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, a panel will explore how sustainability is a major priority to local and global supermarkets, retailers and restaurants who sell Australian red meat. It will also cover what’s important to our customers and what evidence they require to demonstrate sustainability to consumers.
The session will explore what these important changes mean on-farm and right through the red meat supply chain.
Why demonstrating sustainability is critical to all red meat businesses from paddock to plate
Panel discussion facilitated by Sarah Hyland, Manager - Sustainability Communications, Meat & Livestock Australia
- Dr Nicola Robinson, Sustainable Sourcing global lead on Beef, McDonalds
- Lachlan Monsborogh, Head of Sustainable Business Development, Rabobank
- Jenny O’Sullivan, Malabar Farm, and Chair of Tasmanian and Gippsland SALRC committe