There’s plenty of heat on meat at the moment with the public, scientists, and regulators taking a closer look at red meat’s impact on the environment and its role in our diets. With so many voices out there all with their own take on the pros and cons of red meat, how do you know what’s true and what’s 'fake news'?
Whether it’s better understanding the often-conflicting science and how to apply it to a New Zealand context, taking advantage of emerging opportunities in China, or navigating the fraught waters around Brexit or United States trade policy, this year’s conference features speakers who will offer valuable insights into the issues facing the sector.
The annual Red Meat Sector Conference is jointly hosted by the Meat Industry Association of New Zealand and Beef + Lamb New Zealand, with registrations for all registered sheep and beef farmers being subsidised by Beef + Lamb New Zealand.
The conference kicks off with the Hamburg Süd cocktail function where delegates can catch up with people from across New Zealand’s red meat sector, before the conference opens properly on Monday 28 July.
Speakers this year include Vrije Universiteit Brussel’s Professor of Food Science and Biotechnology Frédéric Leroy, Chinese e-commerce giant’s Country Manager New Zealand Pier Smulders, Radio New Zealand’s Morning Report co-host and journalist Corin Dann, BusinessNZ’s Chief Executive Kirk Hope, Parliamentary Commissioner for the Environment Simon Upton, journalist and business commentator Fran O’Sullivan, Cornerstone Government Affairs Principal and Director Jim Richards from Washington, and Red Meat Sector Representative London Jeff Grant.
The conference concludes with the Maersk Gala Dinner, with Minister of Agriculture, Biosecurity, and Food Safety Hon Damien O’Connor speaking.
Speaker profile: Professor of Food Science and Biotechnology Frédéric Leroy, Vrije Universiteit Brussel
Kicking off Red Meat Sector Conference 2019 is Professor Frédéric Leroy from Vrije Universiteit Brussel, where he holds a professorship in the field of Food Science and Biotechnology, with a particular focus on animal product technologies.
In recent years Professor Leroy has become one of the leading academics looking at the role of red meat in a sustainable diet and challenging many of the misconceptions and misunderstandings which get perpetuated in press coverage. Professor Leroy has rightfully earned a reputation as being able to cut through the noise and get to the heart of where the science is at, and is an informative and entertaining speaker at conferences around the world and is active on social media, notably Twitter.
Professor Leroy is an editorial board member off the International Journal of Food Microbiology, and the magazine Food, Science, and Law. He is president of the Belgian Association for Meat Science and Technology, and of the scientific committee of the Institute Danone Belgium. He serves as secretary of the Belgian Society for Food Microbiology and is an executive board member of the Belgian Nutrition Society.
Find out more
For the full programme and to register your attendance, please visit the Red Meat Sector Conference Website