Beefing up sustainability outcomes for the red meat sector.

Improving the air, land, water, animal health and regenerative practices within the meat and livestock industry will form the focus of a world-first study.

As part of the Food for Future project, scientists are being given access to one of the country’s largest organic meat operations, Hewitt, to measure and report on how it has been refining its production practices.

Rural editor Sophie Clarke caught up with chief executive Mick Hewitt to hear more about what the data will be used for.