August 22nd, 2025Micro-abatoirs allowed
The state government is strengthening planning rules to support and secure food production and protect our agricultural land and green wedge as Melbourne grows.
Minister for Planning Sonya Kilkenny and Minister for Agriculture Ros Spence has announced an amendment to the Victorian Planning Provisions to make it easier to establish micro-abattoirs where they are needed most.
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 – making it faster and easier for projects to get off the ground and operate if they meet regulatory requirements.
This will make sure farmers and producers have better access to abattoir facilities closer to the farm gate subject to environmental, amenity and human health conditions – helping secure Victoria’s food supply.
Micro-abattoirs play an important role for farmers to secure Victoria’s food supply and enhance rural economies, and with these new planning changes, consumers, food providores and restaurants will have more opportunities to access meat.
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, usually the local council, will continue to manage abattoirs through planning and building permit approvals and enforcement, and their environmental health officers will continue to manage public health matters under the Public Health and Wellbeing Act 2008.
This will protect Victoria’s farmland and the city’s green wedges from urban encroachment, and is critical for existing communities and generations to come, while also supporting our strong and diverse livestock sector.
The Minister for Planning has released a Ministerial Direction to guide local councils to develop strategies to protect the most important values of their green wedges and consult with Traditional Owners, the community and stakeholders.
