ASH CLOUD
This is series of conversations discussing global food sustainability with guests who bring a deep understanding of the environmental and cultural challenges facing our society and creative ideas on how to address them.
ASH CLOUD
Latest Episodes
Beef sustainability, methane, and efficiency with Tom McDonald, US Roundtable for Sustainable Beef
Beef sustainability frequently gets framed as something imposed on the ranchers and the industry from outside—regulatory requirements, consumer pressure, climate obligations driven by environmental groups and activists, leaving the industry ind...
Feed efficiency on pasture: The next frontier with Matt Beck, Texas A&M
The beef industry has spent decades optimizing feed efficiency in one place: the feedlot. Genetics have been selected for finishing performance, cattle are placed on feed at lighter weights and fed to heavier carcasses, and the result is measur...
Why telling people to eat less meat will never work - and what we can do instead with Bruce Friedrich, The Good Food Institute
Meat consumption has risen every single year that the United Nations Food and Agriculture Organization has been measuring. Despite warnings about climate impacts spanning over a century, from carbon and methane's effects to James Hansen's...
Regenerative agriculture with Anastasia Volkova, Regrow Ag
Forty leading global food and agriculture companies recently declared their commitment to regenerative agriculture. This unprecedented industry alignment signals that the sector has moved beyond looking at sustainable farming an aspirational id...
Feed efficiency and methane emissions with Ermias Kebreab, UC Davis
The poultry and swine industries have transformed feed efficiency over the past two decades. Through systematic improvement in nutrition, enzyme utilization, and animal genetics, they now produce vastly more protein from fewer resources.&...
