Welsh publish environmental roadmap
Welsh meat leaders are pointing the way to a greener future for the country’s livestock sector with the publication of a new environmental roadmap
The new Hybu Cig Cymru - Meat Promotion Wales (HCC) document, A Sustainable Future - The Welsh Red Meat Roadmap, offers stakeholders across the supply chain information on greenhouse gases and climate change and gives practical advice on improving performance.
Dai Davies, HCC chairman, said: “Stakeholders in all sectors of the agricultural and processing community have positively adapted to the demands for the new, sustainable way of life and are already playing a prominent and proactive part in the safeguarding of the environment. That’s why HCC, on behalf of the industry, committed to coordinating an environmental roadmap for Welsh red meat production, within the Strategic Action Plan for the Welsh red meat industry, to help take things forward.”
The roadmap considers challenges such as the industry’s approach to greenhouse gases, carbon footprint, water quality and use, biodiversity, countryside management and carbon conservation and sequestration and their solutions. It cautions that additional drivers are likely to impact on environmental policies including disease threats – for example bovine TB, the ageing farming population, land prices and the Common Agricultural Policy Reform review.