Sustainability at the Feedyard

Raising responsible beef is a priority for farmers and ranchers, which includes a strong focus on environmental, social and economic efforts at feedyards and a commitment to continuous improvement. Watch this video to learn more.

Would Removing Beef from the Diet Actually Reduce Greenhouse Gas Emissions?

Ashley Broocks, Emily Andreini, Megan Rolf, Ph.D., and Sara Place, Ph.D., Oklahoma State University

This is a topic of discussion within the beef industry. The following article does not necessarily represent the opinion of the Beef Checkoff or the US Department of Agriculture. 

Many people have suggested that removing beef from the human diet could significantly lower greenhouse gas (GHG) emissions. In reality, completely removing beef from the diet would likely not result in huge declines in GHG emissions and would have negative implications for the sustainability of the U.S. food system.

According to the U.S. Environmental Protection Agency (EPA), beef cattle production was responsible for 1.9 percent of total U.S. GHG emissions in 2013. Comparing food production (essential for human life) to transportation and electricity (non-essential for human survival, but important to our modern lifestyles) is problematic. Electricity and transportation produce much of the GHG emissions in the United States, but most people do not call for the elimination of electricity or transportation. Instead, efforts are made to lower the GHG emissions produced to provide the same energy and transportation services (e.g. switching to renewable energy sources for electricity generation).

U.S> EPS GHG Emissions Inventory for 2013

Studying the different ways resources like feed, water and land can be used more efficiently throughout the beef lifecycle to reduce GHG emissions per pound of beef would provide the means to maintain the same level of food production while reducing GHG emissions. Beef production has made impressive advances to meet the protein demands of a growing population while reducing the amount of natural resources required. For example, due to improved genetics, animal nutrition, management, and the use of growth promoting technologies, the U.S. beef community has decreased its GHG emissions per pound of beef 9-16 percent from the 1970s to today.

Another key component of reducing GHG emissions from the beef system is the role of the consumer. Over 20 percent of edible beef is wasted at grocery stores, restaurants and in the home. As with other foods, the amount of non-renewable resources used and the environmental impacts that went into producing the portions of beef that are being sent to a landfill are often overlooked. Consumers could improve beef sustainability by 10 percent if beef waste were reduced by half.

Additionally, cattle have the ability to utilize forages such as grass and hay, and by-products (e.g. distillers grains) that are unfit for human consumption. Cattle can utilize cellulose, one of the world’s most abundant organic molecules, that is indigestible by humans, and can also convert low-quality feeds into high-quality protein from land not suited for cultivation, thereby reducing soil erosion and enhancing soil carbon storage. U.S. beef farmers and ranchers feed their cattle feed sources that are not in direct competition with humans and/or would have gone to waste.

Beef is a valuable asset to the human diet. Along with being a significant source of lean protein, beef provides key nutrients such as iron, zinc and B vitamins. Removing beef from the food chain would result in consumers having to seek alternative protein and micronutrient sources. As with all foods, the production of beef has impacts, but direct emissions from the U.S. beef community are only estimated to be 1.9 percent of the total U.S. GHG emissions.[1]

[1] https://www3.epa.gov/climatechange/Downloads/ghgemissions/US-GHG-Inventory-2015-Chapter-Executive-Summary.pdf

How Farmers and Ranchers Are Becoming More Sustainable

When it comes to questions about sustainability, U.S. agriculture sometimes gets a bad rap. We know you might have questions about the sustainability of the food you eat and want to know what farmers have done (and what they are continuing to do) to be more sustainable. Of course, the best people to answer questions about sustainability in agriculture are the farmers and ranchers living it every day. On US News & World Report, Registered Dietitian Toby Amidor interviews five different types of farmers, including Kansas rancher Debbie Lyons-Blythe, to share some of the environmentally-friendly changes in their methods of raising and growing food.

Debbie Lyons-Blythe, Kansas cattle rancher

Debbie Lyons-Blythe, Kansas cattle rancher

“I live in the Kansas Flint Hills, one of the last remaining natural tallgrass prairies in the world. To protect the prairie, we work hard to maintain the water and water quality in our ponds.

The water comes from rainfall on the surrounding hills and is filtered through the grass as it runs into the ponds, providing access to clean, fresh water for cattle and wildlife alike. According to recent studies, up to 75 percent of wildlife in the U.S. lives on farms and ranches. We manage for the entire ecosystem and diversity is the goal – both in wildlife and grasses. That makes for a healthier grassland and healthier cattle.” – Debbie Lyons-Blythe, Blythe Ranch, Kansas

Read the rest of the article.

 

 

Raising Beef Isn’t Sustainable? It’s More Sustainable Than You Think

Myth: Raising beef isn’t sustainable.

The Facts: To the beef community, sustainability means balancing environmental responsibility, social diligence and economic opportunity while meeting the growing global demand for beef.  Improving the sustainability of beef is of the utmost importance to the cattlemen and women who are working to ensure the longevity of the industry and are committed to continually improve how beef is responsibly raised. The strides made by one generation will continue to be carried out and improved upon by the next because we recognize that sustainability is a journey, not a destination.

The beef industry completed a first-of-its-kind life cycle assessment (LCA) — certified by NSF International — that provides benchmarks on economic, environmental and social contributions in the United States and a roadmap for the journey toward more sustainable beef.  After two years of data collection and research, the beef community has proven it’s on the right path forward with a 7 percent improvement in environmental and social sustainability from 2005 to 2011.

This research examined the sustainability of the entire beef supply chain from pasture to plate and beyond, also examining the impact of food waste on sustainability.  Innovation and enhancements in management and practices have led to some major improvements in sustainability, such as:

  • 32 percent reduction in occupational illnesses and accidents
  • 10 percent improvement in water quality
  • 7 percent reduction in landfill contributions
  • 3 percent reduction in water use
  • 2 percent reduction in resource consumption and energy use
  • 2 percent reduction in greenhouse gas emissions

Cow-calf Operations, Feedlots and Feed Production

From 2005 to 2011, improvements in crop yields, machinery technology, irrigation techniques, fertilizer management, nutrition and animal performance have resulted in lowering the environmental footprint of the beef production process and improving on-farm sustainability. Increased adoption of Beef Quality Assurance protocols and other industry-led animal handling programs have improved our social sustainability. As greater efficiencies in crop production and animal handling become available, on-farm sustainability will continue to improve.

Packing and Case-ready Sectors

Recent advances in the capture of biogas from lagoons and the conversion of that biogas to energy has reduced the environmental fingerprint of the packing sector. By converting a byproduct of the beef harvesting process into a replacement for energy, the packing sector has decreased use of electricity, natural gas and diesel. Additionally, the installation of closed-loop cooling water systems and wastewater recycling has greatly reduced water usage and improved water quality. “Case-ready” products have dramatically reduced their fingerprint with advances in “right-size” packaging, improved water use, increased plant utilization optimization and a reduction in the pre-chain impacts of cardboard manufacturing. Opportunities exist to expand this technology into more packing plants moving forward and to continue optimizing packaging.

What is My Role?

Consumers also have opportunities to contribute to more sustainable beef, and together with the beef community, can make continuous improvements of their own. According to a report from the Food and Agriculture Organization of the United Nations (FAO), approximately one-third of all food produced for human consumption in the world is lost or wasted. In addition to food security issues, food waste has environmental impacts as well, contributing to greenhouse gases from solid waste landfills. According to the United States Department of Agriculture (USDA), beef is one of the least wasted commodities, with 20 percent spoiled or not eaten at the consumer level. That still leaves a lot of room for improvement. Consumers can help reduce the environmental fingerprint of the beef industry up to 10 percent by cutting plate waste and spoilage in half and by upgrading to energy-efficient appliances.

The Reality of Water Management & Raising Cattle

Myth:  Water management and raising cattle do not go hand in hand, and it takes more than 2,400 gallons of water to produce just one pound of meat.

The Facts: In reality, it takes 441 gallons of water to produce one pound of boneless beef.  Farmers and ranchers are committed to water conservation and have reduced the amount of water used to raise beef by 12 percent compared to 30 years ago.[1] [Read more…]

Are Meatless Mondays better for me and the environment?

Myth: Participating in Meatless Mondays is a simple step I can take to improve my own health and the health of our planet.

With Meatless Mondays conversations swirling in the news, you may wonder if eating vegetarian meals one day a week can actually improve your health and help the environment in the process. But you might be surprised to find out the reported benefits of Meatless Mondays may not live up to the promise. The Facts: Meat, and beef in particular, is good for you AND good for the planet. In fact, eating vegetarian meals isn’t a shortcut to saving the planet or eating healthy and may actually do more harm than good. Research shows that the healthiest diets include moderate portions of nutrient-rich meat and poultry. Contrary to Meatless Monday campaign claims, beef is both environmentally and nutritionally efficient – cattle farming requires less land, water and energy than in the past and provides 10 essential nutrients to your diet. Here are some common questions people ask when it comes to Meatless Mondays: [Read more…]

Is grass-finished or grain-finished beef better?

Many news articles make the incorrect assumption that grass-fed beef is better for you than grain-fed beef. Here, we address ten common claims about grass-fed versus grain-fed.

1. Incorrect Claim: Grass-fed animals don’t need antibiotics.

Fact: All antibiotic use contributes to resistance in some way. The real question is whether it’s impacting public health. Multiple studies have reviewed whether antibiotic use in cattle production causes an increased risk to consumers by developing antibiotic-resistant foodborne or other pathogens, and none have found a connection. (Journal of Food Protection, July 2004; Journal of Antimicrobial Chemotherapy, 2003). Some cattle receive a class of antibiotics known as ionophores that promote the good bacteria in the rumen and help cattle better digest and use their food (kind of like a probiotic). The World Health Organization, the U.S. Food and Drug Administration and Centers for Disease Control and prevention (CDC) agree ionophores are not important to human medicine.

2. Incorrect Claim: Perennial grasses are better for soil.

[Read more…]

Top ten reasons to eat beef. Because if you didn’t…

1. Over one million farms and ranches could go out of business, most of them small family owned or operated businesses. The ripple effect could devastate communities throughout rural America.

2. The U.S. economy would lose over $80 billion in added value contributed by all red meat (primarily beef and pork).

3. The country’s economy would lose $4.08 billion in export value from beef alone.

[Read more…]

Cows cause global warming? Incorrect. Beef production accounts for less emissions than you might think.

Myth: Cows cause global warming

Beef and cattle production have been targeted as one of the United States’ biggest producers of greenhouse gas emissions. Many of the numbers say that livestock or cattle contribute as much as 18 percent of our overall greenhouse gas emissions.

The Facts: Beef production and the environment…the truth

Cattle are not the major cause of greenhouse gas emissions in the United States. In fact, their contribution to greenhouse gases is much less than most people think. According to numbers from the Environmental Protection Agency (EPA), cattle production is not a top contributor to greenhouse gas emissions. [Read more…]

%d bloggers like this: