How red meat is striving to be carbon neutral

How the red meat industry is reducing greenhouse gas emissions

Carbon neutrality for the Australian red meat and livestock industry means no net release of greenhouse gas (GHG) emissions into the atmosphere. This is measured by the Australian Government’s National Greenhouse Gas Inventory (NGHGI). The industry is working towards net zero greenhouse gas emissions by increasing productivity, increasing carbon stored in landscapes, and reducing emissions directly through innovation.

As at 2021, GHG emissions from the the red meat and livestock industry have fallen by 78.56%¹ since 2005.

What’s the industry doing to achieve carbon neutrality?

The Australian Red Meat Industry is proactively addressing through initiatives that include:

• Improvements in feeding practices (better pastures, new types of food, more grains)
• Improved ways of handling manure
• Improved genetics and animal management
• Storing carbon in the land
• Using high-quality feed to improve productivity and reduce emissions.

Did you know?

• Total freshwater consumption when raising cattle was found to decline 18% in the five years to 2020 and was 400L per kg liveweight. This was 73% lower than the five years to 1985.
• Due to efforts to reduce land clearing and deforestation on land that produces red meat, total net woody vegetation in Australia has remained stable over the past 30 years.

¹ Data analysed from 2021 Australian National Greenhouse Gas Inventory and 2021 Greenhouse gas footprint of the red meat industry