From paddocks to processing, the Australian red meat industry cares for its environment. The reality is thriving sustainable environments and ecosystems are essential for the livelihood of the industry – without them, there is no industry. But let’s get real. The red meat industry knows things aren’t perfect. Like all industries, the red meat industry knows its practices have an environmental impact.
So what is the red meat industry doing about it?
Faster growth rates of cattle, improved survival rates and heavier finishing rates are just a few of the methods producers have used to reduce emissions from 20% to 13% of the national greenhouse total since 2005. This research is reducing methane emissions in livestock, protecting high-conservation areas like the Great Barrier Reef and minimising energy usage in processing plants. A lot has been achieved over the years, but there’s more to do.
Australian farmers are committed to producing beef, sheep and goat meat sustainably. As passionate stewards of almost half of Australia’s landmass, we work hard to leave the land, waterways, vegetation and soils in better condition for future generations. Through industry levies, cattle and sheep farmers invest more than $13 million each year in research, development and extension projects to continually reduce the industry’s environmental impact. Every day, Aussie farmers are doing simple things to improve their environmental sustainability, whether it's installing solar panels, fencing-off dams to increase biodiversity, or using different strategies to improve soil health and ground cover. The livelihood of farmers is dependent on a healthy environment and Aussie farmers recognise this.
Australian beef industry sets a bold new standard for sustainability
Amid the debate about the environmental impact of beef production, Australia is taking action - with the Aussie red meat industry recently announcing plans to become carbon neutral by 2030.