PG 06
PG. 08
PG. 14
NDC SEEKS TO UNDERSTAND
THE A-Z OF DAIRY IN AN APP
NDC SEMINAR & FARM WALK IN ASSOCIATION WITH ORNUA & TEAGASC
ATTITUDES TOWARDS DAIRY AND TO MONITOR HOW THESE ARE CHANGING
The Dair y q ua r t e r ly ac t i v i t y u pdat e f o r co m pa n y s ta k e h o l d e r s
02
|
september
2 017
The Dairy | September 2017
Dear All,
Welcome to the second issue of our online magazine, The Dairy. We have had a busy few months at the NDC working on a number of exciting new projects. One of the major areas we have focused on recently is consumer research around dairy sentiment and detractors. We spoke to a cross section of Irish consumers to get a better understanding of their views and concerns about consuming dairy in their diet. We also held a number of focus groups, two groups of Millennials and two groups of mums over forty to better understand where the issues and barriers
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are around dairy consumption, you can read more on page [06] We had a very successful third year of the EU-funded Cheese Up Your Life campaign, which included a cheese recipe competition, full media campaign and in-store cheese tastings. We produced a beautiful recipe booklet with the six finalists’ recipes and this was promoted at stands across selected SuperValu stores for National Cheese Week – 5th to-9th June. We then represented Ireland at a special Cheese symposium in Brussels in June where we had the opportunity to promote Irish cheese to a European audience and celebrate the recipes of our two winning chefs. Also in June, we held an industry seminar in association with Glanbia Ingredients Ireland, Ornua and Teagasc. This was followed by a farm walk hosted by Teagasc on the Power Family dairy farm at Drumhills, Cappagh, Co. Waterford who were the overall winners of the 2016 NDC & Quality Milk Awards. I attended the Global Dairy Platform Annual meeting in Oslo in June meeting representatives from dairy companies and organisations from all over the world. A very interesting few days hearing more about the dairy industry in Norway and discussing common opportunities and challenges facing our industry all over the world. There was also a debrief on the successes and issues around World Milk Day which was held on 1st June. One very interesting campaign which we discussed was a CSR concept to celebrate the 1 billion people working in the dairy industry around the world. It’s a bold and factual claim demonstrating the impact dairy has on peoples’ lives around the world Following all the research and insights we have gathered over the last number of months, we are excited to be launching a brand-new marketing campaign in the Autumn. We feel it will really grab
The Dairy | September 2017
the attention of Irish consumers and particularly the Millennial audience who are actively questioning dairy consumption in their diets. All will be revealed at the Ploughing! We are looking forward to a very busy few months ahead at the NDC with the National Ploughing Championships in September and the NDC & Kerrygold Quality Milk Awards in October. The World Dairy Summit is also being held in Belfast from 30 October to 3 November, you can read about all our upcoming events in this issue of The Dairy.
We hope you enjoy the issue.
ZoĂŤ Kavanagh Chief Executive
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CONTENTS DAIRY RESEARCH
A-Z OF DAIRY APP
08
06 PG 06 NDC
SEEKS
TO
UNDERSTAND
ATTITUDES TOWARDS DAIRY AND TO MONITOR HOW THESE ARE CHANGING
EVENTS
10
PG 11
PG 16
THE A-Z OF DAIRY IN AN APP
NDC SHINES AT BRUSSELS CHEESE SYMPOSIUM
The NDC has produced a fact-based app designed to equip stakeholders with answers to a range of dairy
To celebrate the completion
of
the three year EU-funded Cheese Up Your Life campaign, the NDC
The NDC undertook a wave of
questions. This detailed tool contains
research in the first quarter of 2017.
over 200 questions and answers on
The study examined the perceptions
subject areas as they relate to the
of food allergy and intolerance,
dairy industry.
PG 14
PG 09
NDC SEMINAR & FARM WALK IN ASSOCIATION WITH ORNUA & TEAGASC
production industries including dairy
A GOOD NEWS STORY FOR YOGURT
Seminar covered ‘Quality as an
milk and the consumption of dairy
The NDC commissioned research
Essential Component of Export
and non-dairy alternatives.
from a large study on healthy ageing.
Development’. The Farm Walk was
Led by Trinity College Dublin, the
on the Power Family dairy farm
study of over 4,000 older Irish adults
at Drumhills Farm, Cappagh, Co. Wa-
found that increased yogurt intake
terford. The Power Family were the
was associated with a 39% reduced
overall winners of the 2016 NDC &
risk of osteoporosis in women and a
Kerrygold Quality Milk Awards.
overall attitudes to dairy products, perceptions of healthiness of dairy and other foods, attitudes to food
52% reduced risk in men.
brought a group to Brussels in June.
DAIRY & ACTIVE KIDS
GLOBAL DAIRY NEWS
18
UPCOMING EVENTS
24
28
PG 20
PG 21
PG 22
DAIRY & ACTIVE KIDS
GLOBAL DAIRY NEWS
NDC & DAIRY INDUSTRY UPCOMING
The NDC welcomed the opportunity to sponsor important initiatives which recognise the valuable role of milk and dairy in the lives of active children. These include the Camogie Association’s
‘Hurl
With
Me’
programme and the Sport Ireland summer camp programme. PG 22 BACK TO SCHOOL In the run up to the new school term, NDC nutritionists shared helpful
Jerreau Beaudoin, Communications
EVENTS – AUTUMN 2017
Director of the Global Dairy Platform
We look ahead to Autumn 2017 and
shared with us some interesting
the many NDC and Industry events
news from the global industry, in
in store. From the NDC & Kerrygold
particular; Dairy’s Story at the United
Quality Milk Awards in October
Nations, Protecting Dairy’s unique
to World Dairy Summit in Belfast
protein differentiation in dietary
in November, there are busy and
guidance, and the dairy sector
exciting months to come.
stepping up efforts to reclaim words like dairy, cheese and butter. PG 26 DAY IN THE LIFE
advice across national and local
The
publications, digital platforms and
Jeanne
social media, for packing a nutritious
Communications & Sustainability,
school lunch and the importance of
Ornua to discuss her role, the
dairy among school-going children.
challenges and the skills she uses to
NDC
catches
Kelly,
Head
make a success of it.
up of
with Group
The Dairy | September 2017
NDC HAPPENINGS NDC SEEKS TO UNDERSTAND ATTITUDES TOWARDS DAIRY AND TO MONITOR HOW THESE ARE CHANGING AT THE NDC WE KEEP OUR FINGER ON THE PULSE OF WHAT CONSUMERS ARE SAYING ABOUT DAIRY, FROM ALWAYS-ON SOCIAL LISTENING TO NATIONALLY REPRESENTATIVE MARKET RESEARCH STUDIES, WE ENDEAVOUR TO LISTEN TO IRISH CONSUMERS AND LEVERAGE THESE INSIGHTS IN THE DEVELOPMENT AND IMPLEMENTATION OF OUR STRATEGY. Some cause for concern around perceptions of dairy has emerged from other markets: such as France where issues around animal welfare, health and environmental concerns have fuelled negative perceptions of the dairy industry. We recently spoke to a cross section of Irish consumers to get a better understanding
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of their attitudes towards dairy, the study examined the following areas: Food groups and which types are being avoided Perceptions of food allergy and intolerance Overall attitudes to dairy products Perceptions of healthiness of dairy and other foods Attitudes to food production industries including dairy Milk consumption including dairy and nondairy alternatives We examined these areas with a view to reviewing on an annual basis and monitoring changes in the reported attitudes and behaviours.
The Dairy | September 2017
In this wave of research, the overall perceptions of dairy milk are largely positive with the vast majority (86%) holding either a positive or neutral view of milk. 21% report avoiding or limiting milk of some kind. The main focus appears to be on full fat milk as those
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avoiding still consume a substantial volume of low fat milk. Further to this, consumption of non-dairy milk alternatives is relatively low both in terms of number purchasing these as well as the volume consumed. They are however noticeably more popular among under 24’s and those living in Dublin and Leinster and those following a vegetarian or vegan diet. 35% limit dairy of some kind. Dairy avoidance/limiting is more prominent among women 41% compared to 30% of men. 22% report that they avoid some form of dairy for health reasons. Negative perceptions of dairy tend to focus on dairy provoking allergies and being thought of as fattening. 85% agree that allergies and intolerance has become more common in recent years while 75% report having no allergies or food intolerance. High protein diets and those avoiding sugar appear to be the most prevalent with only 12% observing a lactose free diet to some extent. Attitudes to dairy farming are positive on the whole with 75% viewing Irish dairy as superior to other countries. The view of the dairy production sector is also quite positive, second only to fruit and vegetable production. Poultry production is viewed least positively overall.
The Dairy | September 2017
DAIRY A-Z APP EQUIPS STAKEHOLDERS WITH A LIBRARY OF RELEVANT INFORMATION ON THE DAIRY INDUSTRY The NDC has produced a fact-based app designed to equip stakeholders with answers to a range of industry-related questions. This detailed tool contains over 200 questions and answers on subject areas as they relate to the dairy industry. The idea of producing this Dairy A-Z app originally came from the Israeli Dairy Board. A similar project was then undertaken by the French Dairy Council and in turn it is planned to be rolled out across all member countries of the European Milk Forum. Dr. Marianne Walsh, Nutrition Manager with the National Dairy Council worked on putting the app together and said “With the advent of social media and the internet, we are all too aware of the myths and inaccuracies on dairy regularly reported across both traditional and social media and within the public arena. The food and agriculture sectors have been particularly prevalent to this inaccurate reporting and as an organisation we felt it might be
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useful to create an Information App with all the relevant information in one place which could provide a useful tool for those working in the agriculture and food industries” The App is designed around the following core areas: • Nutrition • Health •
Quality and Safety
•
Animal welfare
•
Environment and Sustainability
•
Dairy Products
In producing the App and to ensure all the information is accurate, the NDC consulted and engaged with a number of relevant stakeholders including Teagasc, Bord Bia, Department of Agriculture Health Ireland, FSAI and the Irish Dairy Industries Association. The App is available to download through iTunes and Google play and all data will be stored on Amazon AWS cloud. As this is an industry tool, it is currently password protected, but please email info@ndc.ie for login details.
The Daity | September 2017
RESEARCH INVESTMENT BRINGS A POSITIVE MESSAGE TO CONSUMERS: A GOOD NEWS STORY FOR YOGURT The NDC is known for its role in promoting quality Irish dairy to consumers, based on its taste and nutritional value. Marketing campaigns are perhaps the most visible and direct approach for targeting consumers, but the NDC also promotes dairy indirectly by educating healthcare professionals and by disseminating new dairy research to the media. The NDC commissioned research from a large study on healthy ageing, which was led by Trinity College Dublin. The study of over 4,000 older Irish adults found that increased yogurt intake was associated with a 39% reduced risk of osteoporosis in women and a 52% reduced risk in men. Following the publication of the scientific findings in the international medical journal, Osteoporosis International, the NDC assisted in disseminating the report to the media. The story was picked up by a range of newspapers including the Irish Times and Irish Independent. It also reached some UK papers including the Daily Mail and Express; and made it as far as the USA by receiving coverage in the New York Times. In addition, the report featured on several online science news websites, such as Silicone Republic and was also covered on the RTÉ Six and Nine O’Clock News bulletins on 8th May. Apart from providing new and compelling evidence to support the positive role of dairy as part of a healthy diet, new research provides a platform for the media to produce engaging dairy-promoting content. Such media coverage complements traditional advertising, as the style of promotion is more organic and the messaging is not subjected to the same legislation. To access the full report click here.
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The Dairy | September 2017
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NATIONAL DAIRY COUNCIL SHINES AT BRUSSELS CHEESE SYMPOSIUM TO CELEBRATE THE FINAL STAGE OF THE CHEESE UP YOUR LIFE CAMPAIGN, THE NDC BROUGHT A GROUP TO BRUSSELS IN JUNE. THE GROUP INCLUDED IRISH CHEF CLODAGH MCKENNA, FORMER OLYMPIAN AND FIT FOODIE, DERVAL O’ROURKE, VANESSA GREENWOOD, HEAD OF DUBLIN’S COOKS ACADEMY COOKERY SCHOOL AND CULINARY STUDENT HANNA MATHE OF WATERFORD IT WHO WON BEST RECIPE IN THE CULINARY STUDENT CATEGORY OF OUR CHEESE UP YOUR LIFE CHEESE RECIPE COMPETITION.
The Dairy | September 2017
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aunched in 2015, the “Cheese Up Your Life” programme was a multi-country campaign focusing on the European culture of cheese in 4 participating countries Denmark, France, Ireland and Northern Ireland. A number of exciting events took place over the last few years including a national cheese
symposium organised in each country for key opinion leaders. These events highlighted the intrinsic qualities of cheese, a symbolic product of European agriculture and emphasised how cheese production today requires an in-depth knowledge of the traditions, technology, culture and consumption patterns of each respective market. The two-day event in Brussels comprised a special dinner with representatives of dairy agencies across each market. As part of the campaign each country held a recipe contest in their countries for chefs, consumers and food bloggers. The winners of these competitions attended with a number of chefs and media and had the opportunity to discuss their winning recipes as well as viewing a gallery of the final styled recipes as blown up images. The following day a special Cheese Symposium entitled European Cheese Culture - A Local Heritage in Four Countries was held at the Grand Place in Brussels. Professor Edmund Rolls of the Oxford Centre for Computational Neuroscience, Oxford discussed “Flavours and Sensory Perception”, looking at how the brain influences our eating behaviour and the pleasure of eating cheese. He explained that cheese has been eaten and enjoyed for several millennia – and not just for its nutritional properties, notably protein – or simply for socio-cultural reasons. “It’s because cheese tastes good – and that is a scientifically proven fact”. Sensory training, practice and knowledge of compounds responsible for scent and flavour in food, can help us to accurately describe the taste and scent of a product in a way which will help consumers to select the product they are most likely to enjoy, according to Ms. Lisbeth Ankersen, from InnovaConsult, Denmark. She explained the basis of what creates the flavour and scent of food and outlined the factors specifically affecting the flavour and scent of cheese, ranging from storage and preparation before serving, to the original raw materials in terms of the quality of the milk used. “From research comparing milk and cheese from cows on pasture, to cows in barns all year round, we see a healthier fat profile in the milk and cheese from cows on pasture,” she said. Irish chef Clodagh Mckenna closed the symposium discussing new cultural trends and patterns of cheese consumption in Europe. Following this a special cheese tasting of speciality artisan cheeses from the four European countries was presented along with each of the six winning cheese recipes re-created by Belgian chefs for attendees to sample. Ireland’s winning recipes were created by culinary student Hanna Mathe with her delicious Blue Cheese, Kale and Pecan Tart (left) and home cook Róisín Gallagher with her tasty Cheesy Bean Lasagne (page 13).
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The Daity | September 2017
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June 2017; Vanessa Greenwood of Cooks Academy in Dublin., Cathy Curran (NDC) , Derval O'Rourke (Former Olympian & Fit Foodie), Clodagh McKenna (Chef & Cookbook Author), Jeanne Spillane (NDC), Aoife Carrigy (Freelance Food Journalist) and Hanna Mathe (Culinary Student)
The Daity | September 2017
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Cheesy Bean Lasagne by Róisín Gallagher
The Dairy | September 2017
NDC SEMINAR & FARM WALK IN ASSOCIATION WITH ORNUA & TEAGASC: QUALITY AS AN ESSENTIAL COMPONENT OF EXPORT DEVELOPMENT This event celebrates the excellence of Irish
covering economic, environmental and social
dairy farming highlighted annually by the NDC &
sustainability, and some of the means by which
Kerrygold Quality Milk Awards.
improvements can be made. He also made
“In
this
increasingly
marketplace,
competitive
communicating
the
global natural
attributes and quality of Irish dairy products has never been more important. Our grass-fed
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reference to some of the sustainability indicator results calculated using the Teagasc National Farm Survey, and how they can be used to highlight progress.
message is our competitive edge and one we
Seán Molloy of Glanbia looked at Quality
need to protect. We must continue to ensure
Underpinning Strategy and said “Achieving the
that quality and sustainability are at the heart of
level of excellence in milk quality as demonstrated
everything we do to ensure we meet the needs
by the Power family is a critical underpin which
of global consumers.” said Jeanne Kelly Group
allows Glanbia continue to invest in high value
Head of Communications at Ornua, opening the
dairy ingredient markets. The recognition by the
NDC Seminar 2017 held at the Dungarvan Park
NDC and its partners of the level of excellence in
Hotel in June.
milk production achieved by the Power family
The seminar also included presentations from Seán Molloy, Director of Strategy and Supply at Glanbia Ingredients Ireland; Dr John Lynch, Post-Doctoral Researcher at Teagasc; and NDC & Kerrygold Quality Milk Awards national judge,
and the effort to highlight the world leading quality performance of Irish milk suppliers sends a very positive signal to both domestic and international dairy buyers as milk production continues to grow in a post quota environment”
Dr Jack Kennedy. This was followed by a panel
The seminar was followed
discussion chaired by NDC Vice Chairman John
hosted by Teagasc on the Power Family dairy
Murphy.
farm walk hosted by Tom and Moya Power, from
John Lynch of Teagasc said “Sustainability is an increasingly important issue in agriculture. Consumers and businesses are demanding that food is produced sustainably, and there are a number of prominent policy topics in Ireland linked with agricultural sustainability. Sustainability is also an important component of Irish food marketing, and demonstrating the comparative advantages of producing milk in Ireland can be of benefit to the industry and entire supply chain” John provided an overview of the main aspects of sustainability relevant to Irish milk production,
by a farm walk
Drumhills Farm, Cappagh, Co. Waterford who were the overall winners of the 2016 Quality Milk Awards.
The Dairy | September 2017
June 2017; John Lynch (Teagasc), Jeanne Kelly (Ornua), Seán Molloy (Glanbia Ingredients Ireland), Zoë Kavanagh (NDC),
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John Murphy (NDC Vice Chairman) and Dr. Jack Kennedy (NDC & Kerrygold Quality Mik Award National Judge)
June 2017; John Murphy (NDC Vice Chairman), Dr. Jack Kennedy (QMA Judge), speaking at NDC Seminar in association with Ornua & Teagasc: Quality as an Essential Component of Export Development
The Dairy | September 2017
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The seminar was followed by a farm walk hosted by Teagasc on the Power Family dairy farm walk hosted by Tom and Moya Power, from Drumhills Farm, Cappagh, Co. Waterford who were the overall winners of the 2016 Quality Milk Awards.
The Dairy | September 2017
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The Dairy | September 2017
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DAIRY AND ACTIVE KIDS Dairy foods such as milk, yogurt and cheese form an important part of the Department of Health’s healthy eating guidelines, with three servings from this food group recommended daily for those aged 5-8 years; and five servings recommended for those aged 9-18 years. Milk, yogurt and cheese not only provide calcium – an essential nutrient needed for bone growth and development - but also provide a matrix of other nutrients that have important roles in health. For example, a serving of milk (200mls) also provides protein, potassium, phosphorus, iodine and B vitamins. As well as being a natural source of valuable nutrients for general health, research is indicating a potential role for milk in sports nutrition - particularly as an effective recovery option after exercise. Milk is a fluid that contains electrolytes to assist rehydration; carbohydrate in the form of lactose to aid refuelling of energy stores; and provides protein which contributes to muscle growth and maintenance. Recognising the valuable role for milk and dairy in the lives of active children, the NDC welcomed the opportunity to sponsor important initiatives to support these messages.
The Dairy | September 2017
SPORT IRELAND SUMMER CAMPS From the beginning of July to the end of August, the NDC sponsored the summer camp programme which took place in the recently opened word-class facility of the Sport Ireland National Sport Campus. Approximately 2,400 children, aged 5-15 years, took part which involved a range of activities across 20 different sports including athletics, basketball, swimming, gymnastics, fencing, football and hockey.
The NDC’s sponsorship was highlighted through the sports campus website, advertisement flyers and social media; as well as on merchandise such as t-shirts, drink bottles and drawstring bags. A copy of the NDC information booklets ‘Nutrition & You’ for Children and Teenagers was also provided to each participant.
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The Dairy | September 2017
THE CAMOGIE ASSOCIATION - ‘HURL WITH ME’ Now in its third year, the NDC was delighted to sponsor
The NDC’s sponsorship was highlighted through
the Camogie Association’s ‘Hurl with Me’ programme.
strong social media engagement. NDC nutrition
This initiative is aimed at 7-10 year olds and their parents/guardians in camogie clubs across the country and encourages parents to learn the basic skills of camogie in a fun and supportive environment. A dedicated, experienced tutor is provided to the participating 24 clubs to teach parents the basic skills of the game of camogie, while their daughters participate in their normal training session at the same time. Skills can then be practiced at home with their daughter – increasing physical activity levels for
booklets were also included in each participant pack and every participant also received an NDC and ‘Hurl with Me’ branded t-shirt. As an additional aspect to the programme this year, NDC nutritionist Caroline O’Donovan provided a talk to a selection of participants on the basics of sports nutrition; focusing on foods for peak performance, keeping hydrated, and why consuming milk after sport can play an effective role in recovery after exercise.
both parent and child. At the end of the four-week programme is a gathering of all clubs involved for a national ‘Hurl with Me’ participation day. This year the national day took place in the GAA
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National Games Development Centre, Abbottstown, Dublin on Sunday June 25th, with over 900 parents and daughters attending.
June 2017; Caroline O'Donovan, NDC Nutritionist, leads talk on the the basics of sports nutrition
The Dairy | September 2017
THE ‘NUTRITION & YOU’ SERIES The ‘Nutrition & You’ information booklets, which are endorsed by the Irish Nutrition and Dietetic Institute (INDI), have recently been updated to highlight the importance of a healthy lifestyle throughout the life stages. Topics covered include healthy eating including the role of dairy, and keeping active. The popularity of these booklets, which have been disseminated to health professionals and consumer events nationwide has exceeded expectations and are entering an additional print run. Booklets may be downloaded from www.ndc.ie or a limited number of copies may be ordered by contacting info@ndc.ie
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The Dairy | September 2017
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THE NDC BACK TO SCHOOL SERIES EACH YEAR, IN THE RUN UP TO THE NEW SCHOOL TERM, OUR NDC NUTRITIONISTS COMPILE A PRESS RELEASE WITH HELPFUL ADVICE FOR PACKING A NUTRITIOUS SCHOOL LUNCH. THIS IS A VERY POPULAR TOPIC AND PROVIDES A FANTASTIC OPPORTUNITY TO DISCUSS THE IMPORTANCE OF DAIRY AMONG SCHOOL-GOING CHILDREN ACROSS NATIONAL AND LOCAL PUBLICATIONS, DIGITAL PLATFORMS AND SOCIAL MEDIA.
The Dairy | September 2017
This term time we have focused on creating a balanced lunchbox, incorporating the main food groups from the Department of Health’s guidelines. Typically, a packed school lunch should contain all of the major food groups - some guidelines below: •
1 portion of starchy carbohydrate (e.g. wholegrain breads, pittas and wraps, brown rice/pasta)
•
1 portion of meat or meat alternative (e.g. chicken, fish, egg, pulses)
•
1 portion of dairy (e.g. yogurt, cheese)
•
1 or more portion of vegetable (e.g. carrot sticks, peppers, sweetcorn, lettuce, onion)
•
1 or more portion of fruit (e.g. apple, orange, banana, pear, kiwi)
•
A drink of water and/or milk
The Department of Health advise three servings from the ‘milk, yogurt and cheese’ food group each day for those aged 5–8 years; with five servings recommended for 9-18-year olds due to the importance of calcium during this life stage. Not only is dairy an excellent source of calcium, it also provides a wide range of important nutrients that a child needs such as protein, iodine and B vitamins. Lunchbox ideas to help children boost their calcium intake:
23
•
a container/mini-carton of milk (200ml)
•
a pot of yogurt (125g), homemade smoothie or rice pudding
•
a matchbox-size (25 g) piece of cheese such as cheddar
As part of this ‘Back to School’ series, we remind parents to check if their child’s school is registered with the School Milk Scheme, which is a convenient and affordable way to help their child meet the recommended intake from the ‘milk, yogurt and cheese’ food group.
The NDC has also developed educational initiatives to help primary school children and teenagers learn about healthy eating, keeping active and the nutritional importance of dairy foods. Visit the Moo Crew website for primary school (www.moocrew.ie); and the HealthFest website for secondary school initiatives (www. ndc.ie/healthfest).
The Dairy | September 2017
GLOBAL DAIRY NEWS JERREAU BEAUDOIN, COMMUNICATIONS DIRECTOR OF THE GLOBAL DAIRY PLATFORM SHARES WITH US SOME INTERESTING NEWS FROM THE GLOBAL INDUSTRY.
SHARING DAIRY'S STORY AT THE UNITED NATIONS Members of the dairy sector were at the United Nations (UN) in July to participate in the High-Level Political Forum (HLPF) which provided an opportunity to highlight the major roles dairy has in global sustainable agriculture and food production. During the forum and in numerous side meetings with UN staff and Ambassadors from various countries, dairy sector representatives were able to highlight how the dairy sector is working to produce safe and nutritious products from healthy cattle while preserving natural resources and ensuring decent livelihoods.
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The need for efficient food production has never been greater. World food demand is estimated to grow by 70-80% for the projected population of 9.6 billion in 2050. One in seven humans is undernourished. The UN’s 2030 Agenda and the Sustainable Development Goals provide ongoing opportunities to demonstrate how the dairy sector can help address key issues such as these for the growing global population.
TRENDING: DAIRY SECTOR STEPPING UP EFFORTS TO RECLAIM WORDS LIKE DAIRY, CHEESE AND BUTTER Globally efforts to stop makers of non-dairy drinks from using words “milk” and “butter” to describe their products are on the rise. Dairy Connect has initiated an online petition and media campaign to tighten the definition and use of the word milk in labelling in Australia. The Dairy Connect effort has been encouraged by a recent European Court of Justice ruling stating "purely plant-based products cannot, in principle, be marketed with designations such as milk, cream, butter, cheese or yogurt".
The Dairy | September 2017
In the USA there is support for the DAIRY PRIDE Act (Defending Against Imitations and Replacements of Yogurt, Milk, and Cheese To Promote Regular In take of Dairy Everyday), which would direct the U.S. Food and Drug Administration to clarify the definition of milk. In Canada, laws already exist that prohibit dairy alternatives being labelled as milk, protecting the word as meaning "the lacteal secretion obtained from the mammary gland of a cow." The concern is that the appropriation of the work “milk” by non-dairy drink brands causes confusion among consumers, some of whom equate the great nutritional benefits of cows’ milk with the plant drink alternatives. The NDC regularly promotes the importance of bone health and the role of a balanced diet which provides adequate nutrients is essential for our bone health. About 99% of the body’s calcium is found in our bones and teeth; milk, yogurt and cheese are among the best dietary sources of calcium as it is easily absorbed and used by the body.
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EMERGING: PROTECTING DAIRY'S UNIQUE PROTEIN DIFFERENTIATION IN DIETARY GUIDANCE While the primary focus of dietary guidance is healthy eating recommendations to support health, there is an emerging trend to consider incorporating the potential environmental benefits. Many times, this push is being driven by the incorrect assumption that diets higher in plant-based foods and lower in animal-based foods are associated with a lesser environmental impact. Health Canada is currently updating its food guide for the first time in 10 years. Among the changes Health Canada is proposing in its first draft is a move away from red meats as a source of protein, opting instead for legumes and cutting down on saturated fats. The concern is these type of changes would imply incorrectly that all proteins are the same or could end up lumping all protein, including dairy products, into one food group. Similarly, the Physicians Committee for Responsible Medicine (PCRM), a group that advocates for animal welfare and consumption of plant-based foods, plans to file a petition asking the U.S. Department of Agriculture (USDA) to change its nutrition advice on MyPlate by removing the dairy group and replacing the protein portion of the plate with a legumes category. Last year, when the United States was updating its dietary guidelines, earlier drafts including recommendations that Americans eat less meat, both for health reasons and “to help protect the planet.” Ultimately these recommendations were dropped from the final guidance.
The Dairy | September 2017
DAY IN THE LIFE Jeanne Kelly Head of Group Communications & Sustainability, Ornua
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1.
How did you get into your job?
I was very lucky to begin my career with a banking internship in New York. While I loved working in New York the world of banking was not for me. I moved home and began working for a Public Relations agency. Communications was a much more natural fit. I quickly became hooked on the fast pace, no day is the same, work life. Suddenly digital was booming and I wanted to learn more. I took a little step back with the hope to move forward and joined a Digital Advertising & Marketing agency in a more junior role. I quickly learned the trade and began to move forward again. I always toyed with the idea of an inhouse role but feared I’d be bored. I was so wrong! Five years ago, I joined the then Irish Dairy Board (we rebranded to Ornua in 2015) as its Corporate Communications Manager. The best decision of my career to date.
2.
What are your responsibilities?
My team and I are responsible for groupwide communications. We have a very busy and interesting remit that includes corporate activity, media relations, crisis management, supporting our in-market teams around the world, internal communications, brand guardians, design & development of engaging communications tools (video, advertising, trade shows, events) sponsorship and my favourite; farmer relations. As a cooperative, keeping our farmer members updated on the work we are doing on their behalf is a key element of Ornua’s communications strategy. We are also responsible for devising and managing Ornua’s Sustainability Framework - Our Way Matters.
The Dairy | September 2017
3.
What does an average day look like?
I like to start early while the office is quiet. No day is really the same. It can vary from dealing with media requests, managing an upcoming Trade Mission, meeting our partners at the NDC to discuss plans for the NDC & Kerrygold Quality Milk Awards, preparing for a speaking event, drafting briefing documents on Brexit, bringing our international customers on a farm visit followed by a factory tour to Kerrygold Park, meeting our members to discuss a Carbon Footprint project and running an internal sustainability conference. I work with a creative and energetic team; spending time with them is a very important part of day.
4.
What is the best thing about your job?
I love that we work on behalf of Irish dairy farmers. My mum grew up on a dairy farm in Listowel. She often proudly reminds me that I have returned to my roots. Our job is to add value to Irish milk so can we return the best price to Irish dairy farmers. The teams I work with take great pride in that responsibility. Also, I feel lucky to work in an industry with many talented and sound people. It makes coming to work each day, very easy.
5.
What are the challenges?
The nature of the job means that we are faced with very varied and challenging issues daily for example,
27
Brexit, butter pricing and greenhouse emissions. Managing these in a very fast paced environment can be both testing and very rewarding. Farmer meetings can also be challenging, particularly when the milk price is weak. I remember my first one; I was very nervous leading up to it, and delighted with myself afterwards.
6.
Where do you see yourself in five years?
Continuing my role in doing my bit to protect and promote Ireland’s dairy industry. And hopefully still loving it.
7.
What skills do you think you need to succeed in your role?
Firstly, I think you really need to believe in what you’re doing. I genuinely feel passionate about Ornua and the industry and this makes my job much easier. With so much to learn, being curious is also very important. Key skills include being a strong and honest communicator, ability to lead and inspire your team, open to change, drive to build and manage a strong a network of stakeholders, enthusiasm and optimism, quick decision making, creativity and the ability to understand the bigger picture. I got the best advice recently - worry less and wonder more!
The Dairy | September 2017
NDC & DAIRY INDUSTRY UPCOMING EVENTS AUTUMN 2017 National Ploughing Championships 2017 – 19th to 21st September - Tullamore The NDC will as usual have a major presence at this year’s National Ploughing Championship’s in Tullamore from 19th to 21st September. Our theme for this year is The Complete Natural and we are planning to have a festival theme across the stand including an authentic Milk Bar and there will be a yoga session or two! Our ambassadors confirmed so far for this year, include former Olympian and fit foodie, Derval O’Rourke; RTE’s Karl Henry and a number of health professionals from our partners in Cappagh Hospital who will be discussing the importance of good bone health. We will have tastings again this year from some of our members at our Co-op Marketplace and live cooking demonstrations with chefs Currabinny, Brian McDermott and Clodagh McKenna.
28 NDC/Cappagh Hospital Symposium – 12th October - Dublin Celebrating our partnership with Cappagh National Orthopaedic Hospital, we are holding an evening Symposium at the hospital on Thursday 12th October. The event which is for healthcare professionals is entitled Advancing Orthopaedic Outcomes and will include a number of interesting speakers. NDC & Kerrygold Quality Milk Awards 2017 – 4th October - Dublin Our three judges for the NDC & Kerrygold Quality Milk Awards have been visiting the 14 farm finalists selected this year. Dr. David Gleeson (Teagasc), Dr. Jack Kennedy (Irish Farmers’ Journal) and Professor Patrick Wall have a challenging role choosing the shortlist of finalists for this year as the standard is so high. All will be revealed at the awards ceremony on 4th October. For more information please visit www.qualitymilkawards.ie
The Dairy | September 2017
IDF World Dairy Summit – 30th October to 3rd November - Belfast Wide-ranging and engaging, the IDF World Dairy Summit 2017 programme will provide a comprehensive examination of all the major issues making a difference to the world of dairy, as well as insights into how delegates can, in turn, make a difference to the sector’s future. The conference opens on Monday 30th October with the World Dairy Political/Agricultural Leaders Forum. This brand-new Forum will provide a platform for the political and agricultural leaders that will shape the sector’s operating environment. This will be followed by the World Dairy Leaders Forum which will see senior company leaders discuss their vision for the sector’s future. The IDF will then showcase its work in the IDF Forum in the afternoon. For further information and to book tickets please visit http://idfwds2017.com/
29 NDC Symposium for Health Professionals and Dieticians – 1st November - Dublin On Wednesday November 1st 2017, a symposium entitled ‘The Milk Matrix’ will be hosted by the NDC in Dublin as part of the European Milk Forum’s Symposium Roadshow. Created in 2011, EMF comprises of dairy organisations from eight European countries who work together to disseminate relevant information on the nutrient richness of milk and dairy products. There will be three presentations given by experts in this area, as outlined below, with a panel discussion led by Philip Boucher-Hayes, RTÉ Journalist and Broadcaster. Speakers for the event are Professor Arne Astrup, Director, Department of Nutrition, Exercise and Sports, University of Copenhagen; Professor Ian Givens, Institute for Food, Nutrition and Health, University of Reading UK; and Dr Emma Feeney Food for Health Ireland, University College Dublin.
The Dairy | September 2017
We hope you enjoyed this edition of The Dairy. For further information on any of the content shared, please visit ndc.ie or contact us on +353 1 290 2517 or info@ndc.ie.
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