Red Meat That’s Good for You and Good for the Planet

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In this engaging webinar, dietitians will explore Australia’s distinctive red meat story—from its expansive landscapes and production systems to the nutritional value of beef and lamb within balanced dietary patterns. Participants will gain a deeper understanding of how geography, climate, and agricultural practices influence Australian beef, lamb, and goat production, while examining the role of red meat as a source of high-quality protein and essential nutrients.
The webinar will review current consumer trends related to protein, sustainability, sourcing, and food systems, and compare common production and supply chain practices between Australian and domestic red meat systems. Using Australian beef, lamb and goat as a case study, participants will learn evidence-based strategies for communicating with shoppers about red meat nutrition, sourcing, and sustainability considerations in the retail setting.
The content is educational in nature and designed to support science-based nutrition education and informed consumer decision-making.

Speaker:
Paul da Silva, Regional Manager – North America Meat & Livestock Australia (MLA)

Bio:
Paul da Silva serves as Regional Manager – North America for Meat & Livestock Australia (MLA), where he leads market development and stakeholder engagement initiatives across the United States, Canada, and Mexico. Based in Washington, DC, he brings more than 15 years of experience in meat and livestock marketing, with expertise in brand strategy, consumer insights, product development, and international market growth.
Prior to joining MLA, Paul held senior marketing leadership roles with leading Australian meat companies. Earlier in his career, he worked in marketing and communications across several industries, including technology and retail. Paul is passionate about connecting consumers and industry professionals with evidence-based information about red meat production, nutrition, and global food systems.