Red Meat Network
A New Zealand Young Farmers networking programme for students in tertiary education and training
Programme purposeThe Red Meat Network (RMN) provides an opportunity for leading students to establish networks with members of the red meat supply chain while the students are still studying. These people include farmers, suppliers to red meat sector, stock managers, fertilizer company sales and technical staff, national and international meat processing, marketing and retail staff, international trade envoys and members of industry good organisations. The purpose of the programme is to help students develop an industry network before they leave the educational / training institution. The overall objective is to increase the number of motivated and high achieving graduates entering the industry.
Management, funding and target populationThe programme is managed New Zealand-wide by New Zealand Young Farmers (NZYF) and is funded by RMPP
The target population comprises high achieving students who are in tertiary education (not just in universities) and who have indicated an interest in working in some part(s) of the red meat supply chain. There is a selection process based upon demonstrated ability and enthusiasm for the red meat industry. Students are required to sign in at each session.
The programme commenced in early 2015 at two sites, Waikato University and Lincoln University. As of 2017 now deliver this programme in more sites in New Zealand including the above two plus Telford, Otago University, Taratahi, Massey University and Auckland Univeristy.
Want to know more?
Contact Elise Cassidy on
027 213 0033 or email below.
027 213 0033 or email below.
Spaces are limited, apply now!
Delivery modelThe programme comprises six sessions each year at each site. Sessions are held during term time and each runs for approximately two and a half hours commencing once lectures are ended for the day. A guest speaker presents for about 40 -50 minutes followed by questions and brief discussion. Then there is a 15 minute break for refreshments and informal networking. After the break students are put into groups of 4-5 and asked to come up with the five main take home messages from the speaker's presentation. After about 10-15 minutes the students then report their findings back to the wider group. The facilitator leads a discussion on these findings and includes the speaker in the discussion. Often new material emerges. Students will commonly stay on after the formal session has ended to talk one on one with the presenter.
The tone of the sessions is designed to be supportive and encouraging. Students have food and alcoholic and non-alcoholic beverages at the start of the evening and during the break.
Speakers are selected from different parts of the supply chain and there is a strong emphasis on choosing speakers who are from a range of age groups including very recent graduates.
A student is selected to introduce the speaker to the group, chair the first part of the session and then thank the speaker. A small gift is given to each presenter. Chairs are given guidelines on how to chair a session of this type. The purpose of this is to give at least some of the students some experience at talking in front of a group of peers and giving them a structured approach to the chairing process. The facilitator meets with the chairs before each session to outline the process.