Last week, we announced the launch of Trust In Beef™, a new effort to empower beef producers on their sustainability journey. As part of the program, we’ll provide consumers with real-life proof points of the continuously improving environmental performance of American beef.
| | | | | | | | | Trust In Beef™ Launches To Empower Beef Producers On Their Sustainability Journey | | | Last week, we announced the launch of Trust In Beef™, a new effort to empower beef producers on their sustainability journey. As part of the program, we’ll provide consumers with real-life proof points of the continuously improving environmental performance of American beef. Our vision is that we amplify and extend the great work of many stakeholders at work on this topic already. But we also expect to drive cohesion – simplifying the process for cattle producers to meet the challenges of a changing world. That’s why we’re tapping into the full force of Farm Journal’s Drovers, the trusted voice for beef cattle producers since 1873. I firmly believe the time is right to invest in mainstreaming and highlighting sustainability in beef value chains because that’s what we are hearing from producers themselves. Earlier this year, we surveyed more than 900 beef producers from more than 40 states to understand their perspectives, beliefs and actions regarding sustainability. The biggest takeaway? Producers know the beef industry is changing and needs more change but are unsure about what they can and should do, and what impact they can have. That’s a gap that we at Farm Journal and Trust In Food™ can help to fill. There’s more information about our research at TrustInBeef.com We can start the process, but we won’t be in this alone. We expect to find common ground and collaboration opportunities with many. I’d love to hear ideas for partners and supporters for this work – reach me at acole@farmjournal.com. Yours in regenerative ag, Amy Skoczlas Cole Executive Vice President Trust In Food™, a Farm Journal initiative
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| | | | | | | | For Immediate Release: Farm Journal Launches Trust In Beef to Accelerate Beef Industry’s Sustainability Work | | | | “This program will work in harmony with our other industry stakeholder efforts,” says Amy Skoczlas Cole, executive vice president of Trust in Food. “The goal is to simplify the process for cattle producers to meet the challenges of a changing world. It will also influence consumer sentiments by highlighting the important role that beef has historically played, and will continue to play, in delivering economic, social and environmental benefits.” | | | | | | |
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| | | | | | | | ACAM Executive Q&A: Rajan Gajaria, EVP for Business Platforms, Corteva | | | | Throughout 2021, Trust In Food is inviting leaders of the Foundational Partners of America’s Conservation Ag Movement to share their vision for the future of conservation and sustainability in U.S. agriculture. In this post, we spotlight Rajan Gajaria, executive vice president for business platforms at Corteva Agriscience, an ACAM partner. | | | | | | |
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| | | | | | Corteva Agriscience Carbon Survey Results | | Shared by Rebecca Bartels, director of business development, Trust In Food: Results from our survey conducted with Corteva Agriscience shares insights to better understand farmers’ knowledge of carbon programs, current use of soil health practices, barriers to participation, perceptions of carbon credit pricing and other decision-making factors.
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| | NASA Drought Research Shows Value of Both Climate Mitigation and Adaptation | | Shared by Emily Smith, community engagement coordinator, Trust In Food: A new study led by NASA’s Goddard Institute for Space Studies (GISS) shows projections of the U.S. into the late 21st century with both high and low emission scenarios. The article explains that these scenarios help us understand that drought conditions are expected either way, but emissions reductions are still important in future drought mitigation - especially in the American West.
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| | Labeling of Meat or Poultry Products Comprised of or Containing Cultured Animal Cells | | Shared by Ethan White, manager of farmer outreach and engagement, Trust In Food: Cultured meats, which are created by taking living tissue from an animal and growing it in lab conditions, are coming onto the consumer market. What’s the best way for labeling to reflect that this meat is cultured rather than harvested? USDA announced it will take public comment on this topic through Nov. 2.
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