Forum kicks off in Roma

With a focus on ‘thinking outside the square’, the two day event aims to challenge attendees to take a look at a new perspective and insight into the Australian beef industry.

Keynote speakers included Food Connect Foundation founder Robert Pekin, Cattle Council of Australia representative Lisa Cotter and director of Nolan Meats, Terry Nolan.

Future Farmers Network chair Georgie Aley opened the forum which saw young farmers travel from as far as Victoria to attend.

“The forum is a great way to network for people living in remote areas or just starting out and they can learn from our speakers and go home and find ways to implement this knowledge in their own lives and community,” Ms Aley said.

“It’s up to us, the next generation, to ensure we’re shaping a tomorrow that we want to be a part of.”

Speaker Richard Rains, has a career in the meat industry spanning 40 years and addressed the way in which producers can begin to service the global demand for meat.

“We’re seeing a major push toward organic beef – it’s the only market I know where demand outstrips supply,” Mr Rains said.

“There is such wonderful potential to improve our internal market – it’s the future and it’s so important for producers to begin to think about what the consumer wants now and prepare for that.”

WWF-Australia’s project coordinator in sustainable beef Ian McConnel ended the day with an eye-opening address suggesting neither organic or intensive, chemical based, farming practices can work on their own and should learn from one another in order to thrive in a growing market.

“We need to collaborate methods of farming if we’re to double production in the years to come,” Mr McConnel said.

“There is also a disconnect between producer and consumer so we need to work on educating people, not by being defensive about production methods but through transparency – let people see how you produce their food and be proud of it.”

Delegates will travel to ‘Amaroo’ tomorrow for the final day of the forum where they will discuss ways in which to improve on-farm profits and be treated to a meat cutting demonstration by local butcher Graeme Ware.