Labor stands for safe, secure, well-paid jobs, and today we're backing in Tasmanian meat producers.
Meat processing closures have placed enormous pressure on the local producers all over the state. We need to reform the laws that are holding producers back from innovating and value-adding to their products.
The Government's red tape is needlessly prohibiting farmers from selling their own meat products, safely produced on-farm. It makes absolutely no sense and it needs to change.
The Southern Tasmanian Association of Meat Processors (STAMP) launched a petition in October calling for small meat producers to be able to process and their own products without needing to go to through an abattoir. I was proud to sponsor STAMP's petition, and I'm delighted to be supporting Tasmanian farmers and producers today alongside STAMP Treasurer Matt Tack and Chef Matthew Evans.
Allowing farmers to process their own meat through mobile, on-farm processing has numerous benefits:
- It eliminates unnecessary stress on livestock associated with transport, improves animal welfare, and leads to better quality meat.
- It supports jobs in regional communities, supports skills and small farms by allowing the creation of new brands and lowing production costs.
- It offers the chance to boost paddock to plate tourism and hospitality opportunities.
- Leads to improved environmental impacts, including reduced greenhouse gas emissions, lower "food miles", and more sustainable waste disposal.
Allowing farmers to process their own meat not only benefits the quality of the product and the environment but adds value to their product and allows them to create their own unique local brands. It will create a more sustainable food system - a win-win for both producers and consumers.
I want to get behind our primary producers, slash red tape and grow our economy. That's what good Labor Governments do.
Dean Winter MP
Labor Leader
