Andy Wards started as a trainee livestock buyer with Countdown before he moved into the processing side of things a few years later and is now working in Business Development at Wilson Hellaby just out of Auckland.
Based outside Auckland, Wards discusses the blend of tradition and innovation at this family-run meat processing business, which has thrived since the 1870s.
He talks about his journey from a trainee livestock buyer at Countdown to now having worked at Wilson Hellaby for just under a decade.
Wards also reflects on his Kellogg Rural Leadership study, examining the impact of plant-based proteins on red meat sales.
Listen to the full chat between Wilson Hellaby and Dominic George above.
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