Skip to main content Skip to navigation
Researchers see added nutritional benefits in organic milk
December 9, 2013

PULLMAN, Wash. – A team led by a Washington State University researcher has found that organic milk contains significantly higher concentrations of heart-healthy fatty acids compared to milk from cows on conventionally managed dairy farms. While all types of milk fat can help improve an individual’s fatty acid profile, the team concludes that organic whole milk does so even better.

More beef, less environmental impact
July 14, 2010

 

 

PULLMAN – 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 WSU researcher.

 


Capper

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.

 

Challenging misconceptions

» More …

Right time, place grazing key to sustainability
July 6, 2010

Cattle grazing. Photo by istockphoto.com

 

 

PULLMAN – Having the right number of cattle on the right piece of land for the right amount of time for the right reasons might be a powerful farming tool for ensuring the long-term sustainability – both economic and environmental – of their operations, according to Donald D. Nelson, Extension beef specialist in the WSU department of animal sciences.

 

“This is a major paradigm shift,” said Nelson. “We are using grazing as a tool to create a desirable future landscape and sustainable ecosystems. Planned grazing mimics natural cycles, which typically are … » More …