A new innovation has been the development of an app for chefs to use to conveniently order their pork, as well as vegetable and fruit produce. This has eliminated a manual system of ordering and streamlined the distribution. The new app is available at HospoConnect.com
Naya’s background as a veterinarian and her first-hand experience looking after animal welfare issues for the NZ government are major driving forces behind establishing Longbush’s reputation for best welfare practices that ensures pigs have access to pasture for their whole life. There is no castration or immunocastration. Pigs are also fed a vegetarian diet that is GMO free. The basis of Longbush’s animal welfare philosophy is to accept that pigs are sentient animals and while they are on the planet, they need to be happy. This is another reason for moving the marketing activities outside the farm business so the focus can be on raising happy, healthy pigs.
The conventional wisdom of what establishes animal welfare is moving to another paradigm away from the “Five Freedoms” generally espoused as the accepted minimum level of animal production welfare requirements: hunger and thirst; discomfort, pain or injury; fear and distress; and the ability to express normal behavior.
Naya’s conviction comes from the animal welfare research being driven by New Zealand’s Massey University’s Professor David Mellor who contends animal welfare is more than the five freedoms and extends our understanding into realizing animals need rewarding experiences of exploring, bonding, care of their young, sexual interaction and playtime.
The net result is that removing physical and physiological stress reinforces the health of the immune system, and with less stress better meat quality results. A worthwhile article on Professor Mellor’s work is found here:
We will continue to follow Longbush’s evolution as it breaks new ground in establishing its position in the New Zealand pork market with high health, high welfare, high quality pork that differentiates itself from the imported, intensively produced pork from abroad that lacks the valued characteristics expected by demanding chefs and consumers.