The USDA is making it easier for farmers to market their meat as “low-carbon.” Not everyone is happy about it.
. Even lamb, which comes second in Poore and Nemecek’s analysis, produces less than half the carbon emissions of beef per gram of protein.
There’s also the question of where you set the benchmark for low-carbon beef. Producers who want to be certified must provide detailed data on how their cattle were raised, and Beal’s company uses that data to estimate the carbon emissions involved in taking those cows from birth to slaughter. If the assessment finds that these emissions were at least 10 percent lower than the Low Carbon Beef benchmark, then the beef can be certified as having reduced greenhouse gas emissions.
Karen Beauchemin, an expert on cattle nutrition at Canada’s Department of Agriculture and Agri-Food, also said that Beal’s benchmark seems a little too high: In Canada, the average carbon footprint up to slaughter is around 19 kilograms of carbon dioxide equivalents per kilogram of carcass weight.
Beauchemin says there are a number of ways that farmers could reduce the emissions from their herds. Most beef emissions are in the form ofwhile digesting food, so feed additives that reduce methane production could be one option. Another approach would be to increase the amount of beef that is being produced by farming breeds of cows that convert feed to weight more efficiently.
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