Micro-abbattoirs get green light in Victoria
Victorian Minister for Planning Sonya Kilkenny and Minister for Agriculture Ros Spence have announced an amendment to the Victorian Planning Provisions to make it easier to establish micro-abattoirs.
Under the amendment, micro-abattoirs will be classified as a Section 1 use in the Farming Zone, Rural Activity Zone and Green Wedge Zone, which means they will no longer require a permit.
The state government said this will ensure farmers and producers have better access to abattoir facilities closer to the farm gate, subject to environmental, amenity and human health conditions.
“Melbourne is growing fast, and these changes will help protect our green wedges and our farmers into the future,” Kilkenny said. “These changes will help our most vulnerable to continue accessing Victoria’s world-class fresh produce.”
Micro-abattoirs will be required to remain small, operationally contained, located on the same land as the animal production, and away from neighbouring homes and other sensitive uses.
A responsible authority, such as the local council, will continue to manage abattoirs through planning and building permit approvals and enforcement, and environmental health officers will continue to manage public health matters under the Public Health and Wellbeing Act 2008.
The state government said this will protect Victoria’s farmland and the city’s green wedges from urban encroachment, while also supporting the livestock sector.
“We know that small-scale livestock producers need continued access to processing facilities, which is why the Victorian Government continues to work alongside industry and the community to identify sustainable solutions,” Spence said.
“The government has agreed to further support the establishment of micro-abattoirs for small-scale livestock producers as recommended through the Inquiry into Securing the Victorian Food Supply.”
The Minister for Planning has released a Ministerial Direction to guide local councils to develop strategies to protect the values of their green wedges and consult with Traditional Owners, the community and stakeholders.
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