Sustainability in the hospitality industry starts with responsible sourcing and National Chef of the Year sponsor, Aussie Beef & Lamb is doing some incredible work. Representing Australian producers who are deeply committed to environmental stewardship, animal welfare, and carbon reduction, the brand supports chefs and restaurateurs with high-quality red meat backed by world-class traceability and transparency. In this Q&A with Emma Boughan, UK business development manager, we explore how Aussie Beef & Lamb is driving innovation, supporting industry goals, and helping culinary professionals build sustainability into their menus and brands from the ground up.

How does your brand support sustainable practices within the hospitality industry?

At Aussie Beef & Lamb, we represent producers who are custodians of Australia’s land and are committed to best-practice environmental stewardship, animal welfare and carbon reduction.

Through industry levies collected by Aussie Beef & Lamb’s parent company, Meat & Livestock Australia, cattle and sheep producers invest in research aimed at reducing the sector’s environmental footprint. Across the country, Australian farmers are taking practical steps every day to enhance sustainability, from installing solar panels and fencing off dams to protect biodiversity, to adopting innovative techniques that improve soil health and ground cover. Aussie farmers understand completely that their livelihood is dependent on a healthy environment.

On top of this, a large proportion of our role at Aussie Beef & Lamb is to educate professionals in export markets about Australian sustainable farming practices. Key takeaways for those wanting to learn more about the Australian red meat sustainability message include:

• A 78.6% reduction in net carbon emissions between 2005-2021
• A 73% reduction in the water it takes to grow a kilo of beef than in 1985
• Shipping meat by sea (used for UK exports) contributes to less than 5% of its total carbon footprint, energy and water usage, meaning how food is produced is more important to its environmental footprint than the distance it travels to your plate.

In practical terms, our efforts support the hospitality industry by ensuring chefs and restaurateurs have access to consistent, high-quality red meat with world-leading traceability, no use of hormonal growth promotants (for UK exports), and a transparent assurance system. These standards help kitchens deliver exceptional dishes with a clear sustainability story for their customers.

What role do you believe innovation plays in creating a more sustainable future for chefs and restaurants?

Innovation is central to sustainable food production and Meat & Livestock Australia invests heavily in research and development to future-proof the red meat industry. From pasture management and regenerative grazing, to feed that reduces methane emissions or promoting lesser used cuts for whole carcass usage, our producers are evolving rapidly and open to adopting new ways of working.

For chefs and restaurants, that innovation translates to more consistent product, reduced waste and predictable quality, which is essential for menu development and operational efficiency. We believe sustainability shouldn't come at the cost of flavour or reliability and innovation is the key to achieving both.

How do you support your clients in meeting their own sustainability goals?

We actively collaborate with chefs, operators and foodservice suppliers to offer products that align with their sustainability priorities, including:

• Reliable, seasonal sourcing that complements domestic supply gaps
• Traceable and verified production methods
• High-yield, versatile cuts that reduce kitchen waste
• Educational tools and content to help communicate sustainable sourcing to diners

We also provide marketing and training support to ensure teams can confidently tell the Aussie Beef & Lamb story in person, on menus and across digital channels.

What advice would you give to emerging chefs or restaurateurs who want to build sustainability into their brand from the start?

We’d always say to ask questions about where your ingredients come from, how they’re raised and how often and consistently your suppliers can deliver what you need. Build relationships with producers and brands that are transparent and committed to long-term sustainability goals such as those that work with Aussie Beef & Lamb. Focus on quality, utilising common and alternative cuts that offer both flavour and efficiency. Don't be afraid to educate your customers, diners value honesty and purpose more than perfection. Check out Australian Good Meat for information about the Australian red meat industry’s sustainability efforts https://www.goodmeat.com.au/