Red Meat 2030 is a strategic plan which sets out six priority pillars the Australian red meat industry will focus on to further cement itself as a world-leading industry that delivers high value, high quality products to partners around the world.
In our six-part Red Meat 2030 series, we’ll explain how the plan will help enhance our position as a natural trade partner for the EU.
Red meat producers worldwide recognize the responsibilities they have towards their animals and how their livestock’s wellbeing impacts the viability of every farm, transporter and processor in the supply chain.
This is why Australia, like Europe, includes the protection of animal welfare standards as part of our legislation. These laws are fully aligned with the World Organisation for Animal Health (OIE) guidelines and include stringent biosecurity policies that inform our ability to supply Europe with red meat.
With food safety standards that are, in places, more stringent than similar EU regulations, we have earned our reputation as producers of safe, high-quality red meat in over 100 countries. In order to maintain this reputation, the third pillar of Red Meat 2030 makes sure we continue developing our environmental, animal welfare and food safety practices. Succeeding here will mean:
- Ensuring whole-of-industry health and welfare for animals by capturing and reporting data within traceability and feedback processes.
- Adopting best practices.
- Optimising animal production for the environment and market, adhering to ethical practices, collaborating and data sharing.
We already invest millions of dollars a year into researching how animals, plants, soil and climate impact each other as well as red meat production and profitability overall. By meeting these objectives, we will improve the industry’s efficiency and its responsiveness to potential biosecurity risks, all while raising awareness of what makes us world leaders in animal welfare standards.
ANIMAL WELFAREHUSBANDRY ENVIRONMENTAL SUSTAINABILITYANTIMICROBIAL RESISTANCEPRODUCTION INTEGRITYFOOD SAFETY
Article Date: 20th November 2019