Industry dreams of regenerative sheep

by | Oct 17, 2022 | News

A new project is being launched to help farmers gain regenerative agriculture certification. Interest in food produced using regenerative practices is gaining momentum across the globe – and the Ministry for Primary Industries is backing an initiative to help more New Zealand sheep and beef farmers capture this premium market.

The ministry has committed $142,480 over two years through its Sustainable Food and Fibre Futures fund towards the $356,200 project with the New Zealand-owned company Atkins Ranch. It aims to scale up the number of verified lamb producers that meet the regenerative certification requirements of the US Savory Institute’s Land to Market Programme.

Atkins Ranch has been a partner of the Land to Market Programme since 2019. It sells premium grass-fed lamb into the US market and has supply contracts across five regions of New Zealand. The company has been piloting regenerative farming practices since 2019 with a core group of 23 farmers, and this is now expanding to more than 70 farms.

“I see regenerative agriculture as leaving the land in a better state for future generations,” says Atkins Ranch chief executive officer Pat Maher.

“That includes improving soil health, minimising tillage, and encouraging biodiversity rather than monocultures. Land to Market is the world’s first verified outcomes-based regenerative certification. It requires partners to undertake a range of measures annually, which cover soil health, biodiversity, water infiltration, and ground cover.”

“Atkins Ranch was one of the first companies in the world to join the Savory programme. Part of the reason the programme piqued my interest is that I believe we already have a competitive advantage over other countries due to the way we farm in New Zealand. By showing that we meet internationally recognised regenerative agriculture standards we’re able to access high-value markets overseas.”

Stuart Ellingham, managing director of Horizon Farming which comprises eight farms on 10,000 hectares in Hawke’s Bay, was one of the first to sign up for the project.

“I was sceptical at first,” says Ellingham. “However, I saw it as an opportunity to put the microscope on New Zealand to see how we stack up under the Savory Institute’s measurement systems.

“With conventional farming practices in New Zealand I believe most producers are undertaking continuous improvement anyway. To meet Savory’s regenerative certification requirements, we just needed to tweak a few things, such as not undertaking full tillage cultivation, and being more aware of the soil.”

Steve Penno, the Ministry for Primary Industries’ director of investment programmes, says the project is a good fit with the goals of the Government and food and fibre sector’s Fit for a Better World roadmap, which aims to improve productivity and reduce the impacts of food production on our environment.

“Consumers are increasingly willing to pay a premium for meat produced regeneratively. Sustainability is taking a front seat more and more in the way we produce food,” says Mr Penno.


Photo by Ariana Prestes on Unsplash

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