April 1, 2025 • 5 mins
The chief executive of FoodHQ Innovation Limited in Palmerston North. We asked what has changed in the outlook for farming since we last chatted in October 2022 and which headwinds are facing red meat.
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Speaker 1 (00:00):
Next up on the country, doctor Victoria Hatton, chief executive
of food HQ based out of Palmi, North and we're
going to talk about what food oach Q does and
the future of meat in a tech But Victoria, I
last chatted to you in October twenty twenty two when
you were with PwC and we were talking about the
future of farming in twenty thirty five. This is what
(00:23):
you had to say, What is farming going to look
like in New Zealand and twenty thirty five? Give me
thirty seconds on it.
Speaker 2 (00:30):
Oh, where we're going to have technologies they're going to
come in. We're going to be looking at great mitigation
technologies for our livestock, but more importantly, we're going to
have regeneral soy farming practices. They're going to be building
sustainability into our mainstream thinking. We're going to have Azora
mindset where we're going to be thinking about innovation, enterprise
(00:51):
within our system. We're going to be measuring, reporting, reducing
emissions on farm planting and regenerating our landscape so that
they are able to reduce this that we want to
be able to eat and market.
Speaker 1 (01:05):
So there you go, Doctor Victoria ahead and from October
twenty twenty two. Now I'm not start by asking this one.
Victoria is regenerative farming and net zero mindset. So twenty
twenty two, now are we over that?
Speaker 2 (01:18):
We're not?
Speaker 3 (01:19):
And definitely the world is not. The world is just
building up to it. So I think we need to Actually,
it sounded really good. That clips sounded really good, Jimmy,
And I'm still really believing that by twenty thirty five
that's the way that we need to be heading.
Speaker 1 (01:35):
Why the emphasis on regenerative farming.
Speaker 3 (01:39):
Because it's good for the soil, it's good for the product,
it's good for community, and it's good for the planet, But.
Speaker 1 (01:46):
Is it any good for the economy.
Speaker 3 (01:50):
So what's really interesting is if you unpack what regenerative
agriculture is, we're already doing it, okay, we just don't
label it. We have all of the criteria that meets
what other people think of as the generatives. We're just
so stuck in our ways that we refuse to actually
(02:11):
talk about the term. You know, we refuse to actually
acknowledge that that's a term that we can use because
possibly somebody else decided on that term.
Speaker 1 (02:20):
Why did you go from PwC to food HQ. I
guess it's a promotion.
Speaker 3 (02:29):
So food HQ is a really good opportunity to create
a think tank for the sector where we're allowed to
really challenge the thinking. And some of the articles that
we've published over the last twelve to eighteen months since
I've been in my role actually have just been conversation
starllars for conversations that we're just unlikely to have. If
(02:52):
somebody likes food HQ isn't around to start them.
Speaker 1 (02:56):
You have written that, or food HQ has written that
red meat faces four major head ones change in consumer demand, tick,
China slow down, tick, trade protectionism, tic tick, tick tick tick,
and new protein technologies. But to people will people always
want to eat a good steak.
Speaker 3 (03:18):
I believe they will. And I think that if you
look at what's happening globally from a consumer perspective, and
Darren mentioned it the gpl one, a Zampick type drug,
the consumer is going to want a really high protein,
high nutrition density piece of meat that they can trust.
(03:40):
But it will be smaller, all right, So our two
hundred and fifty gram I fill it is not going
to be needed. We're going to be looking at fifty
gram or eighty grand piece of meat, so that they
will definitely one hundred percent want it.
Speaker 1 (03:54):
Thank God, I'm a boomer. I couldn't. I couldn't face
anything less than two hundred and fifty grams Victoria. But
I guess I'm not. I guess I'm not the target
market in the future. There was another good quote to
come out of some of the research we did on
you and food HQ, and that's this was the quote.
People don't lean back and say, Wow, that steak was
so sustainable. I think it's a good quote.
Speaker 3 (04:18):
Yeah, and it's and they don't, but we need them
to because the image that red meat has is one
that's not terristic. All right. So, and there's a film
that's about to come out called A World Without Cows
Because people don't believe that we need the lie stuck
in my system.
Speaker 1 (04:35):
We do.
Speaker 3 (04:36):
And the value of red meat into our diet is
one like critical and important. We need it, all right,
So we need to demonstrate to the world that we
can have our we can have our meat and eat it,
or you have our gign edit. But it's produced sustainably,
it's produced ethically, it's produced within the planet's boundaries that
(05:00):
we need in order to have that net zero mindset,
the net zero approach that we need for twenty fifty twenty.
Speaker 1 (05:07):
Sixty, and it's going to be grass feed.
Speaker 3 (05:10):
It's definitely going to be grass fed. It's the most
efficient way of turning something that humans can't consume into
fantastic product.
Speaker 1 (05:19):
Jamie a fascinating glimpse into the future of red meat
and farming. Doctor Victoria Headon, chief executive of Food HQ
out of Parmi North. Let's not waite another two and
a half years until we chat again. Thanks for your time.
Speaker 3 (05:33):
Thanks Jamie,
Next up on the country, doctor Victoria Hatton, chief executive
of food HQ based out of Palmi, North and we're
going to talk about what food oach Q does and
the future of meat in a tech But Victoria, I
last chatted to you in October twenty twenty two when
you were with PwC and we were talking about the
future of farming in twenty thirty five. This is what
(00:23):
you had to say, What is farming going to look
like in New Zealand and twenty thirty five? Give me
thirty seconds on it.
Speaker 2 (00:30):
Oh, where we're going to have technologies they're going to
come in. We're going to be looking at great mitigation
technologies for our livestock, but more importantly, we're going to
have regeneral soy farming practices. They're going to be building
sustainability into our mainstream thinking. We're going to have Azora
mindset where we're going to be thinking about innovation, enterprise
(00:51):
within our system. We're going to be measuring, reporting, reducing
emissions on farm planting and regenerating our landscape so that
they are able to reduce this that we want to
be able to eat and market.
Speaker 1 (01:05):
So there you go, Doctor Victoria ahead and from October
twenty twenty two. Now I'm not start by asking this one.
Victoria is regenerative farming and net zero mindset. So twenty
twenty two, now are we over that?
Speaker 2 (01:18):
We're not?
Speaker 3 (01:19):
And definitely the world is not. The world is just
building up to it. So I think we need to Actually,
it sounded really good. That clips sounded really good, Jimmy,
And I'm still really believing that by twenty thirty five
that's the way that we need to be heading.
Speaker 1 (01:35):
Why the emphasis on regenerative farming.
Speaker 3 (01:39):
Because it's good for the soil, it's good for the product,
it's good for community, and it's good for the planet, But.
Speaker 1 (01:46):
Is it any good for the economy.
Speaker 3 (01:50):
So what's really interesting is if you unpack what regenerative
agriculture is, we're already doing it, okay, we just don't
label it. We have all of the criteria that meets
what other people think of as the generatives. We're just
so stuck in our ways that we refuse to actually
(02:11):
talk about the term. You know, we refuse to actually
acknowledge that that's a term that we can use because
possibly somebody else decided on that term.
Speaker 1 (02:20):
Why did you go from PwC to food HQ. I
guess it's a promotion.
Speaker 3 (02:29):
So food HQ is a really good opportunity to create
a think tank for the sector where we're allowed to
really challenge the thinking. And some of the articles that
we've published over the last twelve to eighteen months since
I've been in my role actually have just been conversation
starllars for conversations that we're just unlikely to have. If
(02:52):
somebody likes food HQ isn't around to start them.
Speaker 1 (02:56):
You have written that, or food HQ has written that
red meat faces four major head ones change in consumer demand, tick,
China slow down, tick, trade protectionism, tic tick, tick tick tick,
and new protein technologies. But to people will people always
want to eat a good steak.
Speaker 3 (03:18):
I believe they will. And I think that if you
look at what's happening globally from a consumer perspective, and
Darren mentioned it the gpl one, a Zampick type drug,
the consumer is going to want a really high protein,
high nutrition density piece of meat that they can trust.
(03:40):
But it will be smaller, all right, So our two
hundred and fifty gram I fill it is not going
to be needed. We're going to be looking at fifty
gram or eighty grand piece of meat, so that they
will definitely one hundred percent want it.
Speaker 1 (03:54):
Thank God, I'm a boomer. I couldn't. I couldn't face
anything less than two hundred and fifty grams Victoria. But
I guess I'm not. I guess I'm not the target
market in the future. There was another good quote to
come out of some of the research we did on
you and food HQ, and that's this was the quote.
People don't lean back and say, Wow, that steak was
so sustainable. I think it's a good quote.
Speaker 3 (04:18):
Yeah, and it's and they don't, but we need them
to because the image that red meat has is one
that's not terristic. All right. So, and there's a film
that's about to come out called A World Without Cows
Because people don't believe that we need the lie stuck
in my system.
Speaker 1 (04:35):
We do.
Speaker 3 (04:36):
And the value of red meat into our diet is
one like critical and important. We need it, all right,
So we need to demonstrate to the world that we
can have our we can have our meat and eat it,
or you have our gign edit. But it's produced sustainably,
it's produced ethically, it's produced within the planet's boundaries that
(05:00):
we need in order to have that net zero mindset,
the net zero approach that we need for twenty fifty twenty.
Speaker 1 (05:07):
Sixty, and it's going to be grass feed.
Speaker 3 (05:10):
It's definitely going to be grass fed. It's the most
efficient way of turning something that humans can't consume into
fantastic product.
Speaker 1 (05:19):
Jamie a fascinating glimpse into the future of red meat
and farming. Doctor Victoria Headon, chief executive of Food HQ
out of Parmi North. Let's not waite another two and
a half years until we chat again. Thanks for your time.
Speaker 3 (05:33):
Thanks Jamie,
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