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Consumer preferences, climate change, competition within global markets, health and food safety threats, as well as the emergence of alternative protein sources, have threatened the sustainability of the Canadian beef industry. Benchmarking of improvements in the efficiency of beef production over a 30 year period clearly demonstrated that Canadian producers have consistently reduced their environmental footprint by using less land, less feed, and less water to produce the same amount of beef.

Please join Dr. McAllister as we explore the systems that are working to reduce the “hoofprint” of Canadian beef to make it one of the most sustainable beef sources globally.

Learn more about The School of Public Policy – www.policyschool.ca

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