Cut emissions to sustain red meat industry

Mitigating the effects of climate change is part of the Red Meat Producers' Organisation's efforts to ensure a sustainable future for the industry.

The Red Meat Producers' Organisation's (RPO) Code of Best Practice, recently updated and available on our website, spells out some of the steps that farmers can take in order to make a meaningful contribution towards lowering the industry's carbon footprint. Needless to say, we are very reliant on the environment with regards to the upkeep of the animals. and our ability to provide sustainable sources of food for consumers.

As an organisation, we are keeping a close eye on how the effects of climate change, both locally and abroad, are shaping critical narratives about the future of our industry. That way, we hope to be able to gain and share useful insights from some of the emerging research that shows the role that sustainable production strategies can play in the reduction of greenhouse gas emissions.

A recent article on The Conversation reflected on the increasingly incontrovertible fact that cattle farming globally is one of the causes of climate change. The article noted that the world's three billion or more ruminants (cattle, sheep and goats) produced methane, one of the most potent greenhouse gases, as a by-product of digestion.