America's current food system subsidizes animal products and grains—and it's hurting the planet
There’s no one definition of sustainable food. Instead, there are a range of alternatives that would improve on industrial farming in different ways: cut down on the footprint of beef, reduce pesticide inputs, keep money in farming communities, and make fresh food cheaper and more available. But when it comes to those alternatives, the financial story is very different because of deep seated infrastructure and socioeconomic factors.
But smaller farms and food sellers still exist, many of them directly challenging the logic of the existing food system with organic, local, or regenerative practices. The big question now—why is it so hard to make a sustainable food system affordable for everyone?At the center of the fast-food menu is. And the ubiquity of the protein is a marvel—cows are hungry, thirsty, expensive animals to raise.
Even though cows emit methane no matter what, they can be part of an agricultural system that enhances soil fertility and biodiversity. Sustainable meat growers and conventional cattle ranches generally start the same way: with a small herd of steer-eating grass. In 2017, the USDA the average herd of cattle in the US was around 45, while only 10 percent of ranches have more than 100 animals., a 60-acre, regenerative mixed-crop outfit in Bogalusa, Louisiana, is a small-farm example. Local Cooling’s animals eat through “intensive rotational grazing,” moving from small pasture to small pasture.
Proponents argue that rotational grazing better approximates the ecological role of wild grazers, like bison, which would constantly move to avoid predators while cutting down costs for feed and medicine. Also, chickens, goats, and pigs are in the mix, eating shrubs, bugs, and parasites. One 2020of cattle, sheep, goats, and poultry found that its carbon footprint was 66 percent lower than that of a conventional meat producer.
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