LMC welcomes recommendations from food and drink report

LMC welcomes recommendations from food and drink report

Livestock and Meat Commission for Northern Ireland chief executive, Ian Stevenson, has welcomed the recent publication of a report which highlights how UK agriculture can build towards a more sustainable future.

LMC chief executive, Ian Stevenson.

The report from the Agricultural Productivity Working Group of the UK Food and Drink Sector Council points to the ways by which UK agriculture can enhance its productivity and efficiency levels and delivers specific recommendations for Government and stakeholder groups within the industry.

One of the recommendations detailed is to make better use of data and to ensure information is also regarded as a key driver for sustainability into the future. The provision of better training opportunities for farmers is addressed in a similar context.

Ian Stevenson said: “The recommendations of the report are very relevant to our beef and lamb sector given their strong focus on data driven agriculture.

“The report specifically addresses the current fragmentation in knowledge transfer that exists within UK agriculture. The report also highlights the need to align innovation funding and strategy while also driving a greater uptake of agricultural skills and training.

Stevenson continued: “The reports focus on the need to ensure that the right infrastructure and policy are in place to enable productivity gains, are particularly relevant.

“It’s now a case of building on our natural advantages to deliver a sustainable and profitable future for everyone involved with our red meat sectors.”

Commenting specifically on the opportunities to further develop the cattle and sheep sectors, Ian Stevenson said that Northern Ireland is working from a good baseline.

“Our grass-based industry is already well regarded when it comes to sustainability.

“We know that with the right management and technology we can get better performance in our livestock systems from growing and utilising grass to its full potential.

“It’s now a case of building on our natural advantages to deliver a sustainable and profitable future for everyone involved with our red meat sectors.

“The good news is that the report from the Agricultural Productivity Working Group has confirmed how we can best convert all of this potential into fruitful reality.”

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