A new research paper by Michigan State University scientists analyses the impacts of soil carbon sequestration on life cycle greenhouse gas emissions in Midwestern USA beef finishing systems and finds that eEmissions from the multi-paddock grazing system were offset completely by soil carbon sequestration and that soil carbon sequestration from well-managed grazing may help to mitigate climate change.
From the United States comes this good news about a new rule that has gone into effect curtailing use of antibiotics in livestock production with the aim of reducing the rise of antimicrobial resistance to drugs of medical importance.
Phil Thornton leads CGIAR research on institutions and policies for climate-resilient food systems. He makes the case for better and closer scientist-citizen engagement in an opinion piece published this week in the wake of this year’s national political election results in Australia, the UK and the USA.
California has a lot of dairy cows, and all that belching and farting and decomposing poop accounts for 5 percent of the state’s total greenhouse gas output. If you want radical emissions cuts, you gotta go for the belches.
The ever-estimable Atul Gawande has published in The New Yorker this week the commencement address he delivered on 10 Jun 2016 at the California Institute of Technology. It’s worth a close read.
Did you miss this call for a US national food policy by Mark Bittman, New York Times columnist and lead food writer; Michael Pollan, leading food, food systems and food science author; Ricardo Salvador, director of food and environment at the Union of Concerned Scientists; and Olivier de Schutter, former UN special rapporteur on the right to food.
There’s been an interesting debate published in the Wall Street Journal this week on whether feedlot beef is bad for the environment. Robert Martin, director of the Food System Policy Program at the Johns Hopkins Center for a Livable Future, says the pollution spreads for miles. Jude Capper, a livestock sustainability expert based in Britain, says the beef industry keeps things safe