October 18, 2018
When you talk to Matamata dairy farmers Rod and Sandra McKinnon
about environmental sustainability it’s easy to understand why the couple won
the 2017/18 Waikato Ballance Farm Environment Awards.
October 17, 2018
These days probiotics have become somewhat of a
buzz word. From boosting immunity to improving
digestion, probiotics have been touted as the “superhero” of the gut bacteria
underworld. And yet, there’s a lot we
still don’t know about probiotics because the research is just heating up.
October 15, 2018
Brendon Gill is a Senior Research Scientist in the Nutrition Lab at our Waitoa
site and recently received the Emerging Scientist Award at Waikato’s Kudos Science
I took the job of CEO of Fonterra because I believe in the Co-op’s potential and the positive difference it makes to New Zealand and consumers around the world.
October 09, 2018
October 8th- 14th marks
Mental Health Awareness Week. Co-op farmer Wayne Langford knows what it’s like
to suffer from mental illness. He’s the man behind the YOLO (You Only Live
Once) farmer blog. He shares his story about owning up to his illness and how
the YOLO project helped him cope with depression.
October 08, 2018
One of the hardest things is when you
know someone is struggling but you’re not sure how to help. That was the issue
Fonterra wanted to tackle when we rolled out the “GoodYarn” mental health workshops.
Two years on nearly 2000 of our staff have taken part and the conversations are
October 05, 2018
There are a growing
number of people who don’t imagine their career following traditional paths which
poses challenges and opportunities for organisations, writes Fonterra’s acting
head of people & culture, Mark van Zon.
September 27, 2018
Ian Proudfoot, KPMG’s International's Global Head of Agribusiness based in Auckland, New Zealand, discusses the challenges and opportunities for NZ’s ‘producers’.
Our tanker drivers see some incredible and sometimes confronting things when they’re on the road. When Phil Newton, saw a young woman on the edge of a cliff he knew had to do something.
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 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.