How science is helping meet demands for greater meat sustainability

03 July 2012

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Dr Robyn Warner, internationally recognised meat scientist with CSIRO Food and Nutritional Sciences, argues that sustainability as it applies to the red meat processing sector is about so much more than transport and energy use.

Drawing on her experience at a recent a recent International Congress of Meat Science and Technology in Belgium, Dr Warner shares how we might learn from the varied, international views of what sustainabilty means to the future of meat processing and the invaluable influence science in having on taking these factors and creating real solutions.

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