July 2020 DID YOU KNOW? Producing half a kilo (1 pound) of pork uses 75.9% less land and 25.1% less water than it did in 1960? It also requires 7%…
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Clearing up, or rendering, slaughterhouse waste animal tissue, fats, bones and hides might not be top of mind for most people. But when it comes to dealing with inedible animal…
A new Institute for Sustainable Agricultural, Food, and Environmental Science (SAFES) has opened at Penn State’s College of Agricultural Sciences. The institute will unify and coordinate researcher, student and stakeholder…
A three-year water project to improve the sustainability of the U.S. beef supply chain has been launched by The Nature Conservancy, in collaboration with Nestlé Purina and global agribusiness company,…
The EU must reduce the environmental impact of its food system through more efficient and sustainable use of resources, says a report by the European Environmental Agency (EEA). This would…
