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Published: May 14, 2021, 4:30 p.m.

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Beef has reprised its role as the bad guy in the ongoing battle against climate change, apparently. 

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According to the Food and Agriculture Organization of the United Nations, total emissions from global livestock per year represent 14.5% of all \\u201canthropogenic GHG emissions,\\u201d. The FAO also said cattle is the animal species responsible for the most greenhouse gas emissions representing about 65% of the livestock sector\\u2019s emissions.\\u201d

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Armed with these statistics, and a mission to make cooking more environmentally friendly, leading voices in the culinary space are speaking out against meat consumption. Most recently, editors at Epicurious, a popular website for recipes and culinary inspiration, announced plans to cease publishing recipes including beef as an ingredient. Existing recipes will remain, but no new beef recipes going forward. In fact, Epicurious had been phasing out beef recipes for over a year.

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But meat, and beef especially, gained in popularity among consumers during the pandemic. 

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So, faced with burgeoning consumer demand on one hand, and popular culture pushing a mostly meatless message on the other, what say the people whose livelihood is raising cattle? Some beef producers say the current conversation excludes ranchers that believe cattle can be part of the solution to climate change though improved land stewardship. We spoke with Nadine Rich, marketing director at Teton Waters Ranch, to learn more about how cattle ranchers are working with nature, not against it, through humane animal husbandry and regenerative agriculture practices.

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