KEL SHARMAN, a Tasmanian beef farmer, was astonished to find out that meat from a beast he sold for about $5 a kilogram last month was on sale at a Surry Hills butchery this week for $69."You're joking," Mr Sharman said. "I'm in the wrong line of business."
In theory, every piece of meat sold in Australia can now be identified and traced to its source paddock via the bar code on its packaging.
In practice, it is extremely difficult to do because of the complex, often disjointed relationship between the shop and the farm, abattoir, transport, storage and distribution companies. Many retailers are unable to say where their produce comes from on a given day.
But the Herald has traced the origin and carbon footprint of a basket of groceries, using methods and data from the CSIRO and the federal Department of Climate Change.
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