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?
KEY ENVIRONMENTAL SUSTAINABILITY ACHIEVEMENTS SO FAR
- The Australian beef industry has more than halved its net GHG emissions since 2005.
- It now takes 73% less water to produce a kilogram of beef than it did 30 years ago.
- 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.
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