Environmental best practice guidelines for the red meat processing industry
Project code: A.ENV.0059, A.PIA.0128, A.PIA.0062The red meat processing industry is one of Australia's largest rural value-adding industries and operates processing facilities across the nation. It has the potential for a large environmental impact on the Australian continent. In recent times the industry has made significant efforts to invest in modern technologies, practices and staff training to ensure environmental protevtion and the use of resources in a responsible and efficient manner.
"Environmental best practice" describes practices and technologies that provide the best outcomes for the planet we live on. Examples may include,
- effective "end of pipe" waste treatment technologies
- eco-efficient operation
- appropriate monitoring and reporting
Guideline modules
The guidelines consist of 6 independent, yet related modules which define current environmental best practice for meat processors in Australia in areas of critical importance. The topics covered are,
This module provides an introduction to the red meat processing sector, an overview of the industry, including the processes undertaken, and the various challenges it confronts, particularly environmental challenges.
The meat industry utilises significant quantities of fuel and electricity. Well designed steam raising, hot water generation, process equipment and refrigeration plant can reduce energy costs and contribute to a reduction in greenhouse gas emmisions.
This module is to assist the meat processing sector to acheive industry best practice for energy management.
The red meat industry has to deal with a number of environmental challenges. This includes responsible wastewater treatment and disposal to prevent land and water pollution. A well-designed and managed wastewater treatment system is essentail to acheive regulatory requirements and help protect and maintain a sustainable environment.
This module is to help acheive environmental best practice for wastewater treatment in the Australian red meat industry and consistently meet the required regulatory standards.
Operations at meat processing plants result in the production of a range of solid wastes. Some of these, such as manure and paunch contents, are an unavoidable result of the process, but the impact of others like packaging and equipment can be minimised by judicious purchasing and recycling.
Although both gaseous and particulate emissions can be odourous, odour emissions represent complex mixtures of components with an associated odour. meat processing can generate a variety of odourous emissions each with its own complex character, some unpleasant.
This module outlines factors and methods in acheiving best practice in odour and air quality.
A sustainable effluent irrigation management system will acheive a balance between the use of effluent for irrigation with the nutrient requirements of the crop, while protecting the environment from potential pollution. Additionally, the amenity of the surrounding environment and meeting the needs on a social and ecological level are important considerations in sustainability.
The Environmental best practice guidelines for the red meat industry are also available to download as a single document.
The contract A.ENV.0059 was used for the writing of the guidelines. These guidelines were originally printed in 2007 under the contract A.ENV.0062 and reprinted in 2009 under the contract A.PIA.0128.