Our People
ProAgni’s Co-founders began collaborating out of a shared need for economic sustainability in agriculture, created from challenges and prolonged drought in our communities.
Our Commitment
While researching a way to improve health and nutrition to sheep and cattle that were being raised on limited pastures and a majority of grains, we became aware of the excessive use of antibiotics in agriculture and the growing anti-microbial resistance issue in public health. We did not want to tell our children we saw a ‘perfect storm’ evolving and did nothing about it.
As an industry, we have a responsibility to ensure the future effectiveness of antibiotics for all species.
Consumers want to know what their food has eaten. ProAgni is part of that change and part of that solution.
We want to change the world: we want to make sustainable, antibiotic-free, and ionophore-free red meat.
At ProAgni, we use science and research to remove antibiotics from the food supply without compromising animal health.
Our Team
Lachlan Campbell
Co-founder and CEO
Fiona Soulsby
Co-founder and CFO
Robert Bell
Co-founder and CTO
Warren Lee
Commercial Director
Mark Ferguson
National Business Manager
Mark Ferguson
National Business Manager
We’re Hiring
Interested in a role within ProAgni?
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Ask us about bulk options for feedlots and large operations.
