Environmental sustainability

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 industry’s livelihood – 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’s the 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 per cent 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’s been achieved over the years, but there’s more to do.

In fact, the red meat and livestock industry has set the ambitious target to be carbon neutral by 2030. Watch this video to find out how Meat & Livestock Australia is working with leading scientists across Australia to identify and deliver a number of pathways to achieve carbon neutrality.

Supply chain