Eating in a way that’s good for the environment is on all our minds, but we don’t have to forego beef in the name of sustainability. In fact, a climatarian diet is one that incorporates beef.
Beef’s environmental footprint may drive headlines, but the truth is, the entire beef supply chain has doubled down on climate-smart solutions and technologies.
During this session, you’ll learn from a beef sustainability expert who has investigated emissions and using beef cattle as a natural tool in removing carbon from the environment and storing in soil; a conservationist who studies the relationship between endangered species and cattle; a former vegetarian who changed her diet to include beef’s benefits; and a meat scientist who understands that beef’s role in sustainably feeding a growing global population.
Plus, the panel of experts will be joined live by a rancher who can demonstrate firsthand healthier soils, upcycling wasted grass and forages into beef and protecting the endangered Sage Grouse. Through these experts, you will discover the role beef production plays in a climate-smart food system.
Speakers:
- Billy Gascoigne, National Director of Agriculture & Strategic Partnerships at Ducks Unlimited
- Robbie LeValley, cattle rancher
- Jared Block, key account manager, Wilbur-Ellis (Brew-to-Moo program)
- Clay Mathis, PhD, Director and endowed chair, King Ranch Institute for Ranch Management at Texas A&M University-Kingsville
- Mary Cressler, founder of Vindulge and author of Fire + Wine cookbook
- Jess Pryles, meat scientist; creator and CEO of Hardcore Carnivore