Sustainable Agriculture Initiative Platform
The global food value chain initiative for sustainable agriculture


The membership of the Beef Working Group is a dynamic blend of beef processors and a range of associations working on behalf of both farmers and supply chain organisations. This mix promotes a challenging and productive dialogue that results in tangible outputs that promote sustainable beef production and importantly alignment between organisations when implementing sustainable practices within their supply chain.

Evidence is in the development of the very first Principles of Sustainable Beef Production which were launched in November of 2013. These Principles have the benefit of review from several external stakeholders to ensure that what was developed, is targeted on the real issues and importantly will result in genuine and aligned progress.

The SAI Platform Beef Working Group is an active member and participant of the Global Round Table for Sustainable Beef, contributing to the development of the GRSB Principles and Criteria document to share the work SAI Platform has already completed. 

The Working Group is also in the process of developing an industry discussion document with the aim of achieving consensus on the quantification of GHG emissions from beef farming systems. The aim here is to stimulate discussion in the global beef sector on this subject to achieve alignment in application. The Group is liaising with other global groups such as the FAO, GRSB and the international meat Secretariat in a constructive and thought provoking manner to drive this agenda item forward.

Working closely with the Global Research Alliance for GHG emissions from agriculture, the Working Group developed a research pipeline resource to appreciate the current state of GHG mitigation science knowledge including potential options under development for future implementation. Aa a result, a joint report on 'Reducing GHG emissions from livestock production systems' has been developed and launched in 2014. A translation of this report in French and Spanish is available from 2016.

Chair: Nicola Robinson (Mc Donald's)

>> All our members can join the Working Group in every moment, by contacting the Beef Working Group Lead.