There seems to be increasing criticism and negative publicity around meat production despite the fact that we have much fewer cattle in the U.S. today than in the past, and therefore the carbon footprint is smaller than before. With increasing concerns about climate change and the fact that cattle are ruminant animals which produce methane, the challenge is putting that into context with other important considerations for people and the planet overall.
Tune in to this episode to learn about:
- The benefits of cattle on the land - from production to making other foods more sustainable to ensuring we have a sustainable source of protein
- The “what ifs” of not eating beef – what would happen to the cattle, to the land, to the food waste that cattle consume and upcycle?
- What are consumer perceptions, attitudes and behaviors when it comes to sustainability, food technology and choices in the supermarket?
Today's guests are Dr. Jennie Hodgen, a meat scientist with Merck Animal Health and Dr. Jayson Lusk, a food and agricultural economist with Purdue University.
This episode is sponsored by Merck Animal Health and we thank them for their support of the podcast.
For more info and resources visit the shownotes at www.SoundBitesRD.com/144
