A research team led by the University of Queensland (UQ) has created a tool to assist the global beef sector in simultaneously reducing prices and greenhouse gas emissions while meeting meat demand.
The team evaluated the economic and emissions implications of various cow feeds in various areas across the world to provide a framework to guide and advise industry sustainability efforts.
According to UQ School of Veterinary Science Postdoctoral Research Fellow Adam C. Castonguay, the study found that up to 85 per cent of emissions might be reduced without negatively impacting the cattle industry.
“This can be achieved by opting for more efficient feeds and locations, and restoring forests in inefficient areas, without increasing global costs of production or reducing demand for beef,” Castonguay said.
Castonguay stated that the team had identified the world’s most productive regions for producing beef, and the maps change as conditions change, such as how much society values lowering emissions over lowering production costs.
“This has given us an unprecedented insight into the ‘what, where and why’ of beef production at a global level and decisions about the future of the industry can be informed by inputting trade-offs and opportunities,” Castonguay added.
According to the group, governments and industries might utilise the tool to build policy and strategy.
“There will be continued global demand for beef and there are a huge number of livelihoods associated with it, so this research aims to find an appropriate balance to maintain the bottom line of the sector,” Castonguay said.
He stated that further economic modelling and data fine-tuning for specific locales would disclose the implications of any adjustments, including the impact on consumer beef pricing.
Castonguay added that the team’s optimisation strategy was developed by employing mapping technologies to overcome traditional barriers to achieving an environmental-economic balance.
“There are many innovations in cattle feed to increase productivity or reduce emissions which have not been analysed as a trade-off with other values and goals. Our results highlight the massive potential for improvements in the way we produce beef, to help us to meet global sustainability goals,” he said.
Castonguay added that societal values or preferences determine the amount to which they minimise emissions and production costs.
 has created a tool to assist the global beef sector in simultaneously reducing prices and greenhouse gas emissions while meeting meat demand.){kind=link}