Changes made to Danish Crown Beef structure

By Aidan Fortune

- Last updated on GMT

Changes made to Danish Crown Beef structure

Related tags Danish crown Beef Denmark Livestock Processing and packaging Innovation Processing equipment & plant design

Red meat processor Danish Crown has stressed the need for change at its beef division in order for it to be sustainable.

The group business warned that “more needs to be done for the owners, and at the same time, the business must be developed with the aim of securing the future of beef on the dinner tables and lifting the settlement to the owners”​.

The division of roles in Danish Crown Beef's board of directors has been changed, so that Danish Crown Group CEO - just as is the case in Danish Crown's other business units - was now chairman of the board, while the chairman of its Kreaturforum is vice chairman.

Moving forward, Kreaturforum will have more focus on securing and developing the range of services and concepts that Danish Crown Beef offers to the co-operatives. Meanwhile, the board of Directors of Danish Crown Beef will use its powers to a greater extent on the commercial part of the business.

Danish Crown chairman Erik Bredholt explained the changes. “In recent years, we have unified the management of the Group's business units with the clear purpose of strengthening the operation of Danish Crown for the benefit of our owners. Danish Crown Beef is the last business unit where we make this change, and it is important for me to emphasize that the owners' insight and influence is unchanged.”

It has also been decided that a new owner's committee will be set up under the Kreaturforum, which consists of the nine livestock shareholders who have been elected to Danish Crown's board of representatives, which will focus on owner service and development of market-oriented concepts.

Kreaturforum chairman Karsten Willumsen said: “By this model, I mean that we can strengthen both the commercial side and the service we as owners demand. We want to focus on the development of concepts in sustainability and eating quality, because this is one of the things that is needed to secure the future of Danish cattle producers.”

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