The focus since 2017 has been carbon neutrality. This means no net release of greenhouse gas (GHG) emissions into the atmosphere which occurs when emissions released in the production of red meat are equal to or less than, the amount of carbon sequestered or offset in trees and soils.
To track progress, data from the Australian Government’s National Greenhouse Gas Inventory (NGHGI) is used to inform an annual emissions report.
The industry is proud to be one of the first industries to set such a target. The four pillars of the plan that set out how the industry will proactively address emissions. These are emissions reduction, carbon storage, whole of farm management and industry leadership and capability building.
A key focus for innovation is on reducing methane emissions through innovative technologies and practices, such as improved genetics, new types of livestock feeds and grazing management.
Can the red meat industry help address global warming?
Yes. Cattle, sheep and other ruminants naturally produce the greenhouse gas methane as part of a natural, or biogenic carbon cycle.
Methane is a potent Greenhouse Gas (GHG) but relatively short lived in comparison to other GHGs. When methane is emitted, it contributes to additional warming as it’s a more potent GHG than CO2. Over 20 years, methane is 80 times more potent at warming the atmosphere than CO2 but has a half- life of 10-12 years compared to centuries of other GHGs. This means methane is responsible more for near-term climate change, but it also means that strategies that reduce methane, like improving efficiency and low methane additives, can give us faster climate mitigation in the short term.
The industry is focused on improving the productivity of Australian livestock so that more red meat can be produced without increasing the amount of emissions through use of innovation technologies and practices. This will allow the industry to sustainably feed even more people.
Australia’s red meat sector contributes approximately 10-11% of Australia’s greenhouse gas (GHG) emissions. The red meat industry plays an important role to play in reducing emissions and increasing carbon storage in the landscape.
So is it environmentally sustainable to eat red meat?
Eating red meat in line with the Australian Dietary Guidelines is sustainable.
The Australian Beef Sustainability Framework and the Sheep Sustainability Framework are just two of the industry-led initiatives that are helping red meat producers implement sustainable practices.
Sustainable practices include:
- Choosing pastures that require less fertiliser
- Looking after native vegetation to encourage biodiversity
- Rotating stock from paddock to paddock (rotational grazing) to allow the land and the pastures to rest
- Capturing biogas from waste streams to generate electricity
- Recycling water for non-potable uses such as washing cattle and trucks.
In addition, the CSIRO has recommendations for what every individual can do to reduce our diet’s environmental impact:
- Know your serving size and stick to it
- Follow the Australian Dietary Guidelines
- Reduce food waste and only buy as many groceries as you need.
Did you know?
- Greenhouse gas (GHG) emissions have reduced by 78% in 2021 since the 2005 baseline
