In Auckland they make the coffee, sell the cheese, store the goods, deliver the goods and keep the business humming to ensure our dairy can be loved around the world.
Auckland Fonterra farmers’ progress towards some of the Sustainable Dairying: Water Accord targets.
November 16, 2018
Brian and Pirkko Gallagher are passionate about sustainable farming. Not because they have to be – because they want to be and know it’s the right thing to do.
November 15, 2018
At just 28, Priya Singh is Fonterra’s youngest General Manager. She has two social enterprises and recently spoke at an international conference about changing the world.
November 14, 2018
Enhancing the production and productivity of New Zealand’s primary sector, while maintaining and improving the quality of the country’s land and water for future generations. That’s the mission of the ‘Our Land and Water’ National Science Challenge.
November 13, 2018
More than 8,400 people visited 16 Fonterra farms throughout New Zealand on Sunday 11 November to learn about how our farmers work hard to care for their animals, while protecting the waterways and environment.
November 07, 2018
It’s been a year since Anchor™ Light Proof™ bottles began turning up in SKYCITY hotel rooms, disguised as shampoo, conditioner and body lotion bottles. Fonterra’s partnership with SKYCITY shows what’s possible when businesses work together.
October 29, 2018
Fonterra is one of six founding members of the
Gender Tick accreditation programme launched by the YWCA in New Zealand.
In a part of NZ famous for cheese rolls and “r” rolls, it’s no surprise many people here contribute to making world-class cheddar and deliver it to the world.
Known for its beautiful beaches and endless summers, Northland is home to many stand out kiwis who help produce some of the best butter around.
With 11 Fonterra sites peppered across the region, it’s no surprise that so many careers and livelihoods are related to the production and manufacture of world-loved dairy in the Waikato.
The rolling country surrounding Mt Taranaki is home to people who contribute to making our cheeses, specialty milk powders and lactose that’s used as a specialty ingredient globally.
The Bay of Plenty is the Bay of Many. It’s where many people contribute to the goodness of dairy that’s exported and loved around the world.
Manawatu is the major source of fresh milk for the lower North Island and it’s also where many great minds meet and collaborate to deliver world-leading dairy innovation.
Our milk flows through the capital and into coffee cups across the region. Wellington & Wairapa, home of government, is also home to many deserving Fonterra Grass Roots Fund recipients.
If there was a standard for community-mindedness, Tasman & Marlborough would be gold-star. It’s where many people produce world-class milk powder and take special care of their environment.
People across New Zealand’s flattest region are flat out contributing to dairy. Alongside milk powder, butter and cheese, our internationally renowned stretchy Mozzarella begins its story in Canterbury.