Associate feature: Scotland’s Red Meat Industry: A Natural Path to Sustainability and Net Zero

Scotland’s red meat industry is perfectly positioned to drive a sustainable future. 

More than 80% of Scottish land is classified as grass or rough grazing, ideal for livestock farming, particularly cattle and sheep.  Over 90% of the feed for Scotland’s livestock comes from grass, silage, and brewer’s grain, resulting in only an insignificant reliance on soy-based animal feed, which is often linked to deforestation. Scotland’s abundant rainfall irrigates pastures, so almost all water used to produce Scotch Beef and Scotch Lamb is sourced from rainwater, rather than vital freshwater supplies.

Livestock grazing plays a crucial role in environmental sustainability by capturing carbon from the atmosphere and storing it in the soil. Well-managed grasslands and hedgerows act as carbon sinks, essential for Scotland’s net-zero goals. Furthermore, grazing systems maintain biodiversity and preserve wildlife habitats, ensuring that grasslands remain productive while supporting various species. This balance between sustainable agriculture and the protection of biodiversity is a unique strength of Scotland’s red meat sector.

To further enhance the environmental credentials of Scotland’s red meat sector, Quality Meat Scotland (QMS) and the Agriculture and Horticulture Development Board (AHDB) have launched an environmental baselining pilot project. This initiative aims to accurately measure the net carbon position of farm businesses, considering both emissions and carbon sequestration (absorption and storage) in the soil. By gathering data on soil carbon stocks, greenhouse gas emissions, and the carbon stored in hedgerows and trees, farmers will be better equipped to make informed decisions that reduce emissions and increase carbon capture.

This project is part of a wider effort to promote sustainability in the sector, with farmers already taking steps to protect peatlands, reduce soil erosion, and manage woodlands. These actions help prevent the release of stored carbon and support biodiversity by creating wildlife corridors and restoring wetlands. By demonstrating the environmental benefits of Scottish red meat production, this project will help strengthen the sector’s position in both domestic and global markets, where sustainably produced food is increasingly prioritised.

Running efficient farms not only makes economic sense but also supports environmental sustainability. As stewards of the land, farmers have both a personal and professional commitment to ensuring the long-term health of Scotland’s rural landscapes. Reaching net zero is not an external imposition but a process farmers are actively embracing through informed decision-making and participation in initiatives like environmental baselining.

With continued political and economic support, Scotland’s red meat sector can remain a key player in global markets while reinforcing its commitment to sustainability. The opportunity to reduce environmental footprints while boosting economic resilience is within our reach - and Scotland is ready to lead the way.

About Kate Rowell

Kate Rowell is a fifth-generation cattle and sheep farmer who runs Hundleshope farm near Peebles in the Scottish Borders with her husband, Ed. After working as a qualified vet for eight years, Kate returned home to take over the family business, which manages 75 suckler cows and around 800 sheep on their 750-hectare farm, part of the Haystoun Estate, where the family has been tenants for 150 years.

This article is sponsored by Quality Meat Scotland. 

qmscotland.co.uk