Associate feature: Homegrown Red Meat: A Climate-Smart Choice for Scotland

Scotland’s red meat sector has an exemplary story to tell – one that goes beyond nutrition and flavour to the very heart of our climate and environmental ambitions. Far from being part of the problem, pasture-based beef and lamb production is making a positive contribution to Scotland’s sustainability goals.

Our pastures are more than just land for grazing, they act as carbon sinks, support biodiversity, and make productive use of terrain that would otherwise be unsuitable for crops. In fact, 75% of Scotland’s agricultural area is classified as “rough grazing,” highlighting the unique role our red meat sector plays in utilising land that contributes little else to food production.

Scottish producers are taking tangible steps to cut emissions. Over the past decade, the number of beef cows has fallen by 15%, yet output has been maintained or even slightly increased due to significant productivity gains driven by the increased use of beef genetics in the dairy herd. Between 2013 and 2023, figures from the Scottish agriculture greenhouse gas emissions and nitrogen use: 2023-24 publication show that beef emissions fell by 5%, whereas beef-sired calf registrations rose by 4% over the same period. It demonstrates that reducing environmental impact does not have to mean producing less – it can mean producing smarter.

Transparency is a cornerstone of our approach. More than 90% of Scotland’s red meat is produced under independently assured schemes, giving us the ability to track sustainability improvements across the supply chain. Consumers and policymakers alike can see the progress being made, backed by verifiable data. We are also working with the Agriculture and Horticulture Development Board (AHDB) on an environmental baselining pilot to provide a full picture of the net contributions of Scottish agriculture, with first results expected in the coming months. This will ensure that the positive environmental role of our industry is clearly understood and recognised.

Future climate policy must reflect the global realities of food production and the current demand for beef which is set to increase from a growing global population. Importing just 10% more beef could generate two to three times the emissions of home-produced Scottish beef. True sustainability is not achieved by simply moving production elsewhere – it is about supporting efficient, low-emission production here at home. Scottish red meat producers are already rising to this challenge. By prioritising domestic production, we can meet consumer demand while safeguarding the environment, our economy and the communities which depend on it.

The 2024 modelling research from Food Standards Scotland (FSS) and the University of Edinburgh highlights the need to balance climate objectives with the health and nutrition of vulnerable population groups. Red meat is a rich and bioavailable source of key nutrients needed for optimal health, including iron and selenium for immune function, B vitamins for energy, zinc for children’s growth, and vitamin D for bone density. 

The research notes that blanket public health messages to cut meat consumption could disproportionately limit the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations. In Scotland, average intakes of red meat are now below the daily 70g limit set by government experts, with women showing notably lower consumption compared to men. QMS supports FSS’s goal of encouraging people to follow the official Scottish Dietary Goals. Red meat, particularly Scotch Beef, Scotch Lamb, and Specially Selected Pork, can be part of a healthy, balanced diet while also meeting robust welfare and environmental standards.

The Scottish red meat sector is innovating and improving efficiency while demonstrating accountability through robust assurance systems. Our pastures contribute to climate goals, livestock management practices are reducing emissions, and transparency helps consumers make informed choices. By championing domestic production and recognising the environmental contributions of our farms, Scotland can show that red meat production and climate ambition are not mutually exclusive, ensuring the industry continues to thrive while delivering high-quality protein and supporting environmental and climate targets.

This article is sponsored by Quality Meat Scotland.

https://qmscotland.co.uk/