Report Detail Page
Review of GHG and Water in the Red Meat Industry - Report 1
Greenhouse gas emissions and mitigation options are extremely diverse throughout the red meat supply chain. The fundamental processes driving greenhouse emissions and mitigation options range across the traditional fields within agricultural science and engineering. For the industry to respond and adapt to the changing regulations related to greenhouse emissions, a robust framework needs to be established that can account for this diversity. Similarly, water usage in red meat production can be estimated using a surprising variety of methods that produce results from 27 L to 200,000 L / kg beef. Clearly for the industry to address water usage (a resource issue) and water usage (as a possible environmental impact) a robust methodology that suits the industry needs to be adopted.
This report, the first of three to be presented for the project, covers methodological issues related to greenhouse gas estimation at the industry level, energy usage, a review of vegetation management regulations, and a review of the literature on greenhouse gas emissions and water use for red meat and alternative protein sources.
This page was last updated on 25/07/2017
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