Meet a few of the many in Taranaki who equip our farmers, make great flat whites and keep plants running so we can deliver high quality diary to the world.
Taranaki Fonterra farmers’ progress towards some of the Sustainable Dairying: Water Accord targets.
July 18, 2018
all the talk of workplace automation, employees continue to be the lifeblood of
June 28, 2018
Fonterra’s Director of Strategic Capabilities Vincent Vuillard and his team identify six capabilities people need to succeed in a rapidly-changing world.
June 26, 2018
Well for Ice Cream Innovation
Manager, Esraa El Shall, it’s a normal day’s work.
June 25, 2018
“If we continue to find better, more innovative ways to
improve our products, we’re proving our commitment to doing what’s right by our
June 12, 2018
Enid isn’t a typical name for a robot. Conjuring
up images of the vintage 1950s, in reality Enid is a software bot - a fully
integrated member of the Supply Chain project team.
June 11, 2018
When 88-year-old Raglan farmer Jim Bardsley first started
supplying Fonterra, he remembers separating his own milk.
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.
Home to the iconic Tip Top corner where almost 50 million litres of ice cream is made every year, many people proudly contribute to world-class dairy in the big smoke.
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 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.