Denver, Colo. (Vocus) July 14, 2010
Advances in productivity over the past 30 years have reduced the carbon footprint and overall environmental impact of U.S. beef production, according to a new study presented today by a Washington State University researcher. In Comparing the environmental impact of the US beef industry in 1977 to 2007, assistant professor of animal science Jude L. Capper revealed that improvements in nutrition, management, growth rate and slaughter weights, have significantly reduced the environmental impact of modern beef production and improved its sustainability.
These findings challenge the common misconception that historical methods of livestock production are more environmentally sustainable than modern beef production, said Capper in her presentation today at the American Society of Animal Science meeting in Denver.
Golden Ticket Awards - Presented by Amusement Today
Welcome to the 2011 Golden Ticket Awards. 2011 Golden Ticket Award Winners announced at industry event hosted by
The Mercury - Gospel concert and comedy show to be presented today
Apr 21, 2012 POTTSTOWN The Wings of Victory Outreach Corp. will be hosting the 2nd Annual Gospel Concert
Detroit 2020 Awards Detroit 2020
Apr 19, 2012 The inaugural Detroit 2020 Awards were presented today during a luncheon at Broadcast House.
Its important to note that all food production has an environmental impact, but significant improvements in efficiency have clearly reduced the greenhouse gas emissions and overall environmental impact of beef production, said Capper. Contrary to the negative image often associated with modern farming, fulfilling the U.S. populations requirement for high-quality, nutrient-rich protein while improving environmental stewardship can only be achieved by using contemporary agricultural technologies and practices.
In 2007, there were 13 percent fewer animals slaughtered than in 1977 (33.8 million vs. 38.7 million), but those animals produced 13 percent more beef (26.3 billion lbs. of beef versus 23.3 billion lbs. in 1977). By producing more beef with fewer resources, Capper found that the total carbon footprint for beef production was reduced by 18 percent from 1977 to 2007.
As the global and national population increases, consumer demand for beef is going to continue to increase, Capper says. The vital role of improved productivity and efficiency in reducing environmental impact must be conveyed to government, food retailers and consumers.
Yesterday is history. Tomorrow is a mystery. Today is a gift - that is why we call it the present.
How much of your life is lost either dwelling on the past or worrying about the future? When your thoughts are imprisoned by the past or fearful of the future you miss out on one of life's greatest gifts: that which is happening today and indeed this very moment.
When your mind is focused on yesterday or tomorrow, your involvement of the present moment is impoverished and today passes you by almost as a squandered opportunity or...
When compared to beef production in 1977, each pound of beef produced in modern systems used:
- 10 percent less feed energy
- 20 percent less feedstuffs
- 30 percent less land
- 14 percent less water
- 9 percent less fossil fuel energy
- 18 percent decrease in total carbon emissions (methane, nitrous oxide and carbon dioxide)
The study used a whole-system environmental model that integrated all resource inputs and waste outputs within the beef production system, from crop production to beef arriving at the slaughterhouse.
This project was supported by the Beef Checkoff Program through a research grant from state beef councils in Iowa, Kansas, Nebraska, South Dakota and Washington.
Brian Clark, Marketing and News Services
Jude Capper, Assistant Professor of Animal Sciences