The Daily Telegraph reports that Dr. Frank Mitloehner, from the University of California at Davis (UCD), said meat and milk production generates less greenhouse gas than most environmentalists claim and that the emissions figures were calculated differently to the transport figures, resulting in an “apples-and-oranges analogy that truly confused the issue.”

The figures for meat’s greenhouse gas emissions included all emissions associated with all aspects of meat production, including fertilizer production, land clearance, methane emissions and vehicle use on farms. The transport figure just included the burning of fossil fuels. Pierre Gerber, a policy officer with the United Nation’s Food and Agriculture Organization, told the BBC that he accepted Mitloehner’s criticism.

"I must say honestly that he has a point – we factored in everything for meat emissions, and we didn't do the same thing with transport," he said. A more comprehensive report on food production is in the works, he added.

Source: The Daily Telegraph

Butterball facilities receive OSHA recognitions

The Ozark, Ark. facility received the VPP “Super Star Amongst Stars” certification for achieving injury and illness rates 75 percent or below the national poultry industry average, in addition to meeting stringent VPP criteria for safety and health programs. The Huntsville, Ark. facility received the VPP “Star Amongst Stars” certification signifying the plant achieved injury and illness rates 50 percent or below the poultry industry average.

“These awards directly reflect Butterball’s continued commitment to practicing the highest safety standards,” said Brian Rodgers, director of safety and risk management, Butterball. “Producing high quality turkey products starts with worker health and safety, and Butterball strives to integrate top safety procedures in all day-to-day business practices.”

Five of the company’s seven plants have been recognized by OSHA’s VPP for continuously implementing practices that lower injury occurrences and encourage high levels of employee participation at success rates significantly higher than industry averages.

Source: Butterball LLC

Bob Evans joins sustainable egg supply organization

“We are pleased to welcome these organizations to the Coalition and look forward to their participation as we undertake a balanced and holistic evaluation of egg production that includes all aspects of sustainability,” said Terry Fleck, executive director, Center for Food Integrity and CSES facilitator.

As the new members reflect, CSES is comprised of leading animal welfare scientists, research institutions, non-governmental organizations, egg suppliers, food manufacturers, foodservice and food retail companies. The four organizations join existing members American Humane Association, Cargill Kitchen Solutions, McDonald’s USA, Michigan State University and University of California-Davis, along with member-advisors American Veterinary Medical Association and the U.S. Department of Agriculture Agricultural Research Service. The Environmental Defense Fund is a non-member advisor to the coalition.

“At Bob Evans, we believe in a holistic approach to animal well-being,” says Sommer Mueller, DVM, director of food safety and regulatory compliance for Bob Evans Farms Inc. “We are proud to be part of this coalition, which takes a similar approach to a sustainable egg supply, looking at the balance of food safety, food affordability, animal health and well-being, the environment and worker safety.”

“Iowa State University is pleased to be part of the coalition and research team,” said Wendy Wintersteen, Dean of Iowa State University’s College of Agriculture and Life Sciences. “Iowa State has a rich tradition of using research to provide practical, science-based solutions for agriculture and our work in the CSES will build on that tradition.”

CSES believes a significant gap exists in scientific knowledge related to a wide range of sustainability impacts of laying hen housing – environmental impact, food safety, worker safety, animal health and well-being, and food affordability. A commercial-scale study of housing alternatives for egg-laying hens in the U.S. is in development, lead by Michigan State University and the University of California-Davis. The study will include cage-free aviary; enriched housing including nests and perches; as well as the caged housing environments currently used by the majority of the contemporary U.S. food supply system. When completed, this research will help food companies and other organizations make independent, informed purchasing decisions that are ethically grounded, scientifically verified, economically viable and ultimately in alignment with the desires of consumers.

Source: Center for Food Integrity

Bueno Foods expands chile line

Based on traditional Baca family recipes, these 12 oz. stews are made with free-range chicken that is hormone-free and antibiotic-free. The Posole Stew is made with organic corn, has no artificial ingredients, no preservatives, 0 grams trans fat, and one package provides 140 % RDA of Vitamin A. The Green Chile Chicken Stew has no artificial ingredients, 0 grams trans fat, and provides 110% RDA of Vitamin C for the package.

These stews are microwaveable in their packages and can be found in the freezer section at most grocery stores in New Mexico including Whole Foods, La Montanita, Smiths, Albertsons, John Brooks, and Lowe's.

"In our family and in families across New Mexico, posole and green chile stew are staple meals," said Jacqueline Baca, president of Bueno Foods. "Green chile stew was our chicken soup, perfect when we were under the weather, nutritious and wholesome all year long. And posole was as much a part of the traditional Christmas festivities as Santa Claus!" she added. "We wanted to provide an authentic, healthy, and convenient way for people to enjoy both dishes all year long."

Source: Bueno Foods