Mossgiel Organic Dairy’s Post

Meet Mīti, a Kiwi-made snack brand redefining farming’s future. ✨ Mīti’s Smokey Kānuka & Honey Beef Bites aren’t just tasty…they’re purpose-driven, creating value from what could have been lost. With a focus on sustainability, Mīti gives non-replacement calves a second chance, grazing them to 10 months and reducing environmental impact with up to 48% lower emissions! Now, Mīti is launching a PledgeMe campaign to top up manufacturing costs, scale production, and grow a community that backs better farming practices. By pledging, you’re not only supporting this mission—you’re pre-ordering your pack of Smokey Kānuka & Honey Beef Bites, with December delivery, just in time for the holidays! Join the movement, make a pledge, and help support change one bite at a time: https://lnkd.in/g7GtArvn

Our #food systems need to change with urgency and equity.   🌱Adopting and supporting sustainable farming globally could help provide a third of the land-based climate action needed by 2030.   👩🌾 What's the catch? In the current system, farmers often carry the heaviest burden to access the capital, technology and knowledge to transition to low-carbon farming.    🤝 Through initiatives like the First Movers Coalition for Food, companies and countries are coming together to show demand for sustainably produced foods and giving farmers the market confidence to transition.   Read more about the collective efforts of industry leaders to transition our food systems towards net-zero in a World Economic Forum blog, I co-authored with Jim Andrew, Chief Sustainability Officer at First Mover Role Model PepsiCo: https://lnkd.in/eGBfq2xx Jim Andrew Anke Boykin Darci Vetter Ramon Laguarta World Economic Forum Børge Brende Braulio Eduardo Morera Jenny Davis-Peccoud Sunny Verghese Gilberto Tomazoni Rodrigo Santos Salman Amin Mark Titterington Arnold Puech d'Alissac Svein Tore Holsether

Building food awareness about the Ag industry: what is required to get food on the table--the labor, practices, and resources involved. "Every time you walk around a supermarket looking for snacks, drinks and other foodstuffs, you are looking at hundreds and hundreds of items made by large consumer products companies. Have you ever wondered where the ingredients for all those goodies come from? Consumer products companies source their supplies and ingredients in a number of ways, and until recently, most of them were produced using conventional, industrialized agricultural methods. These practices consume fossil fuel, water, and topsoil at unsustainable rates and contribute to numerous forms of environmental degradation and soil depletion, diminishing biodiversity. #sustainableag #regenerativeag #foodsupplychains #foodmarkets #resources #agsolutions #climatesolutions https://lnkd.in/eSZ8jY3y

The much-needed food system transition cannot be achieved by any one organisation in isolation. ‘The system’ needs many in and around the complex, intrinsically linked global food supply chains to work together. In our Cefetra Ecosystem Services we see this materialising: looking what is needed at farm level to reduce emissions, implement the needed interventions & reward these through smart market mechanisms. We do this in close cooperation with Soil Capital, NatWest and many others, including many farmers, who are brave enough to embrace this change. GHG emissions, water, biodiversity, social impacts. All those & more need our collective attention and action! And we’ll need to renovate the system while keeping delivering sufficient, healthy, affordable and sustainably-produced food to all people timely at the same time. It will be challenging, no doubt, but to have a thriving, future-resilient food system change is indispensable. For the farmers to change we all have change, as we’re all part of the food system.

Is the future of butter...air? 🤯 Exciting developments in sustainable food technology! 🌍✨ Savor, a Bill Gates-backed startup, is pioneering a revolutionary method to create butter from carbon dioxide in the air. This innovative process eliminates the need for animal farming, using a thermochemical approach that combines CO2, hydrogen, and oxygen to replicate the fats found in traditional butter. The environmental benefits are immense: Savor's butter has a carbon footprint of less than 0.8 grams of CO2 equivalent per kilogram, compared to 16.9 kg for conventional butter. While still awaiting regulatory approval, Savor aims to launch commercially by 2025. This could be a game-changer in reducing greenhouse gas emissions and promoting sustainable food production. Savor Savor Bill Gates Perplexity #Sustainability #FoodTech #Innovation #ClimateChange #Savor #butter #dairyfree #billgates

In the innovative partnership between Fonterra and Nestlé, a significant focus is placed on working closely with the value chain and providing robust support to farmers. 🌿 This collaboration exemplifies a forward-thinking approach where sustainability goals are not just set but are actively encouraged with tangible incentives. By offering additional payments for achieving specific sustainability benchmarks, Nestlé is driving a shift towards more sustainable dairy farming practices among Fonterra's suppliers. 🐄 This initiative underscores the power of collaborative efforts in enhancing environmental stewardship within the agricultural sector, demonstrating a commitment to both the planet and the prosperity of farmers. Through such partnerships, the pathway to a more sustainable and resilient food system becomes clearer, showcasing the crucial role of supporting farmers in our collective climate action efforts.🌏 https://lnkd.in/dYjUgX6T #Sustainability #Agriculture #ClimateAction #Partnership

Unpopular opinion: In the shift toward a more sustainable food system, we need both small brands to innovate and large brands to find scalable solutions. Too often we focus on the small brand and treat the large / legacy brands as the enemy. Kellanova (formerly Kellogg Company) recently announced a partnership with Ahold Delhaize USA and Bartlett to support the adoption of regenerative agricultural practices among wheat farmers in North Carolina. From the press release: "The wheat harvested and milled from these farms will be used alongside conventionally grown wheat to produce Kellanova's iconic Cheez-It® and Club® crackers. These products will be sold at the local brand stores of Ahold Delhaize USA in 2025." Now, let's consider the potential impact if this pilot proves successful and Kellanova decides to scale it: 1. Massive acreage: Kellanova sources wheat for multiple brands across the globe. If they applied regenerative practices to even 25% of their wheat supply, it could impact hundreds of thousands of acres. 2. Emissions reduction: Regenerative agriculture can significantly reduce greenhouse gas emissions. Scaling this initiative could potentially cut millions of tons of CO2 equivalent annually. 3. Soil health: Improved soil health across vast farmlands could lead to increased biodiversity, better water retention, and more resilient crops. 4. Farmer livelihoods: If scaled, this could provide economic incentives for thousands of farmers to adopt sustainable practices. 5. Industry influence: Success at scale could motivate other large food companies to follow suit, creating a domino effect in the industry. 6. Consumer awareness: With Cheez-It and Club being household names, this could educate millions of consumers about regenerative agriculture. While small brands are crucial for innovation and raising awareness, the potential impact of a giant like Kellanova adopting these practices at scale is truly game-changing for our food system and the planet. What are your thoughts on the role of large brands in driving sustainable agriculture? #RegenerativeAgriculture #SustainableFood #FoodIndustry #ClimateAction

Sustainable food production must focus on outcomes. Rather than labels indicating particular farm types or systems, a move towards providing outcomes-based information on a product-by-product basis would offer consumers more meaningful choices.

This Week’s Hot Topic that I’ve seen in the press: Tampering with Nature for Profit? Arla Foods just announced they’re feeding cows Bovaer®, a chemical pitched to cut methane emissions by 27%. But what’s the real story? 🔎 What’s in Bovaer®? It’s not a magic fix. The active ingredient, 3-NOP, has been linked to DNA damage, reproductive harm, and endocrine disruption in animal studies. Plus, it’s mixed with industrial chemicals like propylene glycol (used in antifreeze) and silicon dioxide. 🐄 Cows Aren’t the Problem Methane is a natural byproduct of a cow’s digestion—part of an evolved ecosystem. The real issue? Industrial farming and monoculture crops prioritizing profit over sustainability. 💡 Messing with Nature Has Consequences Synthetic chemicals disrupt a cow’s digestion, risking their health, nutrient deficiencies, and the quality of milk and meat. 💰 Follow the Money This isn’t about saving the planet—it’s about greenwashing and corporate profits. Companies like BlackRock are heavily invested in methane-reduction tech, creating dependency systems that hurt small, ethical farmers. 🌱 What Can You Do? Support local, pasture-raised farms. Choose grass-fed, raw dairy and meat. Avoid brands like Arla, Tesco, and Morrisons. Stay informed and talk about these issues! Cows are key to regenerative farming when left to graze naturally—they sequester carbon and build healthy soil. Let’s stand for real sustainability, not corporate gimmicks

Farm to Table: If we look at it from a sustainability perspective, this movement plays a significant role in fostering environmentally friendly and socially responsible food systems. Here's how it aligns with sustainability: 1. Reduced Carbon Footprint The farm-to-table approach prioritizes sourcing food from local farms, which shortens the supply chain and reduces the need for long-distance transportation. This decrease in transportation miles lowers greenhouse gas emissions and the overall carbon footprint associated with food production and distribution. 2. Minimized Food Waste Since the food is often grown and harvested based on local demand, the movement reduces overproduction and the likelihood of food waste. Additionally, farm-to-table initiatives encourage using fresh, seasonal produce, which decreases reliance on storage, packaging, and preservation processes that can add to waste. 3. Support for Sustainable Farming Practices Many farmers involved in farm-to-table operations prioritize sustainable agricultural practices, such as organic farming, permaculture, and regenerative agriculture. These methods promote soil health, conserve water, enhance biodiversity, and reduce the use of harmful pesticides and synthetic fertilizers. Sustainable farming contributes to long-term environmental health and resilience. 4. Biodiversity and Local Ecosystems By supporting local farms that grow a variety of crops, the farm-to-table movement encourages biodiversity. This diversity helps protect local ecosystems, as polyculture farming (growing multiple crops) reduces the risk of soil degradation and promotes more resilient agricultural systems compared to large-scale monoculture farming. 5. Ethical Labor Practices Farm-to-table advocates often emphasize fair treatment of workers, transparency in labor practices, and social equity. This contributes to a more socially sustainable food system, where the people producing the food are compensated fairly and work in ethical conditions. 6. Promoting Local Economies Supporting local farmers helps strengthen the local economy by keeping money within the community. It can also encourage small-scale farmers to continue growing food sustainably rather than succumbing to industrial agriculture's pressures. #sustainability #farmtotable #freshproduce #foodchain #community #sustainableagriculture #sustainablefarming #aaryaorganics #aaryagroup #carbonfootprint