World Food Day - A Day of Action Against Hunger

Oct 16, 2015

Friday 16 October 2015 is World Food Day - a day of action against hunger observed by more than 150 countries each year.

It is held to acknowledge the chronic hunger experienced by many, and act as a lightning rod for people to declare their commitment to eradicate hunger in our lifetime.

Globally, one in nine people – or 795 million people – are undernourished, with most living in developing countries.

Asia has the most hungry people, with two-thirds of the total, while in Sub-Saharan Africa, projections for 2014-2016 indicate a rate of undernourishment of almost 23%.

Hunger is a growing problem in Australia too, with a rising number of low-income families struggling to afford minimum daily requirements.

Low-income families are the biggest group seeking food relief, according to Foodbank.

Foodbank is a non-denominational, non-profit organisation which connects the food industry’s surplus food with the welfare sector’s need.

Foodbank released a Hunger Report that revealed 516,000 Australians rely on food relief from Foodbank’s agencies each month, with over one-third of recipients being children.

Australian dairy’s leading manufacturers, including Devondale Murray Goulburn, Fonterra Australia and Lion Dairy & Drinks, support Foodbank. Donations of milk, cheese, spreads and yoghurts help make nutritious meals every day for families and school children that would otherwise miss out.

However, food insecurity in Australia is worsening, as demand for food relief outpaces supply. Each month, more than 60,000 Australians seeking food relief are unable to be assisted.

The Sustainable Development Goals recently released by the United Nations includes a goal to eliminate hunger by 2030.

This goal includes a target to ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, as well as help maintain ecosystems.

The Australian dairy industry is committed to enhancing livelihoods and improving wellbeing, and has established an industry-wide sustainability framework to help achieve these goals.

The framework’s targets include ensuring dairy contributes to improved health outcomes for all Australians, as well as ensuring the rich source of nutrients dairy provides continues to be produced in an environmentally sustainable way to the benefit of all.

The world does not necessarily need to produce more food to alleviate hunger. The World Food Program has stated that hunger is entirely solvable; that there is enough food in the world to feed everyone.

Instead, it needs nutritious food delivered to those missing out.

Dairy – comprising nutrients critical for growth and development – will play an important part in any solution to this problem.

Eliminating world hunger in our lifetime will require a committed approach by all and the Australian dairy industry is proud to play its part.


AIS Gives Dairy the Thumbs Up

Jun 08, 2015

The Australian Institute of Sport (AIS) is recommending the nation’s top athletes incorporate dairy foods more strategically into their diets, following new research, supported by Dairy Australia, which was launched last month.

The study found that eating a dairy-based meal before cycling helped counteract the loss of calcium in sweat and reduce the bone breakdown that would otherwise occur.

In a separate piece of research, the AIS also examined the effect of high intakes of dairy on gut comfort and time trial performance in their cyclists, shattering the myth that eating dairy before exercise causes stomach upsets.

According to the research team: “We were delighted to find that even pushing the pre-ride meal to include the entire amount of the day’s dairy intake guidelines had no detrimental effects on gut comfort or performance in cycling. So we feel confident about our recommendations around the various benefits of dairy before exercise.”

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World Milk Day - Celebrating our farmers

Jun 01, 2015

Monday 1 June, is World Milk Day.

The Food and Agriculture Organisation of the United Nations started the day of recognition in 2001, and we’re using the occasion to celebrate the Aussie farmers who work hard to produce this delicious, nutritious beverage.

For Australian dairy farmers, producing and delivering premium milk is a matter of pride. This is why Australian dairy has a reputation for consistently high quality and safe products worldwide.

They work hard 7 days a week, 365 days a year to create fresh, great tasting and wholesome fresh milk that Aussies consumed almost 2.5 billion litres of in 2014 alone.

Each daily on-farm activity involved in producing the milk, whether ensuring the cows are healthy or efficiently cleaning milking equipment, contributes to the quality assurance of dairy products. From the twice daily health herd checks during milking to stringent testing for milk headed for the processor, safety is ingrained in what we do.

Our industry is known for being a ‘dairy deli’ in that we place great importance on the quality rather than quantity of supply and this is what sets us apart. It’s our point of difference to focus on our high quality standards and it’s something our industry must maintain (even with our aspirations of growth) as we will never compete on quantity or price with our major competitors.

Dairy farmers work rain, hail or shine to produce our milk and want to be known for being prosperous, trusted and world renowned for the nutrition of our dairy products. Like any Australian, dairy farmers hope to see the effort put into our work reflected in our returns.

Australian Dairy Farmers (ADF), as part of the Australian Dairy Industry Council (ADIC), is committed to ensuring our dairying sector has a sustainable future. That’s why we’re working with our farmers, processors and industry partners, including Dairy Australia, to ensure that dairy continues to enhance livelihoods, improve wellbeing and minimise its environmental footprint well into the future.

This commitment is recognised and promoted through the Dairy Industry’s Sustainability Framework. The second Progress Report has just been released and shows that while we still have hurdles to overcome, progress is being made. This Framework highlights to the rest of the world that Australian dairy is acting on its social, economic and environmental responsibility.

To produce, refrigerate, transport, process, distribute and deliver fresh milk requires a considerable amount of daily planning, work, risk and investment on the part of dairy farmers and processors.

So why be a dairy farmer? Is all the milk worth it? Dairy farmers would say yes ten times over – because they’re passionate about it.

This World Milk Day, we ask that everyone remember that milk is made from hard yakka, pure passion and a commitment to sustainable practices. It is made by an Aussie dairy farmer. 


Dairy Food Safety on World Health Day

Apr 07, 2015

Tuesday 7 April is World Health Day and this year the World Health Organisation is highlighting the importance of food safety with the theme: “From farm to plate, make food safe’.

It’s a theme that rings true when it comes to dairy foods.

Fact is: Australians buy a lot of dairy. According to Dairy Australia, in 2013/2014 we each consumed around 105.7 litres of milk, 13.4 kilograms of cheese, 3.9 kilograms of butter and 7.4 kilograms of yogurt.

But, there can be a fair amount of wastage in consumer land due to how the product has been handled post-purchase.

So, in the spirit of ‘waste not, want not’ and to shine the light on dairy food safety here are a few practical hints that might come in handy:

  • When the mercury’s rising, store your dairy foods in a cooler bag to transport them from the supermarket to home.
  • Make the dairy cabinet your last stop on your shopping trip, adding dairy foods to your trolley just before you hit the check out.
  • Check use-by dates and consider whether you can consume the food before its expiry date.
  • Take a tip from the supermarkets and pack your fridge like a pro - put foods that need to be consumed sooner at the front so they are used first.
  • Store milk in its original packaging – don’t transfer to glass bottles or jugs as these allow light in that can cause milk to spoil.
  • Milk can be frozen and then thawed overnight in the fridge. The milk may appear slightly grainy when thawed, but a good shake will fix this.
  • Butter is best purchased when required, but properly sealed it can be kept frozen for up to 12 months.
  • Wrap gourmet cheeses in baking paper and place in a sealed container in the fridge to help them last longer.

Of course, despite the very best efforts we have all been faced with a favourite dairy food that is edging towards its use-by date. But don’t despair – check out these inspirational ideas for using up left over dairy foods from the popular Kidspot blog!


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