MLA managing director Jason Strong said completing a carbon account was an important first step for producers to increase their carbon awareness and determine what their net GHG emissions position was, so they can identify strategies to reduce these emissions and improve carbon storage on-farm.
“A carbon account can be used in on-farm decision making and sets a benchmark to show progress over time,” Mr Strong said.
“Just as financial accounting aids financial decision making and reporting, carbon accounting aids decision making and reporting around how carbon is — or is not — utilised on-farm.
“The calculator also enables the calculation of an emissions intensity figure and improves on-farm data collection and storage capabilities.
“Calculation and reporting of on-farm emissions and emissions intensity for red meat products are likely to be a requirement for ongoing and emerging market access in the future and the improvement to the usability of this process will support red meat producers in the process.”
The calculator will provide a baseline carbon account with total greenhouse gas emissions for the property and the emissions intensity of product produced.
A carbon account includes two key elements — GHG emissions, including enteric methane from ruminant production and carbon dioxide from fossil fuels, as well as direct and indirect emissions of nitrous oxide from fertiliser application and excreta and methane from manure.
The other key element when developing a carbon account is the carbon related to vegetation and soils on-farm.
Reducing greenhouse gases can yield a range of benefits, including increased productivity and long-term sustainability, improving consumer and community support, and solidifying existing market access.
Carbon accounts also provide accessibility to new and emerging markets for products demonstrating environmental stewardship credentials, as well as access to capital and ensuring the adaptation and resilience of red meat production in the face of changing climatic conditions.
For more information, visit the MLA website.
