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You are here: Home > Journals > AN > AN09132
REVIEW
Contents Vol 50(8)

Impacts of red meat production on biodiversity in Australia: a review and comparison with alternative protein production industries

J. E. Williams A C and R. J. Price B
+ Author Affiliations
- Author Affiliations

A Managing Director, NRM Insights, PO Box 3263 UMDC, Ulverstone, Tas. 7315; Adjunct Professor, Tasmanian Institute of Agricultural Research, University of Tasmania, Private Bag 3523, Burnie, Tas. 7001, Australia.

B Managing Director, Kiri-ganai Research, GPO Box 103, Canberra, ACT 2601; Adjunct Fellow, Fenner School of Environment and Society, Australian National University, Canberra, ACT 0200, Australia.

C Corresponding author. Email: jann@nrminsights.com.au

Animal Production Science 50(8) 723-747 https://doi.org/10.1071/AN09132
Submitted: 6 October 2009  Accepted: 8 June 2010   Published: 31 August 2010

Abstract

All food production systems are under pressure to comply with societal expectations that the produce is not only of good nutritional value but is also sustainably produced. This review compares the performance of the red meat industry in Australia against white meat, plant-protein and other protein production systems across a range of biodiversity pressures through a review of over 500 peer-reviewed and other scientific sources. The review finds that taking into account the past legacy of red meat production systems, these industries make the largest relative potential contribution to the impact on terrestrial biodiversity in Australia, by both the area covered and the nature of the impacts. The review also finds that many initiatives of the beef and sheep industries have the potential to improve the management of biodiversity. To minimise the impact of beef and sheep meat systems on biodiversity, the conservation of natural resources needs to become a core and integral part of production systems, rather than it being perceived as an optional extra if times are good. To help address these challenges, stewardship payments for the ecosystem services (such as carbon, water and biodiversity) provided by the farming community to the wider society warrant further consideration.

Additional keywords: food, pressures.


Acknowledgements

This paper summarises the findings of a report funded by Meat & Livestock Australia (MLA). Both MLA and the referees for this paper provided comments that gave the authors much food for thought.


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