Meat processors performing worst in sustainability stakes
The study found the country’s meat processing industry used significantly higher levels of electricity and water and achieved lower recycling rates than counterparts in the dairy, fruit and vegetable segments. It also sent more than five times as much waste to landfill.
Water, recycling and energy
In its report Towards Sustainability - 2007/08, the AFGC said the meat sector needed an average of 17.5 litres of water (L/kg) to produce one kilogramme of produce– the highest of any food processing or food manufacturing industry. This compared to just 0.6L/ kg for flour and cereals, 1.6L/kg for oils and fats, 2.4lL/kg for fruit and vegetables and 2.7l/kg for dairy products. Of all sectors surveyed, only paper exceeded meat with 41.1L/kg.
But the paper sector performed best in recycling – managing to reuse some 96 per cent of its products. The meat sector achieved the lowest rate of all the industries surveyed, at just 33 per cent. In contrast, some 90 per cent of oils and fats were recycled, with the fruit and vegetable sector recording a 78 per cent rate. The dairy, bakery and beverage sector all racked up rates around 70 per cent.
The meat sector sent some 89 per cent of its waste to landfill – over five times more than any other sector. The bakery industry dispatched 16.9 per cent to rubbish dumps, while dairy processors averaged 13.8 per cent. Some 10 per cent of fruit and veg waste was sent to landfill while the figure for most other sectors was below 5 per cent.
Meat processors also used more than twice the amount of energy than other sectors for the output of a single kilogram of produce – 6.7 MJ/kg compared to around 3MJ/kg for most other segments.
Meat was also the second highest producer of greenhouse gases in the food sector at 0.58 kg CO2-E/kg. Fats and oil production was top with 0.66 kg CO2-E/kg, while the paper industry generates 2.13 kg CO2-E/kg.
Industry reaction
"Fairly obviously, the meat industry needs to focus on water use, needs to focus on waste re-use," said AFGC chief executive Kate Carnell to the Australian Broadcasting Corp.
"We're all going to be facing quite significant increases in power bills in the manufacturing industry off the back of a renewable energy target and Carbon Pollution Reduction Scheme so it's in every industry's best interest to reduce their energy use.
"The meat industry is no different than anyone else.”
She said the menace from global warming coupled with the worldwide recession meant the stakes had never been higher for food processors and manufacturers to demonstrate their green credentials.
“The tough economic times coupled with the threat of climate change and depleting natural resources means we face new challenges,” she said. “Getting the balance right is crucial for industry.”
“All of our members are at different stages of engagement on their sustainability journey, but through open communication flows we can identify ways to improve efficiency across the board.”
