Arcadian Organic and Natural Meat Co sells organic carbon neutral meat

While the meat industry isn’t often seen as the answer to reducing the world’s carbon footprint, that is exactly what a Toowoomba meat company is doing. Find out how.

THERE are many carbon conscious Toowoomba residents who want to cook more at home and touch lightly on the environment with their food choices.

Recently, our food’s carbon footprint has been a growing consideration for many residents and while the meat industry isn’t often seen as the answer to this issue, there is one company that is making headway, Arcadian Organic and Natural Meat Co.

The Toowoomba business is 100% carbon neutral – an Australian meat industry first.

Arcadian partnered with consultants The Carbon Reduction Institute to achieve the industry landmark.

Becoming a 100% carbon neutral meat company allows Arcadian to take responsibility for its footprint and carbon emissions across the entire business and every product produced.

Arcadian Organic and Natural Meat Co Paul da Silva (left) and Chef Ryan McBurney.

Every product has a carbon footprint and the company has chosen to ensure each one is neutralised by something that compensates for it.

Arcadian’s work involves everything from animals grazing in grassy paddocks to delivering products over the final mile to stores.

By calculating the footprint for everything they do between farming and final delivery Arcadian has undertaken the challenge of knowing and managing the actual cost in carbon emissions.

The activities that compensate are called carbon offsets or carbon credits.

A carbon offset represents one tonne of carbon dioxide equivalent Greenhouse gas that has been prevented from entering the atmosphere.

These emissions are offset by a third party who reduces greenhouse gases on our behalf, through a Carbon Offset Project.

Arcadian has a number of carbon neutral brands to its name including Cleaver’s, Borrowdale Pork and now Warilba Organic Lamb.

This newly launched organic and carbon neutral lamb is just in time for spring, which is the best season for lamb.

Marketing and innovations director Paul da Silva said one of the benefits was that customers were only eating what occurs naturally in the lamb.

“Certified organic lambs are raised without the use of synthetic chemicals, GMOs, added hormones or antibiotics,” he said.

“Among other audited requirements, Warilba certified organic lambs must always be free range, living their entire lives roaming in organic pasture, and be entirely grass-fed and finished.

“There is evidence that grass fed organic meat is more nutritious than conventionally produced meat, with grass fed organic meat also having lower levels of undesirable fatty acids.”

He said it was in everyone’s interest to maintain the patterns that keep farmland productive.

“As consumers, we must start considering ways that we can touch more lightly on the environment,” he said.

A cooking demonstration with Ryan McBurney at The Paddock.

“Areas we can all make changes are reducing food waste and purchasing carbon neutral products.

“All of these practices help to reduce greenhouse gas emissions, which in turn is a positive step to reduce the harmful consequences of global warming.”

Warilba Lamb chef Ryan McBurney said his number one tip for cooking with lamb was to pair it with sweeter ingredients such as honey mustard and mint sauces.

“Fruit also pairs very well, ingredients like prunes, dates, apricots and figs are all great partners for lamb, especially in dishes like casseroles and tagines,” he said.

“Small amounts of quality finishing vinegars are useful to balance the natural richness of the lamb on the palate whether it be in a vinaigrette or drizzled over a dish.”

He said because certified organic meat was entirely grass-fed and finished it had a unique natural flavour that reflects the pasture where the animals were raised.

“Warilba Lamb gives access to high end, restaurant level quality at home, the genuine taste and tenderness which reflects the natural pastures the lamb has been raised on,” he said.

Head to www.arcadianorganic.com.au for more information and to find out where you can buy Arcadian products.

A cooking demonstration with Ryan McBurney at The Paddock.

Barbecued Lamb Chops w/ Couscous Salad

Ingredients

• 2 Warilba Lamb forequarter chops (approx. 225g each), fat trimmed
• 125g (3/4 cup) pearl couscous
• ½ bunch baby carrots, peeled, cut into ribbons
• 30g baby spinach leaves
• 1 ½ tbsp currants
• Zest and juice of ½ lemon, +extra wedges, to serve
• 1 tbsp olive oil
• 50g fresh ricotta cheese
• Parsley leaves, pre-made pesto, to serve

Method

1. Heat a lightly oiled chargrill or barbecue over medium-high heat. Season chops and cook for 4-5 minutes each side, or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
2. Meanwhile, place couscous and 1 cup (250ml) boiling water in a medium saucepan over high heat. Cover. Bring to the boil. Reduce heat to low and simmer for 8 minutes or until tender and liquid has absorbed. Remove lid. Stand for 2 minutes. Set aside to cool slightly in a large bowl. Add carrots, spinach, currants, lemon zest, juice and oil. Season and toss to coat. Top salad with ricotta and sprinkle with parsley leaves.
3. Serve chops with pesto, couscous salad and lemon wedges.