Sustainability expert takes the stage at K-State

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Sustainable: able to be used without being completely used up or destroyed; involving methods that do not completely use up or destroy natural resources; able to last or continue for a long time.

Jude CapperK-State Research and ExtensionJude Capper, a researcher whose work focuses on the effects of the dairy and beef industries on the environment, recently spoke at Kansas State University as part of the Upson Lecture Series hosted by K-State’s Food for Thought student organization. Capper’s presentation was titled, “Is Your Hamburger Killing the Planet? That’s how the Merriam-Webster dictionary defines sustainable, and I am willing to place a bet that many of you have your own ways to define a term that is being widely discussed throughout the entire agricultural industry, including the cattle sector, and was the subject of a recent Upson Lecture Series event on the campus of Kansas State University.

Livestock sustainability consultant Jude Capper was on K-State’s campus to discuss her research efforts focused on beef sustainability and about the importance of the beef industry engaging in a conversation with consumers about modern beef production practices.

Capper’s research compared the environmental profile of the U.S. beef industry in 2007 to production practices in 1977. Her research revealed that improvements in nutrition, management and use of technologies have improved the industry’s sustainability.

“The conventional industry has been sustainable and will continue to be sustainable, because we know now far better how to treat our cattle, how to feed them, how to breed them, how to calve them, than our parents and grandparents did,” Capper said. “Over the last 30 years, we’ve used 12 percent less water per pound of beef. We use 33 percent less land per pound of beef, and the carbon footprint per pound has come down by 16 percent. It’s a huge achievement on behalf of the industry.”

In addition, her research found that with modern production practices, the beef industry uses 10 percent less energy, 20 percent less feedstuffs and 9 percent less fossil fuel. Further, according to Capper’s research there were 13 percent fewer animals in 2007 compared to 1977, but those animals produced 13 percent more beef.

Capper said regardless of production methods used, any production system can be sustainable if economic viability, environmental responsibility and social acceptability are in place.

“It doesn’t matter if you have 20 cows, 200 cows or 2,000 cows, whether you have Angus, Hereford, Limousin or Belted Galloway, any system can be sustainable providing these three things are in place,” Capper said.

While the use of technologies, including growth-promoting technologies, have enabled beef farmers and ranchers to be more efficient, Capper said they can be “frightening” to consumers who may not understand how and why the technologies are used. She said it is important to explain beef production practices in a way that allows consumers to relate to raising cattle.

“By the year 2050, we’re going to have about 9.5 billion people on the planet,” she said. “At the moment, one in seven kids don’t have enough food. So, if we can express the benefits of improved efficiency and improved productivity in terms of feeding more hungry kids every single day, that should resonate with the consumer.”

Sustainability is also an issue the Beef Checkoff Program has worked on with its industry sustainability assessment, which was certified by the National Standards Foundation earlier in 2013. The assessment reveals that between 2005 and 2011 the beef industry has reduced sold waste emissions by 7 percent; reduced emissions to water by 10 percent; reduced occupational illnesses and accidents by 32 percent; and reduced its total environmental fingerprint by 7 percent.

So what’s the bottom line?

Whether it’s Jude Capper presenting her research findings on campuses across the country and to other stakeholder audiences, the Beef Checkoff Program conducting research and developing plans for continued improvement, or individual cattle producers and beef lovers engaging in conversations about the positive attributes of the industry, the fact is that the beef industry has a big job in coming years. Not only does the number of mouths to feed around the world grow each minute, but at the same time, individuals, organizations and some businesses are willing to mislead consumers about beef production and all animal agriculture. This means, like Capper says, the industry must be willing to tell its story, listen to consumer concerns and engage in a conversation about modern beef production.

More information about Capper’s research is available at www.bovidiva.com.

What are your thoughts on sustainability in the beef industry? Let me know by leaving a comment to this article. 


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Dan    
MI  |  November, 27, 2013 at 09:32 AM

HaHaHaHa. Jude Capper an expert on sustainability. How about paid public relations mouthpiece for the multi-national ag conglomerates. As long as we have massive subsidy programs for oil and ag, the modern cattle industry will be 'sustainable'. As long as the industry can pay legislators and Ms. Capper for desired outcomes, they can define the term, just like they now own the term 'organic'.

Robert    
Kentucky  |  November, 27, 2013 at 10:00 AM

Dan has a point, but what I'd like to point out is the ongoing, blind use of such ideas as described in the article: “By the year 2050, we’re going to have about 9.5 billion people on the planet,” she said. “At the moment, one in seven kids don’t have enough food." Under no circumstances is improved beef production, "sustatinable" or not, going to feed the world. We continue to hear this as an argument in favor of increased beef production (and yes, no doubt encouraged by the ag industry), but it is a distraction to the real food concerns of the world. I hesitate to suggest that this is simply self-serving for beef producers. Those who do understand what people eat, when & where, realize beef is normally not on the menu and increased, sustainable, or even organic production in the U.S. is not going to change that. Most of the customers are middle and upper class consumers in wealthy or rapidly- developing countries, not the poor and starving. Such statements from people like Capper are disingenuous or outright misleading. Let's have a real discussion, not indirect apologies.

Pragmatic    
November, 28, 2013 at 07:38 PM

Just curious, who ever said or how did we in America ever determine that it was our "obligation" to feed the world's 9.5 billion people? I'm all for free trade, in fact it is the only way to solve many of the world's issues but to espouse ideas under the banner of America being the only solution to feed the world sure seems a bit presumptious if not arrogant.

anonymous    
November, 30, 2013 at 06:56 PM

Dr. Capper's "scientific" research goal is simply to 'prove' the sustainability of the beef industry. This is not science and in the long run does no favors to the industry. You have a typo in her website address, by the way, in case anyone cares.

Bill    
December, 01, 2013 at 05:39 PM

Whew, based on these comments, why don't we all just give up and eat grass. Would that be sustainable to all of you? These comments are pretty much totally stupid.


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