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.
“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.”
• 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)