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Podcast: Does New Zealand-produced red meat have a role in a healthy and sustainable diet?

Case Study

posted by Research Admin 1 on 2 July 2019

What do you get when you have five leading scientists and food industry figures, one leading NZ Herald journalist and a room full of passionate foodies answering the question: Does New Zealand-produced red meat have a role in a healthy and sustainable diet?

You get a fascinating podcast.

Hosted by the Northern Club in Auckland in front of a crowd of foodwriters, nutritionists, dietitians and other fanatical foodies, the panel covered a range of topics addressing whether we can meet the nutritional needs of exponential population growth, whilst working within the sustainable limits of planetary health.

The discussion was facilitated by NZ Herald journalist and editor-at-large of the Healthy Food Guide, Niki Bezzant who was joined by Dr Denise Conroy, Senior Scientist at Plant & Food Research; Dr Mike Boland, Principle Scientist at the Riddet Institute; Dr Mark Craig, a Auckland-based GP advocating a whole food, plant-based diet; Jeremy Baker, Chief Insights Officer for Beef + Lamb New Zealand Ltd; and Angela Clifford, CEO of Eat New Zealand.

Niki Bezzant eats a plant-based diet but is often quick to point out to her readers that this does include moderate amounts of red meat and the two do not have to be mutually exclusive.

“I think the key take out for anyone in the audience or who will be listening to the podcast is that our panel were asked a very complex question and it’s going to take very complex solution to answer it. There is not going to be a silver bullet to solve the myriad of issues raised tonight, but I strongly believe that open dialogue with a range of viewpoints and opinions is a vital step in bringing the New Zealand public on the journey.” 

To watch the podcast, go to: https://www.recipes-news.co.nz/news/2019/6/18/podcast-red-meats-place-in-a-healthy-and-sustainable-diet