TAUPŌ BEEF
TAUPŌ, North Island
Mike and Sharon Baron have had a lifelong passion to protect the pristine water of Lake Taupō to ensure it remains its status as one of the cleanest lakes in the world. As farmers, this has meant farming in a way that preserves the soil and the water quality for today, and for generations to come.
The people
In 2011, the Bartons founded the Taupō Beef brand, a joint initiative between Taupō catchment farmers and the Lakes and Waterways Action Group Trust.
This initial group of farmers' - The Barton’s Glen Emmreth farm, Hurakia Trust, Te Hapua farm, The Martin' & Cooper family, Tuatahi Farming Partnership, Waihi Pukawa Trust, Waitui Kuratau Trust and Bracken Brae Farm and Waihora farm – has created such an impressive ecologically and environmentally sustainable farming operation that the OECD uses it as a global exemplar of regenerative farming practices around catchment revitalisation and protection.
This initial group of farmers' - The Barton’s Glen Emmreth farm, Hurakia Trust, Te Hapua farm, The Martin' & Cooper family, Tuatahi Farming Partnership, Waihi Pukawa Trust, Waitui Kuratau Trust and Bracken Brae Farm and Waihora farm – has created such an impressive ecologically and environmentally sustainable farming operation that the OECD uses it as a global exemplar of regenerative farming practices around catchment revitalisation and protection.
The Planet
From caps on stock numbers and converting a percentage of land to forestry to reduce nitrogen release, the numerous environmental farming practices they have implemented have enabled them to not only protect the iconic lake, but to produce premium, grass-fed, 100% free-range beef for Harmony.
Every farm in the Taupō Beef collective is validated by Waikato Regional Council for its commitment to minimise its impact on the environment.
Every farm in the Taupō Beef collective is validated by Waikato Regional Council for its commitment to minimise its impact on the environment.
Everything we do starts with the Lake. Protecting water quality by rethinking premium meat.
MIKE BARTON