Ravensdown partners with Footrot Flats to celebrate Kiwi farming heritage
Ravensdown has announced a collaboration with Kiwi icon, Footrot Flats in an effort to bring humour, heart, and connection to the forefront of the farming sector.
Farmer-owned cooperative Ravensdown is looking for a new chief executive.
Current chief executive Greg Campbell will be leaving the role in May next year.
Ravensdown chairman John Henderson will be leading the board’s selection committee.
“Greg’s accomplishments have been exceptional and, on behalf of all stakeholders, I want to thank him for his leadership,” says Henderson.
“We will now follow the process to ensure a smooth transition and appreciate the staff and management’s efforts as we select an appropriate successor.”
Campbell, who has headed Ravesndown for eight years, says the time felt right to move on, but there was no specific role lined up.
“I’m a director on several boards and that seems enough at this point. I’ve been a CEO for different organisations now continuously for over two decades so it will be good to pause, take stock and see what life holds in store,” he says.
“I’ll be leaving a cooperative that is in good heart and in a strong position to help shareholders with their goals relating to food production and environmental impact.”
While the North Island is inundated with rain, Southland is facing receding water levels as warm weather and lack of rainfall continues.
Entries have opened for the 2026 Fieldays Innovation Awards.
Organisers are expecting another full field of 40 of the country’s top shearers for the popular Speed Shearing event at this year’s Southern Field Days at Waimumu.
The Southern Field Days Innovation Awards have a great record in picking winners and the winner of the 2024 event will be putting up a display to support the event at this year’s show.
A buoyant farm economy should make for a successful 2026 Southern Field Days, says chairman Steve Henderson.
Animal welfare is of paramount importance to New Zealand's dairy industry, with consumers increasingly interested in how food is produced, not just the quality of the final product.

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