Beef emissions down on path to sustainability

Australia’s beef industry has reduced its net greenhouse gas emissions by 64 per cent since 2005, putting the $67.7bn sector on the path towards meeting its goal to be carbon neutral by the end of the decade.

Australian beef producers have reduced carbon emissions, live export deaths and water usage. PICTURE: ZOE PHILLIPS

Australia’s beef industry has ­reduced its net greenhouse gas emissions by 64 per cent since 2005, putting the $67.7bn sector on the path towards meeting its goal to be carbon neutral by the end of the decade.

In response to activists’ claims against the industry’s ­record on emissions, animal welfare and environmental protection, beef producers in 2017 developed a sustainability framework that is checked ­annually against key outcomes to measure performance.

This year’s update shows that, on top of the reduction in carbon emissions, the industry has overseen an increase of 780,000ha of forest on grazing land and a reduction in the amount of water required to produce a kilogram of beef by 18 per cent.

It also shows the mortality rate of cattle during sea voyages to fill live export markets was at a record low of 0.05 per cent.

The report identified two negative trends: a decline in water use efficiency by meat processors, which was blamed on reduced throughput, and a reduction in pasture cover in semi-arid regions, blamed on drought.

The findings come as the industry fights to bolster its social licence in the wake of activist criticism and a growing number of consumers turning away from meat consumption for ethical and environmental reasons.

Australian Beef Sustainability Framework sustainability steering group chairman Mark Davie said the report identified significant progress and areas for improvement. “We want to make sure our consumers and stakeholders understand there is more to do but the supply chain is serious about continuous improvement when it comes to sustainability,” Mr Davie said.

“When you buy Australian beef, you are investing in a supply chain that can have a positive impact on 50 per cent of the Australian land mass.”

Red Meat Advisory Council chairman John McKillop said the sustainability framework had been developed partly in response to other countries in the competitive market doing the same. “Australia’s global competitors have either set, or are currently developing, sustainability goals for beef,” he said.