What we can learn about #buttergate from New Zealand’s experience with palm kernel



By Meagan Murdoch In early February, Calgary-based cookbook author Julie Van Rosendaal asked on social media whether anyone else had noticed that butter is no longer soft at room temperature. Her question helped spark a national and international conversation about Canadian butter. To some it probably seemed like a light-hearted conundrum against the backdrop of a global pandemic. But to dairy farmers, it’s been a fierce judgement of their federally-approved use of palm oil in animal feed. With the dust somewhat settled, it’s worth considering New Zealand’s approach in a very similar situation and how it successfully avoided its own…

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Categories: Dairy / Food / Food Processing / Livestock / Opinion

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