Livestock

Farmer Fridays: Scott Sibbel on Sustainable and Humane Farm Practices

Scott Sibbel, a Niman Ranch farmer, tells how sustainable, traditional, and humane farming techniques are transforming the U.S. food system.

In West Africa, “Customers prefer the local guinea fowl”

Up to 80 percent of the agricultural GDP in developing countries comes from livestock. Farmers often raise indigenous breeds, managing herds both to maintain diversity and to support community livelihoods.

Kale vs. Cow: New Film Explores Benefits of Better Meat

Filmmaker, dietitian, and sustainability advocate Diana Rodgers spoke with Food Tank about her work as a champion for better meat and her new documentary Kale vs. Cow.

Your Turkey Purchase Can Protect Public Health

Americans eat approximately 40 million turkeys on Thanksgiving and another 22 million for Christmas. Consumers have an opportunity this holiday season to help move turkey producers away from misusing life-saving medicines.

Urban Homesteading for Healthier Lifestyle

How Sundari Kraft is changing the Denver food system and cleaning up food swamps through education, grassroots movement building, and policy change.

Hurricane Harvey: Crop Losses Could Reach US$150 Million

Extensive wind and water damage caused by Hurricane Harvey has destroyed crops, stranded livestock, and contaminated the food supply. Texan farmers and ranchers will require ongoing support as they begin to assess damages.

Study: Seaweed in Cow Feed Reduces Methane Emissions Almost Entirely

An Australian study indicates adding a small percent of seaweed to cow feed could drastically reduce methane emissions from cattle

Farmers and Ranchers Participate in the Census of Agriculture 2017

The 2017 Census of Agriculture provides an opportunity for farmers and ranchers to influence the future of agriculture, including policies and budget priorities, by giving them a voice.

Green Circle Chicken: Bringing Back Flavor, Texture, and Sustainability into Your Diet

D’Artagnan’s Green Circle Chicken, is a call back to simpler times of family farms when chickens were fed vegetable scraps and roamed the farmyard. Heritage birds are reared on vegetable scraps addressing the food waste issues that plagues the food industry, and thereby bringing flavor, texture, and sustainability back into your poultry meat diet.

Tyson Pledges Better Workplace Environment for its Poultry Workers

Oxfam America and other workers justice organizations welcome Tyson Foods pledge to build and implement better and sustainable workplace environment for its workers, while still believing the journey for workers justice has just started.