CONSUMERS can enjoy a steak or lamb chop with confidence of its small carbon hoof-print thanks to today’s release of research highlighting the environmental efficiency of Australia’s red meat industry.
AgForce spokesman and Arcadia Valley beef producer Justin MacDonnell said the University of NSW study – commissioned by Meat and Livestock Australia – gives the Australian red meat industry important credentials in a market plagued by environmental inaccuracies.
“The three year life cycle assessment (LCA) study across three production systems in Victoria, NSW and Western Australia has revealed that the carbon emissions from sheep and cattle production in Australia are amongst the lowest in the world,” Mr MacDonnell said.
“It puts the science behind our claim that consumers should not give credence to the exaggerations and misinformation of extremist anti-red meat campaigners.
“Based on figures from the research, eating red meat three times a week results in between 164kg to 258kg of carbon dioxide equivalent emissions a year - vastly different to figures quoted that claim up to 1.5 tonnes.”
These findings follow a report released in November 2009 which revealed the Queensland beef industry is carbon-neutral, supporting AgForce’s long-held position that agriculture is part of the climate change solution.
“Livestock is the only production industry in Australia to have reduced greenhouse emissions since 1990, with a 7.5 per cent reduction compared to increases in other industries such as transport and electricity which are up 26.9pc and 54.1pc respectively, according to the Australian Greenhouse office,” Mr MacDonnell said.
“Producers have long been frustrated by incorrect information about our industry which impugn good land managers or suggest the production of livestock is environmentally immoral – this research justifies that Australia’s beef and sheep industries have a competitive environmental advantage over many countries.
“As a major exporter this should ensure our consumers in Australia and overseas feel comfortable about eating Queensland beef and sheepmeat.”
Mr MacDonnell said although the UNSW report scientifically supports sheep and beef as environmentally sustainable food sources, more knowledge is always needed in the fight against anti-red meat groups.
“Life cycle assessments do not cover the full extent of a grass-based red meat production system, especially soil carbon and vegetation management, and this should be quantified.
“Different production systems in northern and southern Australia, the use of HGPs, tropical breeding, rotational grazing, organic systems and land conditions are just some of the factors which need to be accounted for as we paint an accurate picture of the industry’s environmental impact.”
MLA is conducting a life cycle assessment of livestock production in Queensland, and AgForce is looking forward to these findings to promote meaningful discussion about the industry’s environmental impact.
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