Newsmaker for December 3
“Sustainability” is looking more and more like the future of food production in the U.S. with global actors urging every sector within world economies to focus on climate targets.
Those who are serious about sustainability, in general are concerned with global climate goals, and tend to couch beef as naturally unsustainable, believing climate goals cannot be met without reducing meat consumption, especially beef.
Restaurant chains planned to move toward sustainability over a decade ago. It was as difficult for experts to define it then as it is today, although some attempts have been made. Definitions usually center on environmental and socially acceptable methods of production.
With more buyers of beef, like restaurant chains, demanding more and more stringent sustainability requirements, the onus is placed on producers to change in order to obtain market diversity for selling their product. The director of sustainability for one of those food chains, called it “continuous improvement, and cited customer choice as a major impetus for their desired sustainability requirements. Another main contributor to that food chain’s beef standards, is their desire to lead in environmental issues.
Sustainability in food markets now represents the moral values, pertaining to global climate goals, of each person and organization that claims to have a stake in the market.