AIC | Agricultural Industries Confederation’s Post

❞As the demand for sustainable, responsibly-produced livestock increases, driven by calls from producers and consumers of livestock products, as well as regulators concerned with sustainability and food safety in the agri-food industry, addressing the role of feed ingredients is an important consideration. Plant-based ingredients have an essential role....❞ 𝗖𝗹𝗶𝗰𝗸 𝘁𝗼 𝗿𝗲𝗮𝗱 𝗺𝗼𝗿𝗲 👉 https://lnkd.in/dZyR78hG A remarkable article on the place of palm oil in sustainable animal production by Pablo Arranz Poza, Quality and Sustainability Manager at Golden Agri-Resources (GAR) Iberia 𝗖𝗹𝗶𝗰𝗸 𝘁𝗼 𝗿𝗲𝗮𝗱 𝗳𝘂𝗹𝗹 𝗶𝘀𝘀𝘂𝗲 👉 https://lnkd.in/dWQc4uTu Enjoy your reading..! 🤗 #GoldenAgriResources #greenhousegasemission #livestockproducts #livestocksector #palmoil #plantbasedingredients #feedingredients #sustainableanimalproduction #agrifoodindustry #animalfeed #animalhealth #animalnutrition #animalproduction #foodsafety

"Before joining Quivira Coalition, I considered myself a mindful eater. But it turns out I didn’t know how much I didn’t know. I had always believed that food grown with fewer chemicals was desirable, and that people should be paid a living wage to grow the food that we eat. So even as a grad student (when money was tight and expenses were high), I had prioritized supporting our local food co-op for staple grains and veggies. I had also been a mostly-vegetarian for about two decades based on my interpretation of resource usage and welfare of different diet choices, but had added meat back into my diet in my 30s as my husband was the primary cook for our family and enjoyed cooking with meat. (Side note: I meet a [perhaps] surprising number of people who currently work to support livestock – meat producers in particular – who were once vegetarian). I don’t think that I was particularly dogmatic and I wasn’t judgemental about how other people fed themselves, but I made thoughtful choices for my own consumer and eater habits based on my values of my own health and ecological sustainability, and I changed over time as my knowledge grew or my situation changed. However, since I began working for Quivira and have spent considerable time on ranches and farms around New Mexico, I have come to realize that I have so much more to learn because while I had been mindful about food, I hadn’t given much thought to the food system. "Through our Soil to Supper project, we want to move from systems where calves are sent out of state for grain finishing and processing before being transported back to the state for distribution to one where livestock could be finished on grass (supported by healthy soil, of course), processed within a few hours drive, and sold to feed the local community. One big question we’ve been tackling is how to best tell the story of why our proposed system is worth investing in for the producer, for the ecosystems, and for the consumer. Thus, we’ve been working more closely with the professionals who help bring rancher and farmer stories to life, specifically SOUTHWEST GRASSFED LIVESTOCK ALLIANCE (SWGLA) and the Good Meat Project. If you’re a producer, these folks have amazing resources to help you start to tell the story of your operation." Learn more about our Soil to Supper project and how you can get involved: https://lnkd.in/g_HUsfCQ Read more of this month's In the Field newsletter by Eva Stricker, director of the Carbon Ranch Initiative: https://lnkd.in/gwzZgRrZ

First Italy and now Florida have taken steps to ban cultivated meat, so it's important to recognize that cultivated meat isn't positioned to replace traditional livestock farming. Instead, it offers a premium product for a niche market, particularly within the processed food category. Policymakers and lobbyists should understand the nuanced role cultivated meat plays in our food ecosystem. Rather than viewing it as a threat to conventional agriculture, it should be seen as a complementary option for food security and sustainability concerns. Let's engage in constructive dialogue and work towards a food system that embraces innovation while addressing the complex challenges we face. Together, we can pave the way for more resilient and sustainable food. #CultivatedMeat #FoodInnovation #Sustainability #FutureOfFood https://lnkd.in/gRfRCJbJ

🌟 𝗙𝗿𝗼𝗺 𝗙𝗼𝗼𝗱 𝗦𝘂𝗽𝗽𝗹𝘆 𝗖𝗵𝗮𝗶𝗻 𝘁𝗼 𝗦𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗔𝗻𝗶𝗺𝗮𝗹 𝗙𝗲𝗲𝗱 𝗣𝗿𝗼𝗱𝘂𝗰𝘁𝗶𝗼𝗻 🌟 At Lam Tak, we specialize in transforming downgraded, off-spec, and nearly expired dairy ingredients into valuable resources for animal feed. Our commitment to sustainability and innovation drives us to create a resilient future for the food industry. Our Mission: ♻️ 𝗥𝗲𝗱𝘂𝗰𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗪𝗮𝘀𝘁𝗲: We repurpose dairy products that would otherwise go to landfill, converting them into high-quality animal feed. By doing so, we contribute to a more sustainable food supply chain and reduce the environmental impact of food waste. 🛡️ 𝗤𝘂𝗮𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗦𝗮𝗳𝗲𝘁𝘆: Even with downgraded or off-spec ingredients, quality and safety are our top priorities. Our rigorous processes ensure that every batch of animal feed meets strict standards, providing reliable and nutritious solutions for livestock. 🌐 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝗼𝘂𝗿𝗰𝗶𝗻𝗴: With an extensive global network, we source surplus and off-spec dairy ingredients from around the world. This allows us to offer competitive pricing and ensure a steady supply of high-quality materials for animal feed production. 🤝 𝗖𝘂𝘀𝘁𝗼𝗺𝗶𝘇𝗲𝗱 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀: Understanding the diverse needs of our clients, we provide tailored solutions to meet specific import requirements. Our dedicated team works closely with partners to deliver cost-effective animal feed options. 🏅 𝗜𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗘𝘅𝗽𝗲𝗿𝘁𝗶𝘀𝗲: With years of experience and a proven track record, Lam Tak is a leader in converting food supply chain challenges into sustainable animal feed. Our expertise and commitment to sustainability set us apart in the industry. Join us in creating a resilient and sustainable future for the food and agriculture industries. Partner with Lam Tak and make a positive impact on both your business and the environment. 🔗 www.lamtak.com #SustainableFeed #DairyIngredients #LamTak #FoodWasteReduction #AnimalFeedProduction #GlobalDairyNetwork #Sustainability

Taking bids on incoming loads: 📦 Incoming Grassfed/ABF/Non-GMO/Halal Loads (ETA)- Trimmings: 1 x 42,000lbs Beef 90CL Trimmings (Dec/Jan)2 x 42,000lbs Beef 90CL Trimmings (Feb) 1 x 42,000/lb Beef 92CL Trimmings (Dec) 1 x 42,000/lb Beef 92CL Trimmings (FEB) 1 x 42,000/lb Beef 85CL Trimmings (Dec/Jan) 2 x 42,000/lb Beef 85CL Trimmings (FEB) 1 x 42,000/lb Beef 75CL Trimmings (Jan) Primals: 1 x 42,000/lb Beef 100VL Cap Off Inside Rounds (Jan) 1 x 42,000/lb Beef 100VL Outside Flat Rounds (Jan) 1 x 42,000/lb Beef 100VL Eye of Rounds (Jan) 1 x 42,000/lbs mixed load- Beef Brisket, Flap, Flank, Skirt, Inside Round, Tri-tip, Shin Shank (Jan/Feb) All our branded beef product to the US would be raised under our Argyle Grassfed standard which is USDA approved for the following claims: • 100% Grassfed • No added hormones • No antibiotics ever • No confinement • Halal • GMO Free • Chemical Lean X-ray lean point results on trimmings Visit https://lnkd.in/exzCbkGg for more information! 🥩 Argyle Foods Group: Leading in Sustainable Beef Argyle Foods Group pioneers regenerative, responsible beef production, delivering a de-carbonized beef supply aligned with ESG and Scope 3 emission targets. Through innovative practices and cutting-edge technologies, the company minimizes its carbon footprint for an environmentally friendly food system. Beyond environmental considerations, Argyle Foods Group meets consumer expectations for unmatched animal welfare and top-quality products. The commitment to ethical livestock treatment reflects their dedication to providing a de-carbonized beef supply harmonizing environmental responsibility, animal welfare, and quality, meeting the evolving demands of conscious consumers. #RegenerativeBeef #SustainableCattle #GrassFedBeef #HealthySoil #CarbonSequestration #EcoFriendlyFarming #PastureRaised #BiodiverseRanching #CattleForChange #ResponsibleRanching #SustainableLiving #BeefEnthusiast #GrassfedGoodness #QualityMeats 

Transforming food waste into animal nutrition: How the The Shoprite Group of Companies feeds 3000 cattle a day Sanjeev Raghubir #animalnutrition #foodwaste #impact #circulareconomy #cattlefarming #agriculture #ESG #ESGNews #sustainablesupplychain

The shift to reduced #consumption of animal-based products can drive #sustainable food systems. Altering consumption patterns alone will not suffice to achieve #environment objectives. #Livestock production must be integrated into the #protein transition: https://lnkd.in/exi77id6

🇫🇷🥩 The push against cultivated meat intensifies with France's proposed ban. The Les Républicains party of France has recently submitted a proposal to ban the production, marketing, and sale of cultivated meat in the country "in the interests of human health, animal health and the environment." It also cites the threat posed by the cultured meat industry to livestock farming in France, which is the biggest supplier of beef and the third largest producer of pork in the EU. The proposition seems to be a culmination of aggressive policies against the industry this year. It also comes one month after Italy passed into law its ban on cultivated meat, imposing fines ranging from €10,000 to €60,000. Companies like GOURMEY and VITAL MEAT will be most affected if the ban is voted through. However, it won't be able to stop imports of cultivated meat from other EU countries because its common single market enables the free movement of goods. In response, Agriculture Cellulaire France states: “It would be a shame to reject outright an innovative method of production that enables France to compete in the growing field of alternative proteins. Instead, let’s promote the development of a French sector that guarantees quality.” Could this ban really be about the welfare of consumers and the livelihood of farmers? Or just another ploy by the meat industry? Read the full article to learn more: https://lnkd.in/e_tt_jHN #ForwardFooding #cultivatedmeat #altprotein #foodsystems #foodsecurity #foodtech #innovation

🐽 The “black pig or hill pig” has long been a native animal and can be processed to add value. . 🐷 The meat quality of Doi Tung black pigs is rich in protein and fat, with a darker color than commercial pork, consistent with its higher water-holding capacity. The meat also contains higher levels of unsaturated fats, including monounsaturated and polyunsaturated fatty acids, and Omega-3, 6, and 9 fatty acids, all of which tend to be higher than those found in commercial pork. The collaborative effort to develop products from Doi Tung black pork has led to the creation of new products as follows; . 🥓 "Akha Sako," a dried meat seasoned with spices and condiments sourced from Doi Tung. 🌭 “Doi Tung pork smoked sausage”, developed using knowledge from the Chiang Mai Livestock Product Research and Development Center, specializing in German-style sausage production. 🥩 "Doi Tung Ham," a new product, was created at the meat processing plant of the Chiang Mai Livestock Product Research and Development Center. This ham is a raw, intensely flavored product cured for over six months, made from the hip of the black pigs using salt and cold temperatures as key factors in the process. . 🐖 Currently, there is ongoing support for local farmers to continue raising black pork, with additional processed products being developed, such as cooking fat, pork chops, and smoked ham with coffee husks. These products embody the unique characteristics of Doi Tung and contribute to sustainable waste management practices. Read more > https://lnkd.in/gGqbH3pK . Thank you the writer:               Vuttichai Ladkruea Chiang Mai Livestock Product Research and Development Centre Division of Livestock Products Department of Livestock Development Product_cmi@dld.go.th . #หมูดำดอยตุง #DoiTung #Pork #Ham #Sausage #ProcessedMeat #FFT #FoodFocusThailand #FFTOctober2024

From today's #DailyNewsDigest 📰: "To meet growing demand for chicken – and eggs – the UK has seen a growth in ‘intensive farming’ and megafarms." 🐔 It's encouraging to see that consumers are beginning to question the environmental impact of chicken and challenge the narrative that white meat is the 'healthier' alternative to red meat, despite the harmful intensive farming systems behind much of the UK's chicken production. 👉 In our #FeedingBritain report, we recommend reducing our chicken production by 75%, putting an end to our current intensive, grain-fed poultry systems and instead transitioning to higher welfare, free-range methods of production. Find out more: https://lnkd.in/dHey6Vic 🔗 To receive the latest news and updates from the world of food and farming, subscribe to our Daily News Digest: https://lnkd.in/egMCkbbQ https://lnkd.in/eYHzBrBq #IntensiveFarming #RegenAg #Megafarms #SustainableFarming