A year is a long time in dairy. This time last year, we were in the midst of high milk growth, coming off the back of an exceptionally good season. Confidence was high – certainly amongst processors – leading to investments in assets in dairy regions across Australia.
Now in its 20th-year, our Proud to Be a Chef program has given 32 apprentice chefs from all over Australia a truly life-changing experience.
Seventy-five kids descended on our Richmond office recently as part of our first official Bring Your Kids to Work Day.
Our Tasmanian Farm Milk Collection team is shaking up the traditional image of its drivers with a crew that comes from all walks of life.