Meet the SSG: Peter Gall

SSG Member Peter Gall

We spoke with ABSF Sustainability Steering Group (SSG) member, Peter Gall, who is one of the founding fathers of Australia’s organic red meat sector.

What is your background?

I grew up on a sheep and cattle property near Blackall in Western Queensland, and now have country outside Jondaryan in Southeast Queensland where I run sheep and cattle. I was one of the first people to become involved in the organic livestock industry in the 1990s, when we achieved certified organic status on the family property at Blackall. My main role these days is Livestock Director & Ambassador of Hewitt, and I co-ordinate the supply of certified organic cattle and lamb through our various processing facilities.

How did you become involved in sustainability?

I have naturally always been involved in the business of sustainability due to the process of getting land certified organic. Organic certification logically puts sustainable limitations on allowed inputs and production practices. Because of these limitations, you need to be in a mindset of thinking outside the square and preserving natural resources longer than you would do in a conventional system. The organic ethos is at the core of my beliefs, which has naturally led me down the path of sustainability. I believe that we need to leave the land in the best possible condition in order to continue sustainable livestock production for generations to come.

Why is sustainability so important to the Australian red meat sector?

In my opinion, the Australian red meat sector has been leading the way in sustainability for many years, although there are still some key areas that need to be addressed. Sustainability is what will keep the Australian red meat sector ahead on a global scale. Without it, we risk falling behind the pack. The industry has been on the sustainability train for a while, but it's crucial to keep it front and centre. Being in the livestock industry, I've learned that we've got to share our success stories. Consumers need to know that we're not just delivering quality red meat products, but we're doing it in a way that's best for the planet through sustainable practices and best-in-class operations.

If we don't keep our focus on sustainability, not only could we lose our edge, but we might also miss out on connecting with consumers – without them we have no industry. They want to know where their food comes from and that it's produced in a way that respects the environment. So, sustainability is our ticket to staying relevant, resonating with consumers, and ensuring we're dishing out the world's best red meat.

What sustainability measures are implemented at Hewitt?

At Hewitt, sustainability is a hands-on commitment that extends from operations through to our suppliers. We are dedicated to forward-thinking and practical solutions that elevate sustainability in the red meat industry. Hewitt takes a holistic approach to contribute to positive change within the sector by actively engaging in projects and partnerships.

One initiative is Hewitt’s involvement in the MLA “Food for the Future” project. Through this, Hewitt collaborates with producers on many fronts. We assist in the assessment of baseline carbon emissions to help producers understand their current environmental footprint, conduct soil workshops, testing, and mapping, and foster production improvements for increased productivity. Hewitt goes a step further by encouraging regenerative practices and highlighting the benefits of organic livestock production, which already stands as a sustainable management practice.

Our commitment doesn't stop there – we empower and educate producers on the latest developments in sustainability, carbon management, and regenerative management techniques. By working closely with industry advisors in the carbon field, Hewitt ensures we are at the forefront of new programs and developments, navigating the ever-changing landscape of sustainability.

Where are the greatest opportunities the industry has for sustainability improvement?

The red meat industry in Australia has significant opportunities for sustainability improvement. While many producers are already engaged in best management practices, the focus should be on refining and elevating these practices, in particular to empower the bottom 25% to make necessary improvements. This inclusive approach ensures a more comprehensive and impactful shift toward sustainability. Additionally, there is an opportunity to improve reporting mechanisms to showcase to customers and consumers worldwide that Australian red meat not only excels in quality but also leads in sustainability. Establishing standardised definitions for key sustainability measures is equally important, ensuring a united approach across the country and facilitating cohesive efforts toward a more sustainable future for the red meat industry.

What role do you think the ABSF has in facilitating this process?

The ABSF plays a crucial role in facilitating the process of enhancing sustainability within the red meat industry. With its established connections to the industry, the ABSF is well-positioned to facilitate effective communication and collaboration among stakeholders. By setting and upholding accurate standards, the ABSF ensures that consumers can trust in the sustainability of the red meat they consume and provide confidence that industry practices meet sustainable benchmarks. The ABSF serves as a vital link between on-farm management processes and the practical maintenance of industry targets. This connection puts sustainability goals into tangible, actionable measures at the farm level which contributes to the overall improvement and accountability of the red meat industry's sustainability efforts.