SUSTAINABILITY IS IN OUR DNA
As custodians of more than half of Australia’s land mass, the red meat industry is not just ‘green’ in its care for the environment – it is sustainable, cares for livestock and plays an important role in Australian communities and global nutrition.
How is the red meat industry becoming more sustainable?
Two industry-led initiatives that are helping red meat producers implement sustainable practices.
Sustainable on-farm practices include:
- Choosing pastures that require less fertiliser
- Looking after native vegetation to encourage biodiversity
- Rotating stock from paddock to paddock to allow land to rest
Producing red meat requires large amounts of energy and water, which is why Australian red meat processers are focused on becoming more sustainable too. Sustainable processing practices include:
- Capturing biogas from waste streams to generate electricity
- Recycling water for non-potable uses such as washing cattle and trucks
click to watch video
Aussie cattle producers commit to become carbon neutral by 2030
The Australian red meat industry is not just ‘green’ in our care for the environment – we are sustainable, we care for our livestock and play an important role in Australian communities and global nutrition.
Red Meat Green Facts
Get the Facts
click to watch video
US Chef's Tour