The Australian pork industry is proud to bring sustainable to the table, working together towards continuous improvement in the way we farm and share pork.

Our sustainability commitments are aimed at reducing our environmental footprint, while also supporting the people and communities who bring great quality pork to our plates.

As a low emissions protein, we want you to know, that when you choose putting pork on your plate, you’re backing an industry that cares about the planet and its people.

The Planet Panel

Australian Pork Limited is proud to be working with farmers, chefs and environmental experts alike to work towards our sustainability goals – our Planet Panel.

Our Planet Panel represents and celebrates the people involved in getting pork from paddock to plate.

Click on the panellists below to learn more.

Pig farmer and APL Board Director

Owner and head chef of Bouvier Bar

Agricultural systems scientist

Panel moderator and Humans of Agriculture founder

Our sustainability journey

The Australian pork industry is already taking significant steps towards its sustainability targets. You can see some of the achievements we are proud of below.

As of 2020, approximately 30% of production utilises methane capture to reduce emissions from entering the atmosphere

Over the last four decades the industry has reduced fossil fuel use by 58%

Over the last four decades, greenhouse gas emissions have reduced by 69% and water consumption for the production of pork has reduced by 80%

Three quarters of farmers have an environmental management plan

View our case studies

You can learn more about how Australian pork farmers are helping to bring sustainable to the table thanks to our case studies below.

Launching the campaign

In early March 2023, Australian Pork launched the Bring Sustainable to the Table campaign, featuring a Planet Panel of industry experts, featuring Bouvier Bar‘s Head Chef and owner Adrian Richardson, farmers Judy Croagh and Tim Kingma, and Dr Steve Wiedemann to discuss how these ambitions can be brought to life.

Moderated by Oli Le Lievre, Founder of Humans of Agriculture, the panel discussed how different sub-sectors of the industry can align, from producers to chefs and environmentalists, and how they can work together to meet pork’s environmental targets in a way that is sustainable not just for the environment, but for the industry and the communities it supports.