Sustainability

Why demonstrating sustainability is critical to all red meat businesses from paddock to plate.

What does a sustainable red meat and livestock industry look like and what does it mean for producers and the red meat value chain?

 In this forum, the panel explores how sustainability is a major priority to local and global supermarkets, retailers and restaurants who sell Australian red meat. It also covers what’s important to our customers and what evidence they require to demonstrate sustainability to consumers.  

Why demonstrating sustainability is critical to all red meat businesses from paddock to plate 

 Sarah Hyland, Manager - Sustainability Communications, Meat & Livestock Australia

Denevan Ellis, Senior Manager, Tamworth, Rabobank

Jenny O’Sullivan, Malabar Farm, and Chair of Tasmanian and Gippsland SALRC committe

 Panel Q&A