Australian red meat is more than just good for you – the industry is also having a positive impact on the environment, with the goal of being carbon neutral by 2030.
How good is Australian red meat when it comes to the environment? Surprisingly good – greenhouse gas (GHG) emissions have halved since 2005, the amount of water used to produce a kilo of beef has reduced 65% since 1985, Australia’s grazed agricultural lands are increasing in woody vegetation cover and the conversion of primary forest to other land uses has also declined by more than 90% from 1990 levels meaning more carbon storage and habitat for biodiversity. All this means consumers can continue enjoying Australian red meat knowing it’s good for the environment and it’s good for them!
Keen to learn more about red meat and the environment? Simply choose a topic of interest from the drop-down menu.
Discover how the red meat industry is successfully reducing emissions and countering global warming.
Here is why carbon neutral red meat is good meat, with the Australian red meat industry actively working to reduce greenhouse gas emissions.
Get the facts about the environmental impact of livestock and how it is playing a key part of the climate solution.
Get the facts on cows, methane, greenhouse gas emissions and climate change.
How cows and their methane play an important role in using, recycling and storing carbon.
CSIRO resrch shows that despite having increased production over the past 30 years lamb is now 'climate neutral'. This means that eating lamb doesn't contribute to further climate change.
The Australian red meat industry is leading the world with its biodiversity, reforestation and sustainability initiatives.
How the Australian red meat industry is implementing environmentally sustainable practices.
How fresh approaches to grazing are helping farming and native biodiversity coexist.
How much water does it take to produce 1kg of beef? The red meat industry is more water-efficient than you might think.
How livestock makes the best use of available land in Australia.
The Australian red meat industry is dedicated to reducing its waste, and has a set a long-term goal of zero waste discharge. Zero waste revolves around redirecting waste towards recycling, beneficial re-use or new value-add by-product streams.
The red meat industry's commitment to the environment includes an extensive vegetation-planting program.
The Australian red meat industry is investing in research and development aimed at helping red meat producers adopt viable renewable energy.
The Australian red meat industry takes its environmental responsibilities seriously. Find out what the industry is doing to become more sustainable.
The Australian red meat industry is intrinsically connected with the land and its natural resources, which is why it takes its environmental responsibilities seriously.
The Australian red meat and livestock industry's goal is to be carbon neutral by 2030 (CN30).
Stuart Austin and his family are passionate about the stewardship of soil, water, plants and animals on their cattle farm.
Australian farmers use a range of sustainable farming practices. These include managing emissions and water use, increasing biodiversity, creating energy efficiencies, reducing waste and implementing environmentally sustainable land management practices.
It takes 486 litres to produce 1kg of beef in Australia. Thanks to improved practices, that’s 68% less water than it took 30 years ago.
The Australian red meat and livestock industry's goal is to be carbon neutral by 2030 (CN30), ahead of most other industries in Australia and around the world.
Cows, sheep and other ruminants emit methane, a greenhouse gas (GHG), but methane is very different to carbon dioxide (CO2), which is the most abundant GHG in the atmosphere. Methane emissions from cows break down in the atmosphere, whereas CO2 from burning fossil fuels continues to build up over centuries.
Biodiversity is the variety of all lifeforms found in one area; the different plants, animals and micro-organisms that live there, as well as the ecosystems in which they exist. Fresh approaches to grazing are helping farming and native biodiversity coexist.
The grazing of animals to produce red meat does not contribute to deforestation. In fact, the amount of tree cover Australia’s grazed agricultural lands has increased over the last 30 years.