Like all industries, the red meat industry knows its practices have an environmental impact.
So, what’s the industry doing about it?
The Australian red meat and livestock industry is proactive about minimising this impact and continually improving.
Here are three examples of recent research the industry has completed to reduce its impact on the environment:
Reducing methane emissions from livestock: Peer-reviewed research identified that the Australian beef industry has reduced emission intensity (per kg of liveweight) by 14% since 1981, and that emissions due to land use change have fallen by 42% mainly due to vegetation protection and tree planting.
Phosphorus efficient legume pastures: New legumes offer the chance to have the same production and nutrition for pasture production while requiring less phosphorus. These are being trialled in a number of locations throughout NSW and Western Australia with the assistance of CSIRO.
Wambiana grazing trial: The findings from this trial have been critical in demonstrating the linkages between moderate stocking, good land condition, reduced runoff and erosion, reduced risk and increased productivity and profitability.
How has this played out so far?
The red meat and livestock industry has achieved a lot over the years, but there’s more to do.
How farmers know what to do
The actions farmers take are informed by:
By putting into practice findings from proactive research and development funded by the red meat industry to minimise its environmental impact.
Environmental legislation which imposes management and licensing requirements (e.g. annual soil and water testing and reporting) along with offence provisions to prevent water, air and noise pollution.