Hero image desktop

Hero image mobile

How the red meat industry is becoming more sustainable

Australian red meat producers care passionately about the environment in which they raise their livestock. The reality is that their livelihoods depend on a thriving environment and healthy ecosystem.

The Australian red meat industry is a major land user, which makes it particularly exposed to environmental risks posed by global warming. That’s why Australian red meat producers are committed to creating a more sustainable industry by managing emissions and water use, increasing biodiversity, creating energy efficiencies, reducing waste and implementing environmentally sustainable land management practices.

In 2021, net emissions attributable to the red meat industry had reduced by 78% compared with 2005.

Emissions associated with energy usage on farm have also declined by 16% between 2021 and 2005. In fact, in a recent survey of Australian beef farmers, 58% replied they were generating or using renewable energy on farm.

Australian farmers, like Smithfield Cattle Company, are enormously proud of the positive difference they have made in this area – and recognise the importance of continuing to improve, in order to leave a legacy for the future.

How is the red meat industry becoming more sustainable?

The Australian Beef Sustainability Framework and the Sheep Sustainability Framework are two industry-led initiatives that are helping red meat producers implement sustainable practices.

Sustainable on-farm practices include:

Choosing pastures that require less fertiliser
Looking after native vegetation to encourage biodiversity
Rotating stock from paddock to paddock to allow land to rest.

Producing red meat requires large amounts of energy and water, which is why Australian red meat processers are focused on becoming more sustainable too. Sustainable processing practices include:

Capturing biogas from waste streams to generate electricity
Recycling water for non-potable uses such as washing cattle and trucks

Did you know?

Over the past five years, livestock producers have reduced the water used in raising beef cattle by 18% to average 400 litres per liveweight kg. Since 1985, the industry has achieved a 73% reduction. (Source)
Comparing the five years from 1981-85 with that of 2011-15, the Australian beef industry has reduced emission intensity (per kg of liveweight) by 20% according to peer-reviewed research. (Source)
Legumes that require less phosphorous are currently being trialled as a more sustainable livestock feed in a number of locations throughout NSW and Western Australia, with the assistance of CSIRO.

¹ Data analysed from 2021 Australian National Greenhouse Gas Inventory and 2021 Greenhouse gas footprint of the red meat industry

More about red meat and natural resource management

Biodiversity and red meat

Biodiversity and red meat

How fresh approaches to grazing are helping farming and native biodiversity coexist.

Red meat and trees

Red meat and trees

The red meat industry's commitment to the environment includes an extensive vegetation-planting program.

Further reading

Explore further

Australian Beef Sustainability Framework

Australian Beef Sustainability Framework

Australian Sheep Sustainability Framework

Australian Sheep Sustainability Framework

Meat & Livestock Australia - Carbon Neutral 2030

Meat & Livestock Australia - Carbon Neutral 2030