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IDFA calls for nominations in dairy awards

Aug 23, 2024
By Farms.com

Annual awards to celebrate dairy industry excellence

 

The International Dairy Foods Association (IDFA) has launched its call for nominations for its prestigious industry awards. These awards aim to recognize and honor the top leaders and innovators within the dairy industry, highlighting their contributions to its growth and sustainability.

This year’s awards include the IDFA Laureate Award, which celebrates a standout leader whose career has markedly influenced the dairy industry's trajectory.

Additionally, the Innovative Dairy Farmer of the Year Award will acknowledge a farm that has exceptionally integrated technology and partnerships to enhance productivity and sustainability.

Further accolades include the IDFA Food Safety Leadership Award, focusing on a company or group that has made significant strides in enhancing food safety standards within the industry.

The IDFA Workplace of the Year Award will commend a company that exemplifies outstanding workplace policies, promoting inclusiveness, respect, and professional development.

These honors will be presented at the Dairy Forum 2025, scheduled to take place in San Antonio, Texas, providing a platform to showcase the progressive and impactful work being done across the dairy industry.

The deadline for all nominations is October 25, ensuring all submissions are reviewed and assessed by a panel of industry professionals for their innovative and leadership qualities.

Through these awards, IDFA continues to foster a spirit of innovation and dedication among dairy professionals, encouraging a forward-looking approach to the challenges and opportunities within the dairy industry.


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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.