Next on the Menu

In this episode we speak to Tony Lowings, Global CEO of a universal family favourite - fast food giant, KFC. Whilst extremely busy managing the $26 billion business that comprises more than 24,000 restaurants in over 147 countries, Tony generously sat down with us to share his thoughts on the future of food. Tony provides insight on the innovation culture at KFC, his predictions for what’s coming next and what he believes sets pork apart. Whilst host Mitch Edwards pushes for Kentucky Fried ‘Pork’ and the best kept secret in history – the Colonel’s 11 herbs and spices recipe – our co-hosts both use this opportunity to extract insights from an incredible thought leader. Do not miss this episode.

APL has a new strategic five-year plan with a bold and audacious ambition – to make Australian pork the nation's preferred protein and sustainably add $1 billion to farm gate value by 2025. In this episode, Mitch and Billy chat with CEO Margo Andrae to understand the direction and vision for Australian pork and the progressive culture and values she is building at APL. They talk through the actions, the goals and how the organisation will work collaboratively to ensure Australian pork remains affordable for shoppers, safe for workers, responsible to the planet, considerate of the animals, nutritious for consumers and viable for our producers.

This week we speak to Eli Court from ClimateWorks. Eli’s professional life is dedicated to helping people transition to a zero emissions future and his expertise lies in making sense of complex technical and social research. Eli builds teams that turn research into effective on the ground projects, which is good news for us! Currently, Eli leads ClimateWorks’ Land Use Futures program, an initiative supporting the shift to sustainable food and land use in Australia.

What drives Eli is making a contribution to leaving behind a better world and he explains meeting the climate challenge also means making people’s lives better in other ways – improving people’s livelihoods, improving people’s resilience, reducing pollution and restoring nature. We’ve got in on good authority that his favourite pork dish is a roast pork Banh Mi after only discovering pork at the rebellious age of 18.

Diana Rodgers has recently co-authored and launched her book, Sacred Cow: The Case for Better Meat and in an incredible feat of hard work, she is about to release the companion film which she also directed and produced. With her background as a “real food” nutritionist and sustainability advocate, Diana presents clear and impactful arguments for the place of meat diving straight into the environmental, nutritional and ethical debates. Diana lives near Boston, Massachusetts and is an author of two other books, runs a clinical nutrition practice, hosts the Sustainable Dish Podcast, and is an advisory board member of Animal Welfare Approved and Savory Institute in the US.

Renowned chef, Nino Zoccali has a fiery passion for good produce and amazing food. Nino grew up in country Western Australia, his family farming in the region for almost 100 years. Today, Nino remains committed and connected to agriculture and the land. At just 25, he opened his first restaurant in Margaret River and today he owns and operates two of Australia's most awarded Italian restaurants in Sydney. In this episode, Nino shares his take on rebuilding consumer connections to the supply chain, where pork will fit on post-COVID menus and his urgent message to both APL and our producers, in cementing a sustainable future.

Stephen has a passion for 'fair' which makes absolute sense considering his role at Fairtrade Australia & NZ (Commercial Partnerships Lead) sees him responsible for helping businesses in Australia source coffee and cocoa from cooperatives in developing countries and thus makes sure our businesses here are tapping into ethical sourcing options. Stephen also worked in the pork industry previously for over 12 years and with a keen interest in food, including a specific fennel dusted crackling on his roast pork, Stephen confidently delves into some big issues for our pork producers - including traceability, climate change, innovation and consumer demands.

Luke Leyson didn't quite realise the wild ride he was in for when he first signed up to butchery. In fact, it was supposed to be a stepping stone to a career as a chef. He's now adamant that being a butcher deserves the same 'rock-star' status as chefs get these days, that he's stopping at nothing to ensure that happens. He's represented Australian on the global meat stage, is using social media to amplify his voice and, from his corner of the world in Adelaide, is making huge strides in profiling and innovating Australian pork.

We could listen to Melissa Clark-Reynolds, a futurist from New Zealand, for hours... Believe us when we say, Melissa has the most incredible insights and predictions for what's coming for the global meat industry and she shares what she picks are the biggest challenges and opportunities for the Australian pork sector. Not only is Melissa brilliantly clever she has the ability to break issues down and pinpoint the most important facts and explain them in a way, that put simply... just clicks. The youngest women to attend NZ university at just 15, Melissa describes her career as an eclectic mix but officially, is known as a social entrepreneur, professional director and futurist, where she works with companies, particularly around the application of new technologies. She was awarded the Order of NZ Merit for Services to Technology in 2015 and in 2007 she was the first New Zealander to train with Al Gore as a Climate Project presenter. She’s passionate about championing climate and sustainability issues and most of her work involves the future of food and agriculture.

Welcome to Australian Pork Lt’s new podcast ‘Next on the Menu’ hosted by APL Chairman, Andrew ‘Billy’ Baxter and GM of Business & Innovation, Mitch Edwards. As co-hosts, Billy and Mitch, have lined up guests selected to challenge Australian pork producers, and those interested in the future of food, on how they operate their businesses and how they think about innovation and opportunities.