How the Australian Beef Sustainability Framework is helping shape the red meat industry
Consumers across the world increasingly demand a greater commitment to sustainability, including in agriculture. In response to this, the Australian red meat industry has set up the Beef Sustainability Framework.
The Framework contributes to our industry’s future prosperity by setting metrics for sustainable beef production and tracking performance accordingly. With only 8.8% of Australia’s agricultural land suitable for cropping, livestock farming is vital to our diverse sector. It is critical that we have initiatives in place to keep red meat production viable and sustainable for generations of farmers to come.
In its 2019 report, the Framework highlighted several areas to help increase sustainability across the industry, including researching new grazing systems to reduce nutrient/sediment loss and promoting antimicrobial stewardship to keep both people and livestock healthy.
Looking to 2021, the Framework has defined key steps to achieving its objectives:
- Keep sustainability efforts focused on a maximum of two key priority areas at a time to increase outputs.
- Improve quality and credibility of data used by harnessing new technologies.
- Review material sustainability risks to stay ahead of the curve.
- Track progress by setting tangible targets.
- Enhance engagement with industry groups.
- Foster collaboration and engagement with the Framework through the half-yearly Consultative Committee Forums.
- Continue engaging with stakeholders, specifically grassroot producers and financial institutions.
- Keep publishing annual sustainability reports on key findings and progress.
- Use media and events to advocate on the Framework’s behalf.
Australia’s red meat industry is already the first in the world to make a commitment to complete carbon neutrality by 2030, and with systems like the Australian Beef Sustainability Framework in place we are well positioned to continue raising the global bar on the sustainable production of red meat.
Article Date: 18th September 2019