Canadian beef producers continue to make significant progress in making their operations more environmentally sustainable thanks in part to research and extension efforts.
“We’ve done a lot of work to quantify how beef producers are reducing their environmental footprint,” Dr. Kim Ominski says, citing results showing lower greenhouse gas emissions, water use and ammonia emissions per kilogram of beef produced. Ominski is a professor in the University of Manitoba’s Animal Science Department and this year’s recipient of the Canadian Beef Industry Award for Outstanding Research and Innovation.
She says improvements have occurred in animal productivity (reproductive efficiency, weaning weight, carcass weight) and crop yields (barley grain, barley silage, corn grain and corn silage). Improving productivity allows more beef to be produced from fewer cattle, less feed, land and water, and reduces emissions per kilogram of beef.
Click here to see more...