In recent years, there has been a lot of speculation about whether beef can be produced more sustainably. Why should this shift be encourage
This webinar on January 20th for Source For Tomorrow is going to be delving into the future of the beef industry in a more sustainable world.
With an impressive panel of experts: Carys Bennett, the senior corporate liaison at PETA. She works to help businesses promote the advancement of vegan options and the sustainability benefits of plant-based food.
Rachel Dreskin, who is the US executive director at Compassion in World Farming. Over the years Rachel has worked relentlessly with Fortune 500 companies to reinforce animal welfare within corporate programs.
Alongside Will Harris, owner of White Oak Pastures, the farm that has been in his family since 1886. Since making the switch to sustainable farming practices he has noticed significant benefits that he will explain in this webinar. He is also the beef director of the American Grassfed Association.
What challenges is the beef industry facing? PETA’s argument is that cows are individuals that deserve to live. According to them, eating beef causes immense damage to the environment. “The planet can’t support billions of meat-eaters”, and so we should encourage the switch to plant-based options.
An agricultural issue is that many commercial farms are fed a diet of corn and soy before slaughter which is not a natural diet. At CIWF, they work to prohibit these feeding lots where cows are subject to physical abuse. Encouraging farmers to convert to grazing brings many environmental benefits.
Favourably, cows are grass-fed and the land is better conserved and the C0² emissions decrease due to the cow dispersal.
The problem is that there isn’t enough grazing land.
Interestingly, Will is in agreement that the earth can’t withstand billions of people eating meat, and he has seen for himself the benefits of sustainable practices on his farm.
However he argues that more cruel deaths occur in nature and that in a healthy ecosystem, nothing stays alive for long.
The solution is to make beef farming more regenerative, and the issue is how we can encourage more farmers to make this change.