When Queensland University of Technology researchers Dr Carol Richards and Dr Rudi Messner first embarked on a social research project into sustainable grazing they found an unexpected gem. Everyone wanted to talk about it, but not many understood it. Some had dismissed it from their businesses, some couldn't wait to incoporate it.
Carbon.
It's well understood it's going to be part of beef businesses long into the future, but there's still a lot of murky detail about how it works, how we measure it and how we relate it to grazing businesses.
In this final episode of our sustainable grazing series, we hear from Professor David Rowlings, a grazier from Southern Queensland and an expert in carbon sequestration.




Thanks to Dr Rudi Messner and Dr Carol Richards, for their
insights and their fascinating research, funded by Australian Research Council
and supported by the Queensland University of Technology and Meat and Livestock
Australia.
Thanks again to the many producers involved in the project
who gave up their time and expertise.

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