast series Next on the Menu returns in 2021, tackling new and existing challenges facing the in- dustry.
By curating these con- versations from different industry perspectives, APL hopes to provide opportunities for thought leadership in the industry and the future of food.
Ms Clark-Reynolds’ epi- sode in Season one of Next on the Menu had the most downloads of that series.
APL chair Andrew Baxter and pork ambas- sador Mitch Edwards re- turn as co-hosts, speaking with guests selected for their progressive and, in some cases, disruptive views on food and agri- culture.
It also helps to position pork as a progressive in- dustry that is market led.
In this kick-off episode, Ms Clark-Reynolds ex- plores how vaccine devel- opment will impact the future of the meat industry for the better.
The beauty of the pod- cast format is its accessi- bility to reach all segments of the supply chain, con- sumers and even interna- tional listeners.
A professional director and social entrepreneur, Ms Clark-Reynolds is pas- sionate about climate and sustainability, with much of her work based in food and agriculture.
Regenerative farming is another focus of the epi- sode, where big corpora- tions are abandoning or- ganic agriculture in favour of regenerative agriculture.
For the kick-off of the second season, Baxter and Edwards reconnect with New Zealand-based futurist Melissa Clark- Reynolds.
She explores how the development process to protect the community against COVID-19 will translate into vaccinations across all spectrums, in- cluding a focus on animal vaccination.
Ms Clark-Reynolds sug- gests the cornerstone of regenerative agriculture is soil use, and that savvy consumers are looking to how soil can potentially capture carbon and give back to the land.
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Healthy farms and all as- pects of the supply chain are another topic of con- versation.
Ensuring the mental health of farmers, workers and fair working condi- tions is something that brands must consider.
Ms Clark-Reynolds points out that in New Zealand the topic of the origin of fertiliser is front of mind when sourced from countries with con- cerns around child-labour, modern slavery and land ownership.
Her prediction for the year ahead is an increase in demand for ‘nose to tail’ use of farmed ani- mals – including collagen production, leather, alter- native milks and pet food – gaining in popularity through COVID-19 lock- downs in 2020 and 2021.
Finally, key for growth, producers continue to em- brace the hospitality in- dustry.
This sector is one where consumers now are willing to pay top price for the most convenient food de- livered to their door.
Driven out of the pan- demic, consumers now demand convenience and the ability to present new dishes on the family dinner table with more ease.
Gifting of food and subscription services are growing, with consumers looking to treat loved ones they are unable to connect with in person.
Episodes of Next on the Menu Season Two will drop weekly across No- vember and December.
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