The Dairy | August 2020

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Dairy consumption increases during Covid-19

A day in the life with John and Sally McKenna

Conversations with NDC Chairman Eamonn Carroll

Delicious Summer recipes from Donal Skehan

The Dair y AC TIVIT Y U PDATE F O R N D C AND DAI RY I NDUSTRY STAKEHOL DERS | AUGUST 2020

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Why are Centra, SuperValu and Tesco so big on locally Why are and Centra, SuperValu sourced packaged milk and so big on locally withTesco the NDC trademark? sourced and packaged milk with the NDC trademark?

It’s a question of commitment.

It’s of commitment.

With a thequestion NDC trademark – proof of locally sourced milk from farm to fridge – you can ensure you’re getting fresh, locally farmed and packaged milk.

With the NDC trademark – proof of locally sourced milk from farm to fridge – To show your support localfresh, Irish communities, fresh produce, you you can ensure you’re for getting locally farmedjobs andand packaged milk. know where to go and what to look out for on pack – the NDC Trademark.

To show your support for local Irish communities, jobs and fresh produce, you know where to go and what to look out for on pack – the NDC Trademark.

www.ndc.ie

www.ndc.ie

WELCOME The importance of celebrating Irish Food right now.

Covid-19 has created huge uncertainty for us all but the one thing we can continue to rely on is fresh high-quality Irish food, thanks to the resilience of farmers and food producers of Ireland.

We need to celebrate the reliability and trust in Irish Dairy that has always been there.

The NDC launched its producer advocacy campaign on 6th April celebrating Irish dairy farmers who continued to produce top quality milk which provides consumers with a range of nutritious and versatile dairy products.

The campaign ads showcase stunning footage of Irish farms captured throughout the years from the finalists of the NDC & Kerrygold Quality Milk Awards. These high-impact visuals tell the story of hard-working farmers, caring for their land and their grass-fed cows. The campaign’s second phase show-cased Irish consumers sharing their dairy moments throughout the day while in lockdown, reminding us how much our product is enjoyed across the Process Colour age spectrum. Over nine weeks, 65% of adults saw this NDC-led campaign at least four times.

Our recent research of dairy PROCESS habits PROCESS PROCESS consumption indicates a positive ORANGE 287 369 reappraisal among the under 35’s; C 68% C 2% C 100% AlmostM 40% consumers M 0%under 56% of Irish M 75% Y 100% Y 100% Y 2% 35 have increased their dairy (milk, K 0% K 3% K 18% cheese and yogurt) consumption since the beginning of the Covid-19 lockdown, as families and households have sought nutritional value, local natural produce and assurance of quality during uncertain times. On top of this, almost all consumers [88%] state that Irish dairy produce is superior to other countries produce and 82% want the Irish dairy sector to be successful and supported into the future.

As Irish consumers prepare for a new school year in a recessionary environment, the NDC will focus on dairy’s relevance in schools, at home and on-the-go. As part of our EUfunded school milk scheme a range of educational material has been developed for classroom or home-based learning.

Over 30 videos in Irish and English are available as a resource to highlight both the origin and benefit of Irish Dairy for students, teachers and parents. This will form part of NDC’s back to school campaign.

The NDC’s focus on locally sourced milk will increase as part of a consumer and retail Trademark campaign. While Centra, SuperValu and Tesco continue to support our liquid milk producers through a commitment to stock Trademark milk, other retailers merely pretend to do so and ultimately mislead their shoppers. During this economically challenging time in the NDC will take a proactive role, providing shoppers with origin information so they can make an informed fresh milk purchase and consider how best they can support their local community.

Zoë Kavanagh Chief Executive For further information on any of the content shared or for more information on the National Dairy Council, please contact us. +353 1 290 2517 hello@ndc.ie ndc.ie

The Dairy August 2020

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Delivering Sustainable Irish Dairy

Choosing Dairy during Lockdown

New research by the European Milk Forum, as part of the EU-funded Sustainable Dairy in Europe campaign

40% of Irish consumers under 35 increased their dairy consumption during Covid-19 restrictions

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NDC commissions new book devoted to the subject of MILK

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Expert advice in challenging times

A Day in the Life

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Renowned food writers, John and Sally McKenna

A Perfect Match

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Leinster Tennis and NDC partner up...

Advice to support a healthy body and mind

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NDC-REPS Webinar on Workplace Wellbeing Day

Moo-ving throughout HomeSchooling

With Pat Divilly

The NDC’s Moo Crew primary school initiative

A Focus on...

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Eamonn Carroll, National Dairy Council Chairman

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Keeping informed of the Benefits of Dairy

Advertising in Challenging Times

The Dairy Nutrition Forum is keeping health professionals informed...

Opportunity to connect consumers with dedication of dairy farmers and quality of dairy produce

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Global Dairy News

with Kevin Burkum, Communications Director of the Global Dairy Platform

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Taking a Farm Walk...Virtually

World Milk Day

The year of virtual events even on a farm

NDC ambassadors, Kellie Harrington and Greg O’Shea raise a glass on World Milk Day

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Recipes from Donal Skehan

Why not try out these delicious summer recipes created by Donal Skehan using the best of European cheeses for the Cheese Your Way campaign.

NDC & Kerrygold Quality Milk Awards to proceed in 2020

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DELIVERING

SUSTAINABLE IRISH DAIRY Fresh milk, cheese and yogurt have always been a cornerstone of Irish family diets, due to the natural nutritional value of dairy; our grass-based production system; and the assurance of quality you have when consuming fresh Irish dairy. The coronavirus pandemic has only reinforced the importance of dairy in Irish diets.

Today’s Irish consumers, however, are also seeking action on climate change and sustainability from all sectors of society, including the dairy industry.

Recent research by the European Milk Forum, as part of the EU-funded Sustainable Dairy in Europe campaign, supports this view.

The European Milk Forum - which aims to address the conversation on the challenges of sustainability, climate change and the determination of the dairy sector to be part of the solution carried out comprehensive research in six countries: Ireland, Northern Ireland, Belgium, Denmark, France and the Netherlands, involving over 2,000 Irish people.

The Irish research also found that:

96%

91%

of consumers overwhelmingly believe in climate change

believe that we can prevent all or the most serious consequences of climate change

77%

79%

of Irish consumers think our outdoor grass-fed dairy is more natural and climate-friendly than that from other countries

believe that for the preservation of our planet, we need to change the way we consume and produce all of our food.

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The Dairy August 2020

They believe the load of responsibility for action should be shared principally between the production industry [57%], consumers [49%] and politicians [49%].

Zoë Kavanagh says “Despite this belief in climate change and the desire for action, when it comes to purchasing decisions, price [46%], nutritional value [34%] and healthiness [31%] are the most important factors for consumers.

A food’s carbon footprint is only a significant issue for one in ten [10%] consumers, whilst sustainable packaging is an issue for one in five [19%].

With only two out of five consumers [42%] feeling well-informed about sustainability, it is clear there is a lot of work to be done by stakeholders right across Government, civil society and industry.” said Ms Kavanagh.

Taking Action The research also finds that three in four [77%] Irish consumers think our outdoor grass-fed dairy is more natural and climate-friendly than that from other countries. But that doesn’t mean that consumers don’t want action; in fact, eight in ten [79%] say that for the preservation of our planet, we need to change the way we consume and produce all of our food.

According to Ms Kavanagh, while our indigenous dairy farmers and producers are starting from a strong sustainability position, they are also committed to playing their part in a national effort to address climate change.

In comparison to other countries, we have a low-intensity farming system, with an average milk yield of about 5,500 litres per cow. Grass provides two and a half times more consumable protein than grain for the Irish herd, and with a much smaller carbon footprint,” Zoë explains.

“Across the country, farmers are reducing emissions from soil management, incorporating clover into their grass management - to act as a natural fertiliser - and utilising lime to increase soil pH. Farmers are also doing a lot onfarm in terms of reducing their energy usage. Sustainability experts are working with farmers to improve water quality, looking at preventing surface run-off, safe water management and control of nutrient loss. Almost every dairy farmer in Ireland has now been certified under the Sustainable Dairy Assurance Scheme in Ireland (Origin Green), for taking important steps towards improving sustainability.”

Beyond the Farm Gate Looking to the future, recognising the carbon capture value of our farms and acknowledging the differences between the methane and the carbon dioxide cycle are areas which will need to be addressed. Ireland’s grasslands and hedgerows are carbon sinks, soaking up the carbon dioxide from every sector of society’s emissions, but they haven’t yet been attributed a carbon capture value.

When it comes to methane emissions the science is still evolving, but it is becoming clear we may need to differentiate the biogenic methane cycle, which has a 10-12 year lifecycle, from the carbon dioxide cycle, which is a 200-year cycle. As Shane McDonagh, an environmental researcher at University College Cork, has recently pointed out, “cow burps are not the same as car emissions”. In New Zealand – a global leader on climate action and where agriculture is central to the economy like in Ireland – Jacinda Arden’s Government has already separated biogenic methane from carbon dioxide emissions in their ambitious Climate Change legislation.

Zoë said that Irish dairy farmers and producers were committed to improving sustainability and taking meaningful action on climate change while continuing to do what they do best.

“Now and into the future, Irish dairy farmers and producers are committed to delivering sustainable, locally-produced and high-quality milk and dairy products to Irish families, whilst also protecting our precious biodiversity and stewarding our land for future generations”.

Sustainable Dairy in Europe is a threeyear EU-funded campaign that aims to disseminate facts and solutions on how to safeguard our planet, reduce climate change and promote sustainability in dairy systems. To learn more about the Sustainable Dairy in Europe campaign visit www.ndc.ie or twitter.com/ EuDairyIRE

“Now and into the future, Irish dairy farmers and producers are committed to delivering sustainable, locally-produced and high-quality milk and dairy products to Irish families, whilst also protecting our precious biodiversity and stewarding our land for future generations”.

Zoë Kavanagh, Chief Executive, National Dairy Council

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CHOOSING

DAIRY

In times of unprecedented crisis such as we are experiencing right now, consumers naturally go back to basics. During the unexpected snow fall of March 2018, the two things that sold out first from supermarket shelves were milk and bread!

39%

88%

82%

of consumers under 35 increased consumption of milk, cheese and yogurt

state that Irish dairy produce is superior to other countries produce

want the Irish dairy sector to be successful and supported into the future

Almost 40% of Irish consumers under 35 increased their dairy (milk, cheese and yogurt) consumption since the beginning of the Covid-19 lockdown, as families and households sought out nutritional value, local natural produce; and assurance of quality during uncertain times. While 91% of Irish consumers still think we can prevent all or most of the catastrophic consequences of climate change, when it comes to making food purchasing decisions, price [46%], nutritional value [34%] and healthiness [31%] trump carbon footprint [10%] and sustainable packaging [19%] concerns.

These are some of the findings of new consumer research of 2,000 Irish adults recently released by the European Milk Forum, as part of its “Sustainable Dairy in Europe” campaign to gain a better understanding of consumers’ perceptions of sustainability, climate change and the challenges they pose in relation to the dairy sector.

Zoë Kavanagh said the research demonstrated that Irish consumers value dairy products as well as our dairy industry, “In these unprecedented times, it is heartening to know consumers are seeking out dairy products because

they know they can rely on their natural nutritional value and they can be assured of the quality of locally-produced Irish dairy.

Our research shows that almost four in ten [39%] consumers under 35 have increased their consumption of milk, cheese and yogurt during the Covid-19 pandemic, On top of this, almost all consumers [88%] state that Irish dairy produce is superior to other countries produce and 82% want the Irish dairy sector to be successful and supported into the future.”

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A DAY IN THE LIFE...

JOHN & SALLY MCKENNA Renowned food writers John and Sally created the Bridgestone Guides and are authors of a new book about milk to be published in the Autumn What are your backgrounds?

John is from Andersonstown in Belfast, and went to school there before going to college at UCD. Sally grew up in Fiji, and consequently considers herself a citizen of West Cork! We met in Northern Ireland, aged 17 and 15 and have been together ever since, living in West Cork for the last 25 years.

How did you get involved in writing about food and travel guides?

John was an impoverished barrister, which left us plenty of time to backpack around Europe and Asia, and we saw how important an indigenous food culture is to a country and wanted to discover the same in Ireland. A Dublin publisher promised to publish the book if we wrote it, so we bought a car for a £100, thirty years ago, and off we went.

What does an average day look like?

Never the same twice. We might be on the road, researching, we might be at home testing recipes for a new book, such as MILK. Our summers are usually spent bringing our event company - Theatre of Food - to Electric Picnic, Latitude in the UK, and Kaleidoscope festivals.

What is the best thing about the job?

Discovering people’s creativity and seeing how Ireland’s food culture has been transformed into a world-class food destination over the last three decades.

Thanks to years of travelling, we have a friend in every town in Ireland.

What are the challenges?

Nobody understands! But it can be quite hard to eat in restaurants day after day.

The challenge nowadays is to keep up with the new openings throughout the entire of Ireland – which means more travel, and more eating!

If you weren’t doing this job what would you be doing?

Sally – I am fascinated by Irish seaweed, and would love to show people the magic of the foreshore in guided groups. John – I’ve never had a proper job. I’d like to be a farmer, but I would have to go back to college to learn the skill.

What are your most memorable meals or stays in Ireland?

Because standards keep rising, we have memorable experiences in restaurants and hospitality destinations every month of our lives. How lucky are we?

NDC commissions new book devoted to the subject of Milk The NDC has worked with renowned food writers John and Sally McKenna to write a new book on the subject of MILK. Everything you ever wanted to know on the subject of this magic liquid from the history and heritage of dairy farming in Ireland to the ancient craft of buttermaking. It also includes 60 exclusive milk recipes from some of Ireland’s leading chefs and food writers and will be on sale from midSeptember 2020.

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EXPERT ADVICE TO SUPPORT A HEALTHY BODY AND MIND IN CHALLENGING TIMES The NDC has worked with health experts, influencers, athletes and chefs over the last number of years through their Health and Wellbeing Evenings held around the country. The events provide an opportunity to educate consumers around the role of dairy as part of a healthy lifestyle. They also showcase the use of local dairy products through live cooking demonstrations. As the country faced uncertain times over the past few months, the NDC sought to continue its work by bringing these events to life in print and online.

Registered Nutritionist and Wellness Manager with the NDC, Caroline Gunn, explains: “The National Dairy Council has hosted over thirty Health and Wellbeing Events nationwide in conjunction with our member co-ops over the past ten years. These have been a wonderful way to provide advice and tips to local communities on nutrition and wellbeing from experts such as Dietitian, Paula Mee and Chartered Psychologist, Shane Martin.

“With the entire country affected by the current pandemic, we wanted to continue to bring guidance on important topics to communities in a meaningful way.”

This information was communicated through press releases and promoted through the NDC website and its social channels.

In addition, a 5-week series of articles ran in the Irish Country Living magazine of the Irish Farmer’s Journal addressing aspects of wellness including: • Mental Health with Chartered Psychologist, Shane Martin; • Healthy Eating with Dietitian Louise Reynolds; and

Caroline Gunn, RNutr.

NDC Nutritionist The NDC created a ‘Health and Wellbeing Series’ with practical guidance and insights alongside experts on relevant topics such as: healthy eating for home-schooling and working-fromhome; coping with cocooning and cabin fever; maintaining social connections through isolation; building resilience in the face of uncertainty; and the importance of keeping physically and mentally active.

• Keeping Active with EU ‘Everything Starts with Milk’ ambassador and Rugby 7s International, Greg O’Shea.

These articles were featured in print, online and in a video series to maximise engagement and reach. Three of the series contributors also featured on the Midlands C103 radio station for the ‘Country Life’ programme.

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NDC-REPS Webinar on Workplace Wellbeing Day The role of dairy foods, such as milk, in sports recovery is well established and the NDC works to share this research with exercise professionals across Ireland. The Register for Exercise Professionals (REPS) represent personal trainers, fitness instructors and Pilates instructors and the NDC has developed a strong partnership with their members over the past four years.

A PERFECT MATCH

Leinster Tennis and NDC partner up...

Leinster Tennis and the NDC announced a new partnership in early June. The partnership will involve working together across a number of activities to promote and raise awareness on the importance of a healthy, balanced diet for tennis players and the beneficial role that dairy can play as part of this.

Leinster Tennis has 81 member clubs, comprising of 38,000 registered players and 30,000 informal players across all age groups. The NDC will provide nutrition advice for their players through a variety of communication channels, including website, social media and presentations.

Registered Nutritionist with the NDC, Caroline Gunn, explains why the partnership is an ideal fit: “We are delighted to team up with Leinster Tennis and support them in delivering nutrition expertise to their players and coaches across their 81 clubs. It is an ideal partnership, with dairy being a nutritious food that can be enjoyed across the life stages; and with tennis being a sport that is also enjoyed by players aged four to 94! We also know from evolving research why dairy may provide an ‘advantage’ for tennis players when it comes to recovering after exercise.

“We also know from evolving research how dairy can provide an ‘advantage’ for tennis players when it comes to recovering after exercise.”

On Workplace Wellbeing Day (1st May), a live webinar with Pat Divilly, personal trainer and motivational speaker, guided members through a talk on resilience.

This was a welcomed topic at a time when many of the REPS members were temporarily out of work due to the Government-guided closures of gyms and leisure centres.

Over 100 attendees nationwide logged on and the feedback was very positive, with one describing it as “an excellent webinar on a very relevant topic”.

Caroline Gunn, RNutr.

NDC Nutritionist This is because milk naturally contains nutrients that can help address the ‘3 Rs’ of post-exercise recovery: providing natural carbohydrate to help refuel energy stores; high-quality protein to assist with muscle repair; and is a fluid with natural electrolytes to help the body rehydrate”.

CEO of Tennis Ireland, Richard Fahey, added: “As the NGB responsible for the development of the sport on the island of Ireland, we welcome the support of such a key Irish industry and look forward to the undoubted benefits that will accrue to both parties as we develop this new relationship.”

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MOOVING THROUGHOUT

HOMESCHOOLING! When schools shut indefinitely due to the Covid-19 crisis, many primary school pupils were missing the classroom structure that they experienced while at school. To help counteract this, the NDC’s Moo Crew primary initiative developed online videos to deliver lesson plans and activities specifically designed to help parents home-schooling children.

The videos are fronted by teacher and presenter, Micheál Ó’ Ciaraidh from CúlaTG4 and Operation Transformation’s 10@10 in his own classroom. Each video is accompanied by optional worksheets and activities that allow children to learn a wide range of interesting facts about nutrition, dairy foods, dental hygiene, keeping active and dairy farming! All videos and lesson plans are available in Irish and English.

The Moo Crew initiative is a trusted tool for parents and pupils across Ireland. Importantly, the programme was developed in consultation with primary teachers, the Irish primary school curriculum, registered nutritionists and the Dental Health Foundation. Each lesson can be carried out in conjunction with subjects, or they can be undertaken as stand-alone topics.

In addition to the lesson plans, practical stand-alone activities such as puzzles, crosswords, wordsearches and child-friendly recipes were added to the Homeschooling resource on the Moo Crew website. The website itself also underwent a transformation and has been updated to provide users with a better experience and easier access to the growing number of resources available on the site.

To ensure that teachers and parents were aware of the new resources, a nationwide campaign covering national radio, print media, social media and across teacher’s publications ran between May and June. A significant increase in traffic across the site was recorded during this period, further highlighting the potential to provide much-needed resources during these uncertain times.

To ensure that School Milk is at the fore of parents and school’s minds when reopening in September, a Back to School campaign is in development as well as a free School Milk promotion for returning schools in partnership with the NDC’s School Milk suppliers.

Nutrition Webinars for Secondary Schools Two secondary schools took part in EU School Milk online nutrition webinars delivered by dietitian Paula Mee. Both schools had very positive feedback following the webinars and engagement with attendees was very strong. Additional schools have indicated that they will avail of the opportunity for online webinars when schools reopen in September.

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FOCUS ON

EAMONN CARROLL The Dairy spoke to Eamonn Carroll, dairy farmer and Chairman of the NDC. Eamonn Carroll, a dairy farmer in Loughmore, Co. Tipperary, has been on the National Dairy Council Board since 2015, representing the Irish Creamery Milk Suppliers’ Association (ICMSA).

He was elected to the position of chair in February 2019. Key to Eamonn’s dedication to the role at the NDC is his drive to communicate the message of Irish dairy and its credentials to consumers: “I’m a working dairy farmer with 200 acres, milking 90 Friesian crosses. I supply milk to Centenary Thurles Coop in Tipperary and I also rear some 120 head of cattle, which I sell at Templemore mart.

I’m proud as a farmer to say that Irish dairy is the most efficient production system in Europe; however, from a consumer perspective, there is probably a lack of awareness around what, specifically, the sector is doing. We have a lot of data from the Teagasc system and we know that Irish cows are obviously on a natural grass diet, predominantly outdoors. We have a less intensive farming system than other countries, with an average milk yield of about 5,500L per cow, and grass providing 2.5 times more consumable protein than grain.”

Natural resources Eamonn points to Ireland’s temperate climate as an important factor in our grass-based system: “Building on that we have abundant rain, which means our grasslands are naturally irrigated – 99 per cent of the water we’re using is rainfall. And sustainability experts are working with farmers to improve water quality, looking at preventing surface run-off, safe water management and control of nutrient loss. Work is also underway looking at soil management to reduce carbon emissions, fertiliser usage

to improve our environmental status with regard to nutrients, and farmers are doing a lot on-farm in terms of energy.”

He also notes the efforts on farm to reduce carbon emissions: “We’re doing a lot of work on-farm to get better.

Over the time that milk production has doubled, emissions per litre of milk have declined by 15 per cent.

Despite expansion, we are becoming more efficient, but that of itself is not enough. I think now that the bulk of our expansion has been delivered; it’s about each farming enterprise understanding their global greenhouse gas (GHG) emissions, understanding their carbon footprint, and doing things to reduce it.”

NDC role The National Dairy Council champions the role of quality, pasture-based dairy and its nutrition benefits in supporting healthier and more active living. “We are a private, farmer-funded marketing agency and work to promote and protect Ireland’s internationally renowned dairy reputation. We really work on the consumer piece, ensuring that dairy stays relevant and an important part of the Irish everyday diet for its nutritional and health benefits.”

Eamonn outlines the funding behind the NDC: “The NDC has two key sources of funding. The first is the voluntary levy that comes from 70 per cent of dairy farmers. That amounts to approximately €3.2m. The challenge around operation of the levy system is two-fold: firstly, it’s voluntary and, secondly, it’s not 100 per cent representative of all dairy farmers. And, at a time when dairy needs to reassure the questioning consumer in the area of climate, animal welfare and nutrition, I believe a partially funded organisation has insufficient resources to do the job to its maximum effect. The sector is being challenged more now

than ever before and an organisation that only has 70 per cent membership can only do the job to 70 per cent effectiveness. And I think this is a time when we need to have 110 per cent effectiveness.

“The second source of funding is Europe.

The NDC leverages the €3.2m to bring in an additional €2m from Europe. €1.4m of that is linked to the School Milk Scheme, with the balance linked to joint promotion projects.”

The challenges These challenges come in many forms and Eamonn points to Covid-19 and Brexit as two major factors presenting both challenge and opportunity for those in dairy: “Covid-19 has created huge uncertainty for us all but the one thing we can continue to rely on is fresh high quality Irish food, thanks to the resilience of farmers and food producers of Ireland. We need to celebrate the reliability and trust in Irish dairy that’s always been there. However, spread of Covid-19 has had a dramatic impact on international dairy markets. In particular, the foodservice sector has been adversely affected with restaurants, airlines and hotels shut across Europe.

Milk destined for foodservice customers is now going in to other production areas such as powders and butter.

“The other big challenge is the threat of Brexit to the Irish dairy industry. It’s still not clear and while the future is still uncertain, we must endeavor to prepare ourselves as an industry for every possible scenario. Whatever happens at the end of this year, our objective will be to ensure that our UK customers and consumers continue to enjoy the very best of Irish dairy products and that the inevitable negative consequences of Brexit are minimized for all our stakeholders.”

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KEEPING INFORMED ON BENEFITS OF DAIRY Dairy Nutrition Forum is a scientific publication produced by the National Dairy Council, in partnership with Food for Health Ireland. It reviews the latest scientific research across a wide range of nutrition topics, relevant to dairy. As health professionals have limited time to keep in touch with evolving research, the publication assists by leveraging relevant topics and summarising key findings, in a concise four-page article.

Each edition is written by a guest scientist, with expertise on the specific topic. Researchers from Food for Health Ireland also showcase novel dairy research which is being conducted in Ireland. The most recent edition focuses on the role of dairy in supporting

maternal and infant health. It highlights the wide range of nutrients provided by dairy foods and their specific roles during pregnancy; particularly in supporting infant growth and development. It also emphasises the importance of dairy as part of the Food Safety Authority of Ireland guidelines for healthy eating during pregnancy.

The next edition will review the scientific literature on A2 Milk. Hard copies of each edition are stocked in academic libraries across the country and delivered to approximately 800 members of the Irish Nutrition and Dietetic Institute.

They are also available to download from the Health Professional section of the NDC website.

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Dairy nutrients with specific roles relevant during pregnancy: • Calcium, phosphorus, protein: Normal growth and development of bones • Calcium, vitamin B12, zinc: Cell division and specialisation • Vitamin B2, vitamin B12: Functioning of the nervous system and red blood cell formation • Iodine: Normal growth and cognitive development • Vitamin B5: Synthesis of steroid hormones and neurotransmitters • Zinc: Normal fertility and reproduction • Folate: Maternal tissue growth during pregnancy The Dairy August 2020

Advertising in Challenging Times: Opportunity to Connect Consumers with Dedication of Dairy Farmers & Quality of Dairy Produce While, the reality of Covid-19 has been challenging for us all, it has presented a powerful moment to connect consumers with Irish dairy.

Dedication of Irish Dairy Farmers In April the NDC launched a new TV and Radio campaign, celebrating the dedication of Irish dairy farmers.

Covid-19 created huge uncertainty for all of us, but one thing we can continue to rely on is fresh, quality Irish Dairy thanks to the hard working farmers of Ireland.

The ads showcase stunning footage of Irish farms. These high-impact visuals tell the story of hard working farmers, caring for their land and their grassfed cows. The ad closes with fresh milk being poured, paired with in-home consumption moments. https://bit.ly/NDCDedication At Home with Irish Dairy, Nutrition Across the Day Launched at the end of May, the NDC’s latest campaign builds on what has been achieved by the recent farmer advocacy campaign by focusing on ‘dairy consumption moments’ and the nutritional value of dairy. This campaign showcases that at home with your family, dairy offers a valuable source of nutrition and simple pleasures from dawn to dusk.

This new campaign is comprised entirely from home movies/videos shot on smart phones, featuring people across the country at home enjoying dairy across the day. By featuring real families, viewers at home can connect with these intimate and familiar scenes. Recognising

themselves and their own consumption habits. For people across the life stages, Irish dairy keeps us fuelled, fed, comforted, happy. From breakfast to bedtime.

dairy farmers, NDC ambassadors and families from across Ireland to join the celebration by “Raising a Glass” to the fantastic people in their lives on World Milk Day!

Speaking about these campaigns, Jeanne Spillane, NDC Marketing Manager commented; “This is an important time to celebrate the dedication of Irish dairy farmers and the quality of Irish dairy foods. By telling the great story of Irish dairy - first through the Irish dairy farmers and then through real families from across Ireland - there is an opportunity to reconnect consumers with natural food production and the vital role Irish dairy farmers play in keeping the country fed and nourished.”

https://bit.ly/NDCRaiseAGlass

Both advertisements are narrated by RTÉ 2fm’s Doireann Garrihy. The popular broadcaster said, “I am delighted to be fronting this campaign on behalf of the National Dairy Council who I have worked with over the last number of years. There are dairy farmers on both sides of my family; I feel very connected to and passionate about celebrating the amazing Irish farmers who produce quality food 365 days a year.” https://bit.ly/NDCAtHome “Raise a Glass” to World Milk Day On June 1st (World Milk Day), the NDC secured a themed 3 minute ad break during the RTÉ Six One News. In this extended ad, we turn the spotlight to

CEO of NDC, Zoë Kavanagh, commented: “This is an important time to celebrate excellence in dairy farming.

Irish dairy has one of the lowest carbon footprints internationally, primarily due to the unique grass-fed, family-based Irish farming system which is extremely efficient and involves less intensive farming.”

“During challenging times people need to have trust in what they know. Irish dairy is recognised as a vital part of people’s diet and general health across the life stages, indispensable to Ireland’s social and economic well-being.

Now more than ever.”

Zoë Kavanagh, CEO of NDC

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GLOBAL

DAIRY NEWS

A brief round up of some global dairy news The EU makes ground-breaking “green recovery” pledge The EU has pledged a record sum of money to slow climate change, but experts warn that governments must spend the money wisely. The agreement includes €550 billion earmarked for green projects over the next seven years. This is the largest single climate pledge ever made.

The money represents a 30 percent share of a huge €1.074 trillion EU budget for 2021-2027 and a €750 billion Covid-19 recovery fund. Leaders also agreed that parts of the package not specifically earmarked for climate spending must “do no harm” to the EU’s goal to be climate neutral by 2050.

Global Dairy organisations sign pledge on the Value of Animal Agriculture The coronavirus crisis has brought into focus the incredible public health challenge our world faces, and nowhere is this challenge more apparent than in food production. Nourishing the world during this crisis is a top priority across nations.

Our world needs the contributions of livestock. Globally, 1.3 billion people depend on livestock for their employment, while billions more rely on livestock to provide food for their families. The precise origin of Covid-19 remains under investigation, but ongoing research continues to confirm that domestic livestock production is safe and has not played a role in the spread of Covid-19. Current evidence points to a journey from wild animals to humans, which aligns with research showing most zoonotic diseases originate in wildlife.

The knowledge and expertise of the livestock sector can help strengthen the global Covid-19 response and tackle the growing risk of nutrition insecurity.

To strengthen this, a pledge was signed by nearly 50 authorities, intergovernmental groups, and NGOs to support these efforts by: reaffirming the safety of livestock production and reminding consumers of our robust food safety system; refuting misinformation that tries to manufacture a link between livestock and the spread of Covid-19; and consulting with livestock experts - including farmers and other stakeholders in the feed and food chain - to understand how to aid their efforts to feed communities.

Global Dairy Prices Bounce Back from Coronavirus Slump A pickup in demand for milk products in China and other parts of Asia has sparked a rebound in global dairy prices, improving the profit outlook for farmers from New Zealand to the U.S. Expectations of lower demand for many commodities during the coronavirus pandemic helped push dairy prices to an 18-month low in May. Since then, the Global Dairy Trade price index has risen 11% and is now back to near levels seen in January, before the contagious respiratory virus began spreading globally. Industry experts says China’s economic recovery is one of the key reasons for improving prices, as the world’s biggest importer of dairy products.

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The Dairy August 2020

TAKING A FARM WALK...

The NDC & Kerrygold Quality Milk Awards are now running for over ten years. Each year the overall winner of the awards gets the opportunity to host a farm walk and seminar on their farm.

As the event could not take place this year due to Covid-19, the NDC, Ornua, Teagasc and Glanbia Ireland worked together to produce a virtual farm walk on the farm of Kieran Hearne and his family at Ballinacurra, Rathgormack, Co. Waterford.

Kieran Hearne is a second-generation farmer and has been farming since 1990.

The family have expanded their farm in a sustainable manner to make it more profitable and continue to produce top quality milk. Both he and his wife, Ann, come from generations of farmers it’s really in the blood and they love a job that keeps all the family together.

Kieran and Ann milked 190 cows on their 82 hectares farm, supplying 1.1 million litres of milk to Glanbia Ireland in 2019.

The event comprised both live and pre-recorded segments with insights and commentary from the Quality Milk Awards judges Dr. Jack Kennedy, Dr. David Gleeson and Professor Pat Wall. The event, live from the Hearne’s calving shed, involved an interview with Kieran by David Gleeson. They discussed different aspects of the farm including producing high quality milk with low SCC, low TBC, low thermoduric levels and zero residues as well as sustainable milk production while caring for the environment, the idea of working smarter not harder.

A panel discussion followed with Kieran’s Teagasc Advisor, Seamus Kearney, and Glanbia Ireland Milk Quality Manager, Brendan Walsh, where they discussed a number of topics with Kieran including the environmental and biodiversity elements on his farm, herd breeding, selective dry cow and on-farm labour.

“I love dairy farming because it allows me to combine farming with family life, as we live and work on the farm.”

Kieran Hearne, winner NDC & Kerrygold Quality Milk Awards 2019

The event was a big success. Over 350 people logged into the webinar, with a 104,000 reach on twitter and 97,000 impressions on Instagram showing that knowledge-sharing from an awardwinning farm is always popular.

The webinar was further supported by a live social media storyboard running throughout the day on Instagram and Twitter with on farm visuals and technical information for people to log on and interact through the day and evening.

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RAISE A GLASS...

The world raised a Glass to World Milk Day on 1st June.

The global dairy sector proudly celebrated during the 20th Anniversary of World Milk Day this year, starting with the Enjoy Dairy Rally from May 29-31, culminating in World Milk Day on June 1.

World Milk Day is a day established by the Food and Agriculture Organization (FAO) of the United Nations to recognize the importance of milk as a global food; and it has been observed on 1st June each year since 2001.

This year’s Enjoy Dairy Rally, focusing on the themes of Nutrition, Community and Enjoyment, was held for the second consecutive year and helped create a four-day promotional campaign for the

sector. Over 100 countries around the world participated in World Milk Day this year, from Albania to Zimbabwe. Total impressions increased more than 25% over last year to 842 million, and positive/neutral sentiment grew to 97.5% (up from 96% last year), while negative posts decreased to 2.5% (down from 4% in 2019).

In Ireland, the NDC flew the flag on 1st June by creating a special themed 3-minute ad break during the RTÉ Six One News. In this extended ad, we turned the spotlight to dairy farmers, NDC ambassadors and families from across Ireland to join the celebration by

“Raising a Glass” to the fantastic people in their lives on World Milk Day! This was made even more poignant this year as people raised a glass from their homes after an extended period of lockdown with their families and friends.

The NDC also leveraged its celebrity ambassadors like Kellie Harrington and Greg O’Shea who took part in the ad as well as posting online on their channels.

Several press interviews took place across the June Bank Holiday weekend with Greg appearing in print and on Virgin Media sports news and Weekend AM promoting the milk message.

NDC & Kerrygold Quality Milk Awards to proceed in 2020 Now in their 11th year, the competition element of the awards will proceed this year with strict Covid-19 protocols and safety measures in place. The closing date for nominations has been extended to Friday 21st August 2020.

For further information, please visit www.qualitymilkawards.ie

Photo: Kieran Hearne and family, winners of 2019 NDC & Kerrygold Quality Milk Awards

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The Dairy August 2020

Why not try out these delicious summer recipes created

by Donal Skehan using the best of European cheeses for the Cheese Your Way campaign?

Serves 4

You’ll need: For the greens: 1 tbsp of butter A bunch of asparagus, ends trimmed and cut in 4 pieces 200g frozen peas For the risotto: 1 litre chicken stock 150g butter 1 tbsp of olive oil 1 onion, peeled and finely chopped 300g risotto rice 75ml dry white wine (pinot grigio or sauvignon blanc) 150g Templegall cheese, grated (any hard or firm local cheese will work) Zest of 1 lemon, juice of half A small handful of rocket, to garnish Extra virgin olive oil to serve

Lemon Summer Risotto with Peas & Asparagus Pour the stock into a saucepan and bring to steady simmer. Add the asparagus and peas, and cook until the asparagus are tender when pierced with a fork, approximately 5 minutes. Drain using a slotted spoon to a bowl of ice water.

ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock and stir regularly until the rice is tender and has a creamy coating. This should take about 15-20 minutes.

Add 50g of butter and the olive oil to a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.

Add the remaining butter, grated cheese, lemon juice and zest, peas and asparagus (keeping back some for garnish) and gently stir though. Season to taste with salt and black pepper.

Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two

Serve immediately with a drizzle of extra virgin olive oil, cheese shavings and rocket leaves.

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Serves 4

Ingredients: 500g best quality spaghetti 3 tbsp extra virgin olive oil 4 large cloves garlic, finely sliced 1 red chilli, finely sliced 2 courgettes, coarsely grated A small handful of mint leaves, roughly torn Juice & zest of 1 lemon 2 balls of Toons Bridge Burrata Sea salt and ground black pepper For the meatballs (polpette): 1 pack fennel sausages 2 tsp ground fennel seeds

Green Spaghetti & Meatballs For the polpette, using a scissors snip the skin of the sausages and squeeze out the meat before forming small 2cm balls. In a large frying pan over a medium high heat, cook the polpette with a little oil until browned on all sides. Just before they finish cooking, sprinkle with ground fennel seeds and then drain on a plate with kitchen paper. Keep warm in a low oven.

Cook the spaghetti in a large pot of boiling salted water until al dente, approximately 10 minutes.

Add the cooked pasta, courgette, lemon juice and zest, and season generously with salt and pepper. Toss until completely combined before stirring through the mint leaves.

Serve the pasta on warm plates with the Burrata whole or torn and plenty of polpette. Garnish with more mint leaves, lemon zest, a generous drizzle of olive oil and plenty of sea salt and freshly ground black pepper.

While the pasta cooks, heat a large frying pan over a medium high heat and add the oil before frying the garlic and chilli for 2-3 minutes until sizzling and the garlic is lightly golden.

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The Dairy August 2020

Serves 4 For the chicken: 350ml buttermilk 500g boneless chicken thighs Sunflower oil, for frying 100g plain four 1 tsp dried oregano 1 tsp paprika 2 tsp cayenne pepper 1 tsp garlic powder Sea salt and ground black pepper For the dressing: 150g blue cheese, crumbled 100g mayonnaise 3 tbsp sour cream 2 tbsp buttermilk Juice of ½ lemon 1 tsp garlic powder 1 tsp hot sauce For the salad: Iceberg lettuce, ½ cucumber, thinly sliced on a mandolin 6 radishes, thinly sliced on a mandolin A small handful of chives

Southern Style Crispy Chicken with Blue Cheese Caesar Salad In a bowl, mix together the buttermilk and chicken pieces. Cover and leave in the fridge for 2 hours or overnight, if possible.

When you are ready to cook the chicken, heat a large high-sided pot over a medium heat and fill with 3-4 inches of oil- heat to 175ºC/350˚F. Mix the flour, oregano, paprika, cayenne pepper, garlic powder, sea salt and ground black pepper on a large plate.

Remove the chicken pieces from the buttermilk and dredge in the seasoned flour. Shake off any excess, then place the chicken in the pan to fry. Cook for about 5 minutes on either side until they are cooked through and have a good golden brown colour. Remove from the

pan using a slotted spoon and drain on a plate lined with kitchen paper and keep warm in a low oven.

For the dressing, mix all the ingredients in a small bowl and season to taste.

For the salad, trim the bottom off the iceberg lettuce and remove outside leaves. Cut the lettuce into quarters lengthwise, and then into 5cm pieces.

Arrange the pieces on a large serving platter. Garnish with the radish and cucumber slices. Slice the chicken pieces into thick 2cm strips and arrange around the lettuce wedges. Finally dress the platter generously with the blue cheese dressing, chives and perhaps some extra blue cheese in thick slices if you like.

Serve at the table and devour!

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Serves 6 For the whipped mascarpone: 300ml thickened cream, whipped 250g mascarpone vanilla bean, split, seeds scraped 75g icing sugar, sifted For the griddled stone fruits: 2 peaches, de-stoned and halved 3 apricots, de-stoned and halved 8 plums, de-stoned and halved To serve: 75g flaked almonds, toasted 250g raspberries 200g cherries (on the stalk)

Griddled Stone Fruit with Elderflower Syrup and Whipped Mascarpone For the griddled stone fruits: Heat a griddle pan until piping hot. Place the halved fruit flesh side down on the griddle pan and press in to the pan. Cook until griddle marks appear on the fruit.

Set aside to cool.

Arrange the stone fruit on a large serving platter and dollop with the mascarpone mix. Decorate with raspberries, cherries and flaked almonds before drizzling generously with honey. Serve straight to the table and dig in!

For the whipped mascarpone: Add all the ingredients to a mixing bowl and mix using a spatula until completely combined and smooth.

Honey, to drizzle 20

The Dairy August 2020

Serves 8 For the base: 250g digestive biscuits, blitzed to a fine crumb 100g butter, melted For the cheesecake: 500g cream cheese 100g sour cream 150g ricotta 175g caster sugar 3 large free range eggs 1 egg yolk Zest of ½ lemon 1 tsp vanilla vanilla bean paste For the blueberry topping: 500g fresh blueberries Juice of ½ lemon juice 75g granulated sugar

Blueberry Ricotta Cheesecake Place all the ingredients for the topping in a small saucepan over a medium heat and gently simmer for 5 minutes or until the fruit begins to break down.

Remove from the heat and leave to cool completely before spreading on the cheesecake.

Preheat oven to 180C/350F/Gas Mark 4.

Grease and line a 20cm springform cake tin with parchment paper on the base and sides.

Combine the biscuit crumbs and butter until completely mixed through. Press this mixture into the base of the cake tin.

Place in the oven to bake for 10 minutes.

Remove from the oven and allow to cool completely.

In a mixing bowl, whisk together the cream cheese, sour cream, ricotta and sugar until smooth and creamy. Whisk in the eggs one at a time until completely incorporated. Fold through the egg yolk, vanilla bean paste and lemon zest.

Pour the filling over the biscuit crumb base and smooth off the top.

Place the cheesecake in the oven and bake for 40 minutes or until golden brown. Turn off the heat and allow to cool in the oven.

Once the cheesecake has cooled completely and you are ready to serve, pour over the cooked blueberries. Serve in generous slices.

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VISIT CHEESEYOURWAY.IE #CheeseYourWay

The content of this promotion campaign represents the views of the author only and is his /her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.