Unfold: Episode 1
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Cattle have been getting a bad rap as environmentally unfriendly sources of climate-changing greenhouse gases. They belch methane, which is shorter-lived than carbon dioxide but more potent in warming the atmosphere. These facts have advocates urging the public to eat less beef. But animal-sourced food also plays a vital role in global nutrition. In this episode, we look more closely at cattle’s environmental hoofprint and look at how 69³ÉÈË scientists are researching ways to make livestock more sustainable.
From the Research
Interviews:
, CEO and founder of Impossible Foods, makers of the plant-based Impossible Burger.
, professor and air quality specialist in the 69³ÉÈË Department of Animal Science. He conducts research on air quality and livestock production.
, professor and Sesnon Endowed Chair with the Department of Animal Science He researches ways to reduce greenhouse gas emissions from animals, manure and soil.
, professor and rangeland watershed management extension specialist. He researches sustainable grazing practices and rangeland ecosystems.