Conventional beef production’s economic, environmental advantage

“We are in a wonderful position in the U.S. that allows us to take advantage of food trends; the big question is, will our society let us take advantage of these opportunities?” asked Alex Avery, director of research and education at the Hudson Institute.

Avery was referring to agriculture’s “social license,” the approval granted by consumers to continue to raise food using production practices accepted by today’s society. Following this topic trend, Avery debunked urban myths on food demand, and offered his advice on how farmers and ranchers will be able to meet demands in the coming decades.

“We are in a wonderful position in the U.S. that allows us to take advantage of food trends; the big question is, will our society let us take advantage of these opportunities?” asked Alex Avery, director of research and education at the Hudson Institute.

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Avery was referring to agriculture’s “social license,” the approval granted by consumers to continue to raise food using production practices accepted by today’s society. Following this topic trend, Avery debunked urban myths on food demand, and offered his advice on how farmers and ranchers will be able to meet demands in the coming decades.

“We are in a wonderful position in the U.S. that allows us to take advantage of food trends; the big question is, will our society let us take advantage of these opportunities?” asked Alex Avery, director of research and education at the Hudson Institute.

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Avery was referring to agriculture’s “social license,” the approval granted by consumers to continue to raise food using production practices accepted by today’s society. Following this topic trend, Avery debunked urban myths on food demand, and offered his advice on how farmers and ranchers will be able to meet demands in the coming decades.