24 | SUSTAINABILITY
Herefords bolster sustainability credentials Against a backdrop of sustainability discussions surrounding red meat, Hereford Cattle Society has been working to collect information to back-up the breed’s credentials. Hereford Cattle Society has become the first cattle society to work to prove its breeds' sustainable merits to the wider beef industry, retailers, food industry and the consumer, in a project connected to the UK Cattle Sustainability Platform and the European Roundtable for Sustainable Beef. Hereford cattle are known for their ability to grow and finish off grass. With the environment becoming increasingly important for every stage of the beef supply chain, the society is seeking to cement some of the benefits of the breed. Working with Dr Liz Genever, beef and sheep specialist, members are recording the efficiency of their breeding females and therefore environmental impact to confirm the benefits of Herefords when compared to industry averages. Nearly 2,000 cows are being assessed for cow fertility, calf survival and growth rates to weaning. In addition, carbon audits are being carried out to gauge the carbon footprint across its membership and commercial systems utilising the breed. Soil organic
matter levels are also being taken into account, and therefore carbon storage, and this information will be benchmarked against the industry to confirm the benefits Herefords bring to a system. A review of genetic trends is being conducted with the aim of providing guidance for members who are performance recording on areas of focus to ensure the Hereford dam becomes even more suited to future beef production. In conjunction with Dawn Meats, information is also being gathered from finishing suppliers who provide Hereford sired cattle for various retailers. Phil Allman, chairman of Hereford Cattle Society, says: “The society is undertaking a number of projects to help the society pull all the evidence of sustainable production together and help producers move to the next level.
“The society’s council is acutely aware of the shift in perception of eating beef and the environmental connotations which are now attached to red meat. “In any sector, whether food or other, if a brand is not addressing its sustainability credentials in some way, it will be left behind as consumers’ priorities change. As a society, we are not willing for that to happen to Hereford Beef and are pleased to be able to work with Dr Liz Genever to put some hard-and-fast facts behind what we have known about the Hereford breed for decades.” He continues: “Sustainability is all about the planet but also profit and people. If we can prove Herefords and Hereford crosses are a more profitable animal due to an increased margin, this will give many producers the confidence they need to further invest in the breed. When it comes to people, the
