The red meat industry – Australia’s largest rural industry – continues to make significant investments in modern technology, practices and staff training in a bid to enhance environmental protection and resource management.
Since 1993, efforts to promote sustainability have been supported by the Australian Meat Processor Corporation, which has funded research programs to help reduce the environmental impact of red meat. The main aspects of more sustainable red meat production revolve around the conservation of water, reducing energy and chemicals used in production, and the transition to better packaging materials.
To meet growing community expectations for stricter standards and tighter emissions regulations, the red meat industry continues to work to reduce its overall resource consumption. This will benefit the industry financially, and also help it become far more environmentally sustainable.
Red meat processing plants undergo a sustainability review every five years. These reviews have helped reduce resource consumption by recommending new technologies/processes which use energy more efficiently, and educating stakeholders on the benefits of a more sustainable mindset.
- The Latest Industry Report - Tackling energy and water consumption, greenhouse gas emissions, wastewater treatment and solid waste disposal: https://www.mla.com.au/research-and-development/search-rd-reports/final-report-details/Environment-Off-Farm/Environmental-stewardship-industry-manuals-and-performance/1566
ENVIRONMENTAL SUSTAINABILITYLIVESTOCK EMISSIONSWATER USAGEFOOD MILES
Article Date: 6th May 2019