-KH News Desk (cbedit@imaws.org)
Grill’d partners with Sea Forest and the University of New England in a World-First Eco-Friendly Grass & Seaweed-Fed Beef Burger.
A sustainable, grass-fed beef Gamechanger created from black Angus cattle, which emit up to two-thirds less methane than other animals, is being introduced by the chain of healthy burger restaurants Grill’d.
Grill’d has created a novel way to feed its grass-fed cows Asparagopsis, a native and natural Tasmanian seaweed, to reduce their methane emissions by up to 67%, with ongoing live trials on the Grill’d farm aiming for a 90% reduction. This method was validated by the University of New England NSW and developed in partnership with Sea Forest. This groundbreaking experiment will transform the grass-fed beef sector, pave the way for others, and aid in meeting the national targets set by the federal government to cut methane emissions by 30% by 2030.
“Asparagopsis is a seaweed native to Tasmania. It’s very special as it has a unique set of properties that carry across to cattle, and when consumed, it reduces methane in those animals. It’s great to see a direct-to-consumer product that Sea Forest is contributing to where consumers can make a real difference themselves – enjoying low-carbon products that are better for the planet,” says Rocky De Nys, Chief Scientific Officer of Sea Forest.
“We’re really excited to see Gamechanger beef come to life. This is the future of beef – and we won’t stop at 61 restaurants. But for now, and for only an extra buck, guests can help the planet by choosing a low methane product, simply by upgrading their favourite beef burger,” says Grill’d Founder Simon Crowe.
The use of RSPCA-approved chicken, free-range eggs, and daily-baked buns without artificial colours, flavours, or preservatives, all sourced from local suppliers, are just a few of the ways that Grill’d has always been at the forefront of promoting change in the industry.
In order to encourage renewable energy regeneration, Grill’d’s burger patty production facility and 61 restaurants acquire 100% green power. Wherever feasible, the freshest local ingredients are also used to make their burgers (solar-powered lettuce, anyone?).
