Australian red meat farmers release some of the lowest carbon emission levels in the meat producing world. The meat and livestock industry recognises the responsibility to maintain these low levels and manage their impact on the environment.

The futures of the Australian beef, sheep and goat industries as well as that of the environment are tied together. It is in our best interest to ensure that farming practices are environmentally sustainable, not just for the future of farming, but for our families and generations to come.

Fast Facts                                                                           

- It takes between 103 and 540 litres of water to produce a kilogram of red meat¹

Find out more about water use in the farming of red meat (link to

- Australian livestock industries (including dairy) produce only 10.2% of Australia’s greenhouse gas emissions².  Find out more about how the red meat industry is working to reduce emissions  (link to

- On Average each Australian farmer plants 150 tree seedlings per year, solely for conservation purposes.  Find out more about how Australian farmers farm the land sustainably (link to

- Meet some Australian farmers  (link to

¹ Greg M. Peters, Stephen G. Wiedemann, Hazel V. Rowley and Robyn W. Tucker Accounting for water use in Australian red meat production International Journal of Life Cycle Assessment (LCA), 2009 University of New South Wales

² Australian Government National Greenhouse Gas Inventory 2009