Red meat plan work enters final phase

Red meat plan work enters final phase

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Participants at a MISP2030 workshop held in Toowoomba earlier this year.

Participants at a MISP2030 workshop held in Toowoomba earlier this year.

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Work to create the next red meat industry strategic plan, MISP 2030, has entered its final phase with the completion of national roadshows and webinars in July.

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Work to create the next red meat industry strategic plan, MISP 2030, has entered its final phase with the completion of national roadshows and webinars in July.

MISP 2030 is being developed on behalf of the red meat industry by the Red Meat Advisory Council to guide levy investments and help red meat businesses right along the supply chain adapt to a decade of significant changes.

In July 72 people from across the supply chain attended six regional workshops in Queensland, NSW, Victoria, South Australia, Tasmania and Western Australia to hear the ideas in the emerging strategic plan and tell the MISP 2030 project team if there were gaps or changes that need to be considered.

The project team also held detailed interviews with 11 businesses from across the supply chain that were visited as part of the regional workshops.

A further 124 people registered to participate in three webinars to have their say.

RMAC CEO Anna Campbell said the regional roadshows and webinars provided good feedback on priority areas and guidance on implementation.

"These public sessions showed the project team the priority areas that have emerged through the extensive previous work we have done are about right, so this validation is extremely important," she said.

"What came through very strongly from these grassroots businesses was the need to invest in adoption of the programs of work that will be in MISP 2030 and get investments working for red meat businesses, by red meat businesses.

"We all broadly know what the challenges and opportunities facing the industry are, what is urgently needed is for people to know about the existing and new programs that can help them and take actions to use them.

"It has been a difficult year for many in the industry with prolonged drought and floods, and we thank everyone that took time out from their businesses to participate."

After testing its thinking on these roadshows and webinars, the MISP 2030 project team is now further refining the strategy and validating it with red meat Service Providers and Peak Industry Councils, before it is finalised and launched in October.

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