This month we talk with Jemma Harper.
What did you do before AMPC?
After leaving school my career aspirations were to manage and own pubs, so I completed a Bachelor of Business (Tourism and Hospitality). This took me to the Victorian ski fields, working two ski seasons, where I fell in love with skiing. It also took me to France for six months to study at an international business school in Rennes. After completing university, I completed a chef apprenticeship. However, after three years of working in the kitchen, I quickly realised how much it drastically impacted my busy social life.
I entered the red meat processing sector working at CRF (now Australian Lamb Colac) in a communications and engagement role and underestimated how much I would love the industry. After seven years working at a plant, I developed a unique set of skills working across various roles within small-stock processing. After a short break to have children, I spent five years working in a strategy and planning role for the Victorian public sector before re-joining the red meat processing industry at AMPC.
What do you love most about your role at AMPC?
I love working with members and industry to push the boundaries to enhance and improve the meat processing industry to ensure its sustainable well into the future. There is no better feeling than working with a member at a plant level to find a solution to an issue and supporting the adoption through an R&D project.
Who is your favourite sports team?
Growing up in regional Victoria you picked your AFL colours and were exposed to the roar of the crowd at the MCG at an early age. I picked the red and the black, aka the Essendon Bombers.
Tell us something about yourself we wouldn’t know?
I love to travel! I aim to visit, holiday or adventure at, at least one new place every year. I hiked the Kokoda track in 2017, it was the most humbling experience walking in the steps of the Australian diggers. For the time being, I’ve put my passport away and I’m enjoying exploring our amazing country with my family in the caravan. The Northern Territory is my favourite state to adventure.
Where do you see red meat processing in 10 years?
I see the red meat processing sector becoming more sophisticated in the utilisation of data in decision making, up and down the supply chain, to maximise efficiency and reduce waste. The industry will embrace the use of new technology and there will be a high adoption of automation, increasing manufacturing capabilities and efficiencies.
Pineapple on pizza?
Absolutely. And anchovies!