The sustainable production of beef cattle and other animal protein is complex, and the achievement of ‘net zero’ production from an environmental perspective is challenging at best, making it difficult to know where to begin. Areas of focus in this field include using food waste streams as quality animal feed, gathering all the areas of expertise need to tackle sustainability, impacting the microbiome of feed and reducing greenhouse gases.

Phillip Lancaster, clinical assistant professor and member of the Beef Cattle Institute at Kansas State University, joined “Something to Chew On” to discuss the work he is doing to tackle these issues.