July 27, 2010

 

Study shows US beef output more sustainable now

Advances in productivity over the past 30 years have reduced the carbon footprint and overall environmental impact of US beef production, according to a new study presented 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.

 

Significant improvements in efficiency using contemporary agricultural technologies and practices have clearly reduced the greenhouse gas emissions and overall environmental impact of beef production, said Capper.

 

In 2007, there were 13% fewer animals slaughtered than in 1977 (33.8 million vs. 38.7 million), but those animals produced 13% 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% from 1977 to 2007.

 

As the global and national population increases, consumer demand for beef is going to continue to increase, said Capper, adding that the vital role of improved productivity and efficiency in reducing environmental impact must be conveyed to government, food retailers and consumers.