Can you trust private funding?

By Frank Mitloehner

As the clock continues to wind down on irreversible climate change, it’s more important than ever to have all stakeholders involved and working toward a common goal. But when academic researchers partner with industry, eyebrows often are raised. That’s unfortunate and downright counterproductive. 

When did beef become a four-letter word?

By Frank Mitloehner

Julia Child once said the best people are the ones who love to eat.

I think I know what the legendary chef was getting at. There’s so much more to food than nourishment. It feeds souls, it evokes memories, it upholds traditions, it’s part of most of life’s important moments. From milk and cookies to a seven-course gourmet meal, food can say “I love you” in no uncertain terms.

Death by Red Meat is Unsubstantiated

By Frank Mitloehner

One might expect that a major breakthrough delivered by a well-respected organization – especially when the breakthrough seriously overrides a conclusion drawn merely two years earlier – to be backed by cold, hard facts. And yet, they are woefully absent from a Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) that calls unprocessed red meat an unconditional health risk.

Is GWP* really 'fuzzy math?' You decide.

Has the beef industry landed on a metric that finally gives it a rosy glow? Is a new system of measurement absolving the sector from much of the global warming blame it’s been shouldering? And if so, is it all too good to be true?

WWF offers model for change

Dairy will continue to be part of diets around the world, and some regions would likely benefit from more dairy. Given so, looking at reducing its environmental impact will be critical as we tackle climate change. And the WWF is addressing just that in their latest report.

The Bogus Burger Blame

Climate change is the biggest challenge of our lifetime, which we must address with urgency, but swapping out a hamburger once a month isn’t how we do it.