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In beef production, cow-calf phase contributes most greenhouse gases
Date:1/30/2013

, researcher Jude Capper showed that the beef industry today uses significantly less water and land than 30 years ago. The industry has also reduced its carbon footprint by 16.3 percent per billion kilograms of beef produced.

According to Mitloehner, beef producers can further reduce their carbon impact by using new technologies like growth promotants. However, consumers are often uncomfortable with these methods, and they choose organic beef or beef with reduced amounts of growth promotants.

"The technologies many consumers are critical of are those that help us receive the greatest environmental gains," Mitloehner said.


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Contact: Madeline McCurry-Schmidt
madelinems@asas.org
217-689-2435
American Society of Animal Science
Source:Eurekalert

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