The Australian Red Meat industry has set a target to become carbon neutral by 2030, so in this episode we explore how local meat producers and graziers can embrace the push to become carbon neutral and explore ways your farm and businesses be part of this paradigm shift. Angela talks about the science with Dr Lukas Van Zwieten, Principal Research Scientist with the New South Wales Department of Primary Industries, and Adjunct Professor at Southern Cross University before hearing about the practical experiences of Kerry and Paul Wilson, co-owners of Nimbin Valley Dairy, one of the region’s most renowned food businesses.
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