The scientists then conduct a thorough analysis before providing participating farmers with a unique report that breaks down their emissions across a range of farm activities.
Asahi Beverages’ regional category head Dave Engel said the first year of the partnership yielded significant data on the use of fertilisers and herbicides, advanced technology that minimises soil compaction, as well as growing practices that help to protect the health of soils and reduce the amount of carbon-intensive interventions.
“The results have been extremely encouraging for all parties and highlight what we already believe to be the case – that Australian grain growers are already operating at the leading edge of sustainable growing practices,” he said.
“All of these factors result in better commercial outcomes for the grower as well as reduced emissions.
“Barley is the heart and soul of beer because it defines its taste and colour and we buy around 75,000 tonnes of it nationally.
“We’ve got dozens of terrific barley farmers around Australia supplying Asahi, but until now the support and know-how were not in place for them to understand and report on their emissions from growing barley.
“The Cool Soil Initiative helps farmers understand the emissions of individual farm activities and processes, compares them to others within their growing region and enables them to take focused action to reduce their emissions footprint.”
Charles Sturt University Cool Soil Initiative and Sustainability director Matthew Muller said farmers were already doing the hard work of producing high-quality barley.
“Farmers’ critical roles in the supply chain means they are uniquely placed to help Asahi track barley emissions as we work towards a lower emissions future,” he said.
“Our role at Cool Soil Initiative is to provide scientific measurement and benchmarking that makes emissions reporting insightful, not burdensome.
“A certified and tailored report for each paddock will provide growers genuine evidence to access markets, evaluate productivity and identify opportunities that optimise soil health, yield and support climate-smart agriculture.”
Kewell barley farmer Justin Ruwoldt said the Cool Soil program was good business management and would help future-proof farms.
“We want to run the best possible business practice so that we not only survive the test of time, but prosper,” he said.
“The program gives us a seat at the table and a better understanding of emissions reporting.”
In 2020, Asahi launched the Victoria Barley Program to partner with dozens of Victorian farmers.
These farmers’ barley is now used to brew about 300 million litres of beer annually at Abbotsford Brewery.
Under the old model, farmers sold barley grain to bulk handlers who stored it all together, meaning grains from potentially hundreds of different farmers were mixed before they reached Abbotsford.
But the partnership has created a direct relationship between brewers and farmers, providing clear oversight of the growing process to ensure only the best and most consistent barley is used in the beers.
The Victorian Barley Program is delivered by Riordan; managing director Jim Riordan said the program was a win for Victorian farmers and beer lovers alike.
“For several years, the Victorian Barley Program has given farmers the confidence and financial security to invest in new technology and make improvements in farming sustainability and efficiency,” he said.
“But the Cool Soil Initiative announced by Asahi and Riordan takes the program to the next level by giving them scientifically-backed support to understand their emissions and promote climate-smart agriculture practices taking place right here in Australia.
“This has the potential to sure up and open up markets where sustainable practices are central to market access.’’
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