YOUR INDUSTRY
OPINION MAINTAINING GROWERS’ SOCIAL LICENCE WHILE TAKING RISK Words by Richard Palmer
The Impossible Burger, no meat involved
November 15 marks the day on which individuals in select sectors are to feel the effects of Social Licence to Operate. Whilst this may be new to teachers and healthcare workers, it’s a different story for producers of one of humankind’s basic needs: food. So how is it that when faced with the choice to get on board with societal expectations or not, many are choosing the ‘my choice’ road to financial disruption as they are locked out of their jobs and income? When facing that choice as growers we may have grumbled but we well understand the importance of being part of the solution to many of the contemporary issues, as well as being pragmatic enough to accept it has to be done to ensure we have a future for our businesses. The actions of the government to mandate Covid-19 vaccination, whilst directly affecting the very person, are really then no
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different from those on emissions, land use, water quality – they’re about a societal response to societal expectations. Earlier this month, the Impossible Burger finally made its way to New Zealand. I sought one out a couple of years ago in Singapore, and for those who haven’t tried one, what an experience! Quite possibly the best burger patty I’ve ever eaten and impossible to tell apart from the perfectly cooked real meat version. Why did it take so long to get an amazing meat-free alternative into New Zealand? Because the secret ingredient that makes the Impossible Burger so bloody and meaty needed approval from FSANZ (Food Standards Australia New Zealand) – that ingredient called leghemoglobin is derived from genetically engineered soy. So, what a great success that approval was granted, and the New Zealand plant industry can capitalise on innovative and awesome food production… well not quite. As discussed earlier, New Zealand willingly sets rules that benefit society – most societies and governments do.
