Manage episode 302905829 series 1449934
The rise of organic food has been steady over the past 20 years and is very much part of many consumer's food buying decision process. Paddock to plate is an in-demand thing too. One of Australia’s best-known organic meat success stories is Cleaver’s Organic meats. Starting from a humble suburban butcher’s store in Sydney, Cleaver’s products are now stocked in supermarkets across Australia. This was achieved by never losing sight of their key aim: providing Australian families with delicious, healthy, and ethical organic meat products.
Paul da Silva has been the Marketing & Innovations Director at Arcadian Organic & Natural Meat Company for over 3 years but has been with the company as a whole for over six years. Paul works across Arcadian’s brand portfolio (Cleaver’s Organic, Borrowdale, and Warilba Organic), repositioning Cleaver’s as the flagship brand and the most successful organic meat brand in Australia.
Paul is responsible for the development and execution of the marketing strategy as well as the businesses’ objectives over the domestic market and export markets from the USA to Singapore. Paul is also responsible for all aspects of Arcadian's industry-leading carbon management programs.
In this podcast, Paul discusses with me:
- We have heard of paddock to plate but what does by ‘gate to plate’ mantra mean in the business you work in?
- What makes organic produce different from non-organic?
- There are plenty of studies arguing red meat consumption is environmentally damaging so how is that balanced out in your view?
- How has organic meat exporting shaped our economy in Australia and how have your businesses managed issues like drought and sudden trade issues with say China?
- Take away: What is your final takeaway message for us on The Politics of Organic Produce?
To connect with Paul:
LinkedIn: (5) Paul da Silva | LinkedIn