The emissions from every kilogram of meat sold by the Melbourne company are being offset, with certification achieved after an in-depth analysis of the business by consultants from the Carbon Reduction Institute.
Flinders + Co, formerly Flinders Island Meat, recently launched their new company identity with a simple, bold vision - to cultivate a better food world.
Managing director James Madden started the company with his father David in 2011. He said: “’Cultivate a Better Food World’ was the vision we came up with for the new company identity. We wanted to be able to one day look back and say that together we made a real difference – for the better.
“I believe it is our responsibility. Becoming carbon neutral is our first big step in trying to show that even our industry – one that is becoming increasingly maligned for perceived environmental issues – can still make positive change for the future.”
A study by the business revealed areas carbon emissions could be reduced, and where they could not be completely eliminated, a number of carbon projects now provide the offsets required to achieve total neutrality. However, the team wanted to go further, and holistically partner with suppliers to offset the supply chain emissions for every kilogram of meat that the company sold completely.
Producers such as Cape Grim Beef and Robbins Island Wagyu have contributed to the project, with credits from their own on-site carbon offset projects being used.
Meat and Livestock Australia has targeted 2030 as a deadline for the entire domestic industry to become carbon neutral.
Madden believes this is the right thing and will place the Australian meat industry in a unique position. “But there has to be someone who takes that first step. I’m excited that we can lead the way in this space, but I hope we don’t stay first for long. It’s so important that all of our competitors, suppliers, and even customers jump on board and come along on this journey with us – and take real action against climate change.”