A NYT oped from a very thorough author who I greatly admire. Since this came out in 2009 there has been more research (and more than that) on carbon sequestration in prairies and the need for large herbivores (including cattle) to create well-functioning prairie eco-systems that are able to sequester carbon. I have to say, when faced with bad news, after bad news concerning climate change, I find this really uplifting. It is a big part of why I do what I do.
A huge new meta-analysis published this week in the British Journal of Nutrition adds to the evidence that organic production can boost key nutrients in foods.
The study finds that organic dairy and meat contain about 50 percent more omega-3 fatty acids. The increase is the result of animals foraging on grasses rich in omega-3s, which then end up in dairy and meats. The findings are based on data pooled from more than 200 studies, and research in the U.S. has pointed to similar benefits.
“Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function,” writes study co-author Chris Seal, a professor of food and human nutrition at Newcastle University in the U.K. “So we think it’s important for nutrition,” Seal told us. Read more: http://n.pr/1SWlcom
“MOTHER EARTH NEWS facilitated a pilot test over to examine the fatty-acid profiles in grassfed vs. grainfed meat… The ratio of omega-6 to omega-3 fatty acids is much lower in grass-fed products, thus more nutritionally favorable, than the USDA standard.” Read More.
“We suggest that you choose what’s labeled ‘grass-fed organic beef’ whenever you can.”
**Overwhelmed by this list? Start here to see Alan Savory’s TED talk explaining how planned grazing can reverse climate change.
- NPR’s Talk of the Nation interview with Judith Schwartz about her book, Cows Save the Planet:
- Soil Carbon Cowboys:
- Schwartz. J. (2013). Cows Save the Planet: And Other Improbable Ways of Restoring Soil to Heal the Earth. Vermont, USA: Chelsea Green Publishing.
- Niman, N. H. (2014). Defending Beef: The Case for Sustainable Meat Production. USA: Chelsea Green Publishing.
- Fairlie, S. (2010). Meat: A benign extravagance. Hampshire, UK: Permanent Publications.
Simon Fairlie argues that society needs to reorientate itself back to the land, both physically and spiritually and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming.
Articles and Posts
- France’s campaign to sequester carbon in the soil (presented at the COP21):
- The Nature Conservancy, Patagonia (the clothing company committed to environmental responsibility) partnered to regenerate the grasslands of
- From the COP21: Can Cows Save the Planet? Joe Sherman
- Nicolette Hahn Niman: Wall Street Journal: Actually, Raising Beef is good for the Planet
- L. Hunter Lovins: Why George Monboit is wrong: Grazing livestock can save the world:
- Response to Cowspiracy:
- Richard Teague, a range scientist from Texas A&M University:
- Soil scientist, Dr Elaine Ingham, chief scientist at Rodale Institute:
- Peer-Reviewed research from Rodale showing how regenerative agriculture can sequester more carbon than humans are now emitting.
- Regeneration International: GHG Mitigation Potential of Different Grazing Strategies n the US Southern Great Plains:
- The Australian Dairy Farmer: ETS Lifeline: Soils Capable of Absorbing Cattle Methane
- Amazing Carbon: Ruminants and Methane
Friends, this is an important post. A year ago, I watched the movie Cowspiracy before it was released to the public. I was shocked at its lack of integrity and deliberate misrepresentation of issues that I know so well. THIS review, written by Caroline Watson, a British writer and environmental advocate is EXCELLENT and truly gets to the core of what’s so terribly wrong with the film.
“You just can’t kill the bacteria in some hamburger New tests by Consumer Reports found conventional ground beef had twice as many antibiotic-resistant superbugs than beef raised in more sustainable ways.” And GRASSFED beef was the clear winner over other sustainable methods with a THIRD less superbugs! Read more: http://wapo.st/1JiWUh0