Red Meat And The Environment

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Red Meat and the Environment

The Australian red meat industry recognises that as custodians of over 60% of Australia's land mass that we have a responsibility to sustainably manage our environment on behalf of Australia whilst at the same time providing a valuable, quality food product. We also recognise that along with all food production, we have an environmental impact, which we work hard to minimise.

Importantly livestock farmers can play a key role in ensuring the sustainability of our environment, by effectively managing our waterways, our native vegetation, grasslands and soil. By effectively managing these things the agricultural industry also has an important role to play in capturing Australia's carbon emissions through soil sequestration.

Research and Development

Australian beef and sheep producers are committed to making their farming practices environmentally sustainable. As part of this commitment the red meat industry in collaboration with the Australian Government, invests over $13 million annually in research and development to further reduce the industry's environmental footprint.
The industry has identified three main areas of focus for environmental sustainability:

1. Water management
2. Managing the land
3. Reducing the industry’s emissions profile

To learn more about what farmers are doing to ensure environmental sustainability and research being undertaken to improve the industry’s environmental performance please visit http://www.redmeatgreenfacts.com.au/

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