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Animal protein: Working toward the sustainable optimization of breed, feed and environmental impact

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Manage episode 351451161 series 3381266
Content provided by Jeff Sheldon and Kansas State University. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jeff Sheldon and Kansas State University or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

The sustainable production of beef cattle and other animal protein is complex, and the achievement of ‘net zero’ production from an environmental perspective is challenging at best, making it difficult to know where to begin. Areas of focus in this field include using food waste streams as quality animal feed, gathering all the areas of expertise need to tackle sustainability, impacting the microbiome of feed and reducing greenhouse gases.

Phillip Lancaster, clinical assistant professor and member of the Beef Cattle Institute at Kansas State University, joined “Something to Chew On” to discuss the work he is doing to tackle these issues.

  continue reading

60 episodes

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iconShare
 
Manage episode 351451161 series 3381266
Content provided by Jeff Sheldon and Kansas State University. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Jeff Sheldon and Kansas State University or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

The sustainable production of beef cattle and other animal protein is complex, and the achievement of ‘net zero’ production from an environmental perspective is challenging at best, making it difficult to know where to begin. Areas of focus in this field include using food waste streams as quality animal feed, gathering all the areas of expertise need to tackle sustainability, impacting the microbiome of feed and reducing greenhouse gases.

Phillip Lancaster, clinical assistant professor and member of the Beef Cattle Institute at Kansas State University, joined “Something to Chew On” to discuss the work he is doing to tackle these issues.

  continue reading

60 episodes

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