Tag Archive for: Grass-fed Meat

What about Our Grasslands? Abandoning Meat May Spell Disaster for Vital Ecosystems

Recent opinion articles advocate eliminating meat from human diets, or using artificial meat substitutes, to fight climate change. However, many experts believe that grazing animals used for meat are the key to the future health of the most altered, destroyed and endangered ecosystems on earth: grasslands.

That makes plant-based diets potential ecological disasters.

Of the 1.9 billion acres in the lower 48 U.S. states, 788 million are grassland. Globally, grazing animals and grazing land ecosystems evolved together through mutual adaptation. Human history has demonstrated that improperly grazed grasses become unhealthy, and leaving grasslands alone actually degrades them, whereas properly grazed lands become healthier.

Grasslands provide vital “ecosystem services” by sequestering carbon underground in extensive root systems, using up carbon dioxide, producing oxygen, filtering and storing water, providing habitat for other important species, and when grazed, converting cellulose that we cannot digest into high-quality protein that we can digest.


Op-ed: We Don’t Need a ‘Moonshot’ for Faux Burgers—We Need To Hold ‘Big Meat’ Accountable

In a recent New York Times opinion piece, Ezra Klein proposed a moonshot investment in “Meatless Meat.” Klein makes a cogent, fact-filled case for the government to spend a few billion dollars on public research to increase the commercial viability of plant-based and cellular (i.e., lab-created) meats.

Klein’s objective is straightforward: reduce the climate footprint of meat and dairy, reduce the suffering of animals confined in feed lots and barns, and prevent the next pandemic. He proposes use public funding to accelerate research and development—much like Tesla’s boost to e-cars or the Department of Defense’s boost to the internet—as the best way to move production and demand of alternative meats quickly and effectively.

The stakes are high. And Klein is not wrong. Cheap meat is a problem. The much-loved (recently mythologized) hamburger is brought to us by an extractive industry whose recent record profits come on the backs of disadvantaged workers, animal cruelty, mountains of manure, and a whole lot of public subsidies. But even the quickest, most superficial look at today’s U.S. food system shows the solution to the mess is not public subsidies for petri-dish proteins that will inevitably be produced (or at least funded) by a handful of large, vertically integrated food and feed companies.



Ditching Meat Isn’t the Answer for Climate Change. Better Farming Is.

Suddenly, meat is out in the high-end food world. Eleven Madison Park, a New York City restaurant with three Michelin stars, recently announced that when it reopens after a pandemic-forced hiatus, the menu will be vegan. The cooking site Epicurious is no longer publishing new beef recipes, and the San Francisco restaurants run by another three-Michelin-starred chef, Dominique Crenn, went meatless a little over a year ago. Meat-substitute brands like Impossible Foods (which raised $200 million its latest round of venture capital funding last year) and rival Beyond Meat (which recently struck high-profile deals with Subway and KFC) are booming.

At first glance, this seems like good news. Many of these restaurants cite boosting sustainability and reducing their carbon footprint as reasons for their decisions; forcing the food system to reckon with how commercial meat production contributes to greenhouse gas emissions is a noble goal. But rejecting meat outright is unlikely to bring anywhere near enough consumers on board to solve the underlying environmental problems plaguing our food system.


Ethical Meat Standards Need to Be about More than Just the Animals

Most discussions around the ethics of meat center on the animal—raising, processing, carbon footprints, and packaging—while so often neglecting the people behind that process. Even Whole Foods’ widely popular quality meat standards focus on everything but the farmer and the workers.

If we are to reimagine the way we eat meat, and do so in a way that’s truly humane, we must apply ethical standards to all aspects of food production and acknowledge what is required to meet them.

The People

As COVID-19 laid bare, inhumane conditions in large meatpacking plants extend to employees. Forced to stand elbow to elbow in a pandemic, line workers fell ill in record numbers. Sick workers without benefits had to choose between infecting their colleagues or forfeiting their already low pay. Plants shut down one after another, halting the food production that people relied on, while leaving both sick and healthy workers without the means to survive. Meanwhile, big meat companies looked to replace jobs with automation, rather than address animal and employee abuse.


Sacred Cow: The Case for (Better) Meat – Review

Sacred Cow:  The Case for (Better) Meat by Diana Rodgers and Robb Wolf is a book (and forthcoming film) challenging what has become conventional wisdom:  that regardless of how it is raised, beef is bad for the planet.  It takes a holistic and science-based view of the issues associated with meat and forms them into a coherent argument that regeneratively-grazed animals are important for our diets and the planet.  As they put it: “It’s not the cow.  It’s the how”.   Disclosure:  Rodgers is a registered dietitian and nutritionist who owns an organic vegetable farm and raises some livestock.  Wolf is the best-selling author of  the book The Paleo Solution.

Sacred Cow examines the issue in three parts:  nutrition, environment, and ethics.  The book covers a lot of ground.  There is no way I can adequately summarize everything, so I will focus primarily on the environment section, which I think will be of most interest to Resilience readers.


Move Over, Organic And Natural Foods. We Live In A Grassfed Era Now.

Author: Geoff Williams

Grass-fed is the new organic.

That is, just as the organic food industry took off, so, too have grass-fed-raised foods. It’s apparently at least a $2.5 billion industry, and growing, according to, well, the grassfed industry. Right now, as I write this, The 2016 Grassfed Exchange Conference is being held in Perry, Georgia — this is its eighth annual conference — and of course, there is an American Grassfed Association. In other words, there is some sort of grass-fed movement, and if you’re like me, you’ve noticed more and more restaurants touting its grass-fed beef, or groceries pushing its grass-fed dairy products. You can buy grass-fed eggs (which generally means that the chickens laying the eggs are free roaming and can eat grass if they want, but, sure, given chickens generally don’t eat grass), and, of course, there’s grass-fed milk, yogurt, butter… You can even buy grass-fed macaroni and cheese.

As with organic foods, grass-fed foods are also apparently the healthier way to go, and also like the word organic, not to mention, natural, there’s a lot of confusion over exactly what grassfed means.

So if you’re new to the grass-fed phenomenon, let’s walk through this…

First, the spelling. Is it grassfed, grass-fed or grass fed? You’ll see a variety of spellings everywhere, but I’m going to take a cue from the Associated Press’s articles and will go with the hyphenated version.

If you’re eating grass-fed beef or drinking grass-fed milk, what does that mean? The cow you’re dining on, or drinking from, had a diet of grass. After all, we may not like the stuff, but cows sure do, and if you’re going to think about where your hamburger or glass of milk was before it wound up in your meal, you’d probably prefer to picture a cow on a sloping grassy field chewing happily under a bright blue shy, rather than being in a small pen in some factory farm, being fed some formula to fatten them up.