Fonterra trials world first in sustainable electricity storage
A new organic, low-cost, safe, sustainable and long-life battery being trialled by Fonterra, could support greater energy security and distributed electricity generation for New Zealand.
Fonterra announces another major step in low carbon transition
Fonterra is taking another step towards its low carbon transition with its Waitoa site in the Waikato planning to install a 30 MW wood biomass boiler to replace a coal boiler.
Fonterra to close Brightwater milk powder plant
Fonterra has today announced it will be closing the milk powder plant at its Brightwater site near Nelson in April 2023. However, milk collection and associated activities will continue at Brightwater as Fonterra moves its milk transfer activities there from Tuamarina.
Fonterra’s Te Awamutu site fires up on pellet power
It’s full steam ahead on wood pellets at Fonterra’s Te Awamutu site, with commissioning underway, as the site takes the next step in its transition away from coal.
Fonterra’s Te Awamutu site moves to pellet power
Fonterra is taking another step forward in its commitment to renewable energy as it announces that its Te Awamutu site will be coal free next season.
Fonterra appoints Chief Operating Officer
Fonterra is pleased to announce the appointment of Fraser Whineray to its management team in the newly created role of Chief Operating Officer, starting in early 2020.
No new coal boilers for Fonterra
Fonterra is shaving eleven years off its coal target, as it announces a new commitment to reduce its reliance on coal.
Co-firing on all cylinders - Fonterra Brightwater site to reduce emissions by 25 percent
Fonterra’s Brightwater milk processing plant in Nelson is now co-firing on wood after the site’s newly converted boiler was officially switched on by the Minister of Energy and Resources, Hon Dr Megan Woods, today.
A little piece of Clandeboye in half a billion pizzas
Some already call it the Riviera of the South and now Timaru could also be the pizza capital of New Zealand, as the region becomes the Southern Hemisphere’s largest producer of natural mozzarella cheese.
