1. Australian red meat isn't the global villian you think it is
Cows, sheep and other ruminant animals are often linked to global warming because of the methane they emit during their natural digestive process (i.e. when they burp). Methane is a strong greenhouse gas (GHG) that is recognised as a contributor to global warming. But when it comes to the red meat industry, the climate change link is not as clear cut. The Australian red meat industry has made significant progress to reduce these emissions and is working towards carbon neutrality by 2030.
2. Livestock farming uses non-arable land productively
75% of Australia's land is classed as rangelands where rainfall is too low or unpredictable. These rangelands are not well suited for crops but optimal for grazing livestock.
Because of Australia’s unique geological, topographic and climatic factors, only 3.75% of Australia’s land mass is used for crop production. Australian cattle, sheep and goats survive and thrive in these landscapes by converting pasture and shrubs into food.
The unique digestive systems of cows, sheep and goats allow them to eat plants that cannot be eaten by humans – converting this low nutrient plant into high-quality protein, fatty acids, vitamins and minerals that we can enjoy as part of a balanced diet.
In addition, well-managed grazing of pastures by livestock can stimulate soil microbial activity and plant growth, which can increase the draw down of CO2 via photosynthesis.
3. Greenhouse gas emissions from red meat are falling
The major sources of emissions are energy (58.9%), transport (17.2%), and agriculture (14.9%).1 If red meat were its own category, it would contribute 10-11% of national greenhouse gas emissions.2.
On top of this, GHG emissions from agriculture are falling. The Australian red meat industry has already reduced net greenhouse gas emissions by 78.56% 1 since 2005.
4. Red meat has less impact on water scarcity than other foods
Since Australian cattle and sheep typically graze on native grasses, bushes and improved pastures, red meat production relies mostly on rainfall for water, so there’s not much competition for water. In reality, red meat consumption contributes only 3.7% of the total dietary water-scarcity footprint (the potential impact associated with the quantity of water consumption). Based on this data, consuming red meat is less impactful to water scarcity than most other food groups, even cereals.
The amount of water used in raising Australian beef cattle has reduced to average 400 litres per kilogram liveweight. They’ve been able to do this by applying a range of sustainable farming practices, such as:
- Reducing irrigation for pasture production
- Capping free flowing artesian bores to reduce evaporative losses
- Genetic and breeding programs to increase growth rates.
- Utilising pastures and legumes that are more water-use efficient
Current research shows that it takes 400 litres of water to produce 1kg of an animal's liveweight, down 18% over the mot recent five years abd 73% lower than 1985.
You can read about the industry’s progress in the Annual update.
5. Red meat aims to be carbon neutral by 2030
Further reducing net GHG emissions from grazing management, lot feeding and processing is a priority for the Australian red meat industry, which has a goal of being carbon neutral by 2030 (CN30). The four pillars of the Australian Red Meat Industry's Carbon Neutral by 2030 (CN30) Roadmap guide the industry towards achieving this target.
The Australian red meat industry is exploring ways to reduce net emissions through:
- Pastures, shrubs and legumes that improve livestock productivity and lower methane emissions
- Animal genetics and husbandry practices to increase efficiency and reduce methane emissions intensity
- Equipment to capture and reuse methane from processing waste treatment
- Energy efficiency and renewable energy technology to reduce CO2 emissions from the use of fossil fuels
- Equipment to reduce nitrous oxide (N2O) and methane emissions from manure lot feeding
- Savanna burning management methods to avoid dangerous hot fires which produce emissions of N2O and methane.
The Australian red meat industry cares about its impact on the environment. Reducing net GHG emissions, optimising land and water usage, and working towards its CN30 target are major goals for everyone involved. So, enjoy red meat as part of a balanced diet, and know that it’s doing a world of good.
1 Data analysed from 2021 National Greenhouse Gas Inventory and 2021 Greenhouse gas footprint of the red meat industry
2 Data analysed from Quarterly Update National Greenhouse Gas Inventory and 2021 Greenhouse gas footprint of the red meat industry
