What cattle and sheep farmers are doing

John Stoate from Anna Plains Station in WA explains why he felt it was important to dedicate 5,500 hectares of his farm to conservation and land management.

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    Pip Job

    We use a holistic farm management approach on our 225ha cattle property ‘Peedamulla’ to ensure the long-term future...

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    Robert & Georgie Somerset

    We are a family business growing beef in Queensland’s South Burnett. Our cattle graze a diversity of pastures across…

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    Curracabark

    There are over 150 native species of flora being utilised by the livestock.

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    Pip Job

    We use a holistic farm management approach on our 225ha cattle property ‘Peedamulla’ to ensure the long-term future...

  • Thumb Page Image - default

    Robert & Georgie Somerset

    We are a family business growing beef in Queensland’s South Burnett. Our cattle graze a diversity of pastures across…

  • Thumb Page Image - default

    Curracabark

    There are over 150 native species of flora being utilised by the livestock.

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    Terry, Kerrie & Joel Pitkin

    We bought ‘Hermitage Plains’ about 10 years ago. It was originally established as a soldier’s settler block after World War II...

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    Bruce, Roz, Liam, Ella & Hannah Maynard

    We are working to restore layers of shrubs and trees on our 1476ha property to create the structure and...

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    David & Julie Blackmore, Blackmore Wagyu Beef

    Our management of the environment, our cattle and our people has led to our product being sought after by the world’s...

What you can do

This short film follows three Aussies as they ask questions about their food origins and reconnect with the journey from paddock to plate.

  • Try to avoid overbuying food. Remember refrigerated foods and fresh fruit and vegetables have a limited shelf life.

  • By planning a weekly menu, including supplies for morning teas and lunch boxes you can buy what you need and reduce food waste.

  • You can make your own stock by using leftover beef and lamb, bones and vegetables.

  • Try to avoid overbuying food. Remember refrigerated foods and fresh fruit and vegetables have a limited shelf life.

  • By planning a weekly menu, including supplies for morning teas and lunch boxes you can buy what you need and reduce food waste.

  • You can make your own stock by using leftover beef and lamb, bones and vegetables.

  • Fresh herbs are an easy way to make your meals more interesting and add more flavour.

  • A lot of packaging is unnecessary and effort should be taken to avoid buying overly packaged foods.

  • Get a compost bin or worm farm for your fresh food kitchen waste and use this to fertilise your garden.