This report continues a series of environmental performance reviews of the red meat processing industry undertaken by AMPC and MLA, and presents results for the 2013/2014 financial year. The methods used are broadly comparable with previous studies, but also included steps to adjust for variation in animal mix and processes undertaken (i.e. whether rendering was conducted). As such, not all results are directly comparable with those reported in previous studies.

In 2012, as part of the red meat processing industry climate change strategy, goals were set to reduce water consumption per t HSCW by 10%, energy consumption per t HSCW by 10% and GHG emissions per t HSCW by 20% by 2015. Comparing the results for 2008/2009 and 2013/2014, the industry has achieved the energy use efficiency and GHG emissions intensity goals, and is part way toward achieving the water use efficiency goal.