Sustainability of livestock grazing systems; a New Zealand perspective

Abstract

Supply of milk and meat products derived from livestock animals is a nutritionally and economically important part of the global food system. How sustainable the production system from which highly nutritious livestock products are sourced, is becoming an increasingly important question. Livestock globally are produced from three broad production system types: confined-intensive, mixed crop-livestock, and open grazing. The following definition of a sustainable livestock grazing system – generating economically-viable and nutritionally-rich livestock products without diminishing the supporting natural physical and social-cultural resources and ecosystem functioning – is explored in a New Zealand context. A favourable oceanic climate and good soils allowing almost year round pasture growth, good transport infrastructure and trading links, and a clean-green environment perception, contributes fundamentally to NZ’s strong position as a producer of premium meat, milk, and wool. NZ has diverse livestock grazing systems: dairy and beef cattle for milk powder, butter, and beef; sheep for meat (lamb) and wool; deer for meat (venison) and velvet. There are also emerging livestock systems of goat and sheep dairying. With a 130 year history of producing milk and meat products from livestock reared on grassland and pastures, NZ today exports 80% of all meat and milk produced to the outside world. The sustainability level of NZ’s livestock grazing agroecosystems is explored and its current sustainability challenges discussed. An overview of current research in NZ pasture-based livestock agriculture systems is presented.