women working in meat supply chains lead the way in reducing food waste
Co-
Author: Nancy Cremer, director of the Center for Environmental agricultural systems (CEFS)
There are many reasons why Sarah Blacklin, director of photography at Cef\'s NC ChoicesBriana broad, can explain why it is difficult for most people to relate the meat they buy at the grocery store to the animal it comes from.
Most people\'s experience in buying meat includes a careful reading of a grocery aisle with some of the country\'s most popular meats, in uniform packaging, packed in plastic on a foam tray.
While there has been a growing interest in local beef throughout the country, our industrial food system has restricted people\'s buying habits and tastes over the past 50 years, with only a few cuts.
So what happens next?
All animal parts that do not meet the taste of popular food are sold to the rendering company and converted into various other products from soap to jellyO to dog food.
Large commercial processors actually make a lot of money from selling their \"waste\" to rendering companies.
Some companies own these animals and processes, enabling them to turn a large amount of this \"waste\" into a profit stream.
Due to economies of scale, the use of large commodity systems for the whole animal is very efficient.
However, this is not the case with local meat.
In recent years, the local meat market has erupted and consumers want to know who their farmers are, how meat is produced, and under what conditions it is produced.
In North Carolina, the number of farmers selling local beef directly to consumers has increased from 1 in 2002 to more than 1000 today (
Meat and poultry handlers).
Despite rising demand, the local meat system is still small --
Because it relies on maintaining many small, independent businesses from farmers to processors, scale and efficiency are inherently low.
Many rendering companies actually charge small processors for having to pick up unused parts because of their small size.
For those small processors that pay, the dollar is Penny compared to a large commercial factory.
In some cases, small factories are not big enough to even be served by rendering companies, which is frustrating for farmers and processors, all of which are valuable --
The products enter the landfill.
In order for small-scale local meat production to be profitable in the market, local food systems need to develop ways to better coordinate the collection of waste by small processors.
At the same time, a new campaign is encouraging consumers to do their part in reducing animal waste in the local meat supply chain.
Leaders of women\'s food systems are working to develop a coordinated supply chain and to expand consumer tastes and support new cuts as a way to reduce waste.
At a recent meat business meeting organized by the Center for Environmental agricultural systems initiatives, NC Choices, topics such as how much money I put into the grinder cover exploring new animal cutting strategies, these strategies can be sold to consumers to reduce waste.
Tutti Jones, a meat graduate and a woman among farmers, teaches how to extract high-value meat from animals, I know very well how much I make on a lower dollar product. . .
My meat sales have increased by more than 47% this year.
Andrea reuse, leaders such as the James Beard Award-
Award-winning chefs at Lantern restaurant and Durham restaurant have made great progress in reducing waste through taste.
For reuse, women are at the center of the movement: women can see that food is a little different from that of men, especially with regard to animals.
They tend to look further;
It is believed that animal life is not only a means to achieve its purpose.
This means giving farmers more money to create value where there is no money.
Reuse changes consumers\' acceptance and exposure to the entire animal food industry by reducing less-known value
Add items and more mainstream flavor to gutsier.
So, how much waste are we talking about?
If there is only one poultry processing plant on the East Coast that serves more than 300 local farmers and individuals each year, they will throw away about 85 tons of animals
Landfill products for one year.
About 15 elephant garbage.
It\'s all because they are too small to be served by the rendering company.
Farmers usually sell 380 of local beef.
Retail sales fell by 1,100.
This means that about 65% of the animals may go to the rendering plant or in some cases go to the landfill.
While regulations limit some of the things we can get from processors, reducing common cuts and buying more whole animals can benefit both farmers and consumers, while reducing waste.
Farmers can sell a whole animal to customers faster, rather than selling more than 30 pieces of meat to 30 customers.
For consumers, buying larger bundles or whole animals often saves money, with more meat on the table and less waste.
For example, if more consumers shift from buying retail cuts to buying the whole animal, they can take home more meat, more delicious cooking fat, more bones at the same time, reduce animal waste by 25%!
In the state, it is equivalent to 250,000.
By changing our buying habits, meat goes home to consumers instead of going through a waste process (
Based on data from the CEFS statewide local meat survey).
For those who are not ready to buy the whole animal, consider supporting local butcher shops and restaurants that buy the whole animal from a local farm, and try to cook new meat cuts at home, or register meat CSAs at the local farmer\'s market as a way to try new meat and help the local food economy grow.
Author: Nancy Cremer, director of the Center for Environmental agricultural systems (CEFS)
There are many reasons why Sarah Blacklin, director of photography at Cef\'s NC ChoicesBriana broad, can explain why it is difficult for most people to relate the meat they buy at the grocery store to the animal it comes from.
Most people\'s experience in buying meat includes a careful reading of a grocery aisle with some of the country\'s most popular meats, in uniform packaging, packed in plastic on a foam tray.
While there has been a growing interest in local beef throughout the country, our industrial food system has restricted people\'s buying habits and tastes over the past 50 years, with only a few cuts.
So what happens next?
All animal parts that do not meet the taste of popular food are sold to the rendering company and converted into various other products from soap to jellyO to dog food.
Large commercial processors actually make a lot of money from selling their \"waste\" to rendering companies.
Some companies own these animals and processes, enabling them to turn a large amount of this \"waste\" into a profit stream.
Due to economies of scale, the use of large commodity systems for the whole animal is very efficient.
However, this is not the case with local meat.
In recent years, the local meat market has erupted and consumers want to know who their farmers are, how meat is produced, and under what conditions it is produced.
In North Carolina, the number of farmers selling local beef directly to consumers has increased from 1 in 2002 to more than 1000 today (
Meat and poultry handlers).
Despite rising demand, the local meat system is still small --
Because it relies on maintaining many small, independent businesses from farmers to processors, scale and efficiency are inherently low.
Many rendering companies actually charge small processors for having to pick up unused parts because of their small size.
For those small processors that pay, the dollar is Penny compared to a large commercial factory.
In some cases, small factories are not big enough to even be served by rendering companies, which is frustrating for farmers and processors, all of which are valuable --
The products enter the landfill.
In order for small-scale local meat production to be profitable in the market, local food systems need to develop ways to better coordinate the collection of waste by small processors.
At the same time, a new campaign is encouraging consumers to do their part in reducing animal waste in the local meat supply chain.
Leaders of women\'s food systems are working to develop a coordinated supply chain and to expand consumer tastes and support new cuts as a way to reduce waste.
At a recent meat business meeting organized by the Center for Environmental agricultural systems initiatives, NC Choices, topics such as how much money I put into the grinder cover exploring new animal cutting strategies, these strategies can be sold to consumers to reduce waste.
Tutti Jones, a meat graduate and a woman among farmers, teaches how to extract high-value meat from animals, I know very well how much I make on a lower dollar product. . .
My meat sales have increased by more than 47% this year.
Andrea reuse, leaders such as the James Beard Award-
Award-winning chefs at Lantern restaurant and Durham restaurant have made great progress in reducing waste through taste.
For reuse, women are at the center of the movement: women can see that food is a little different from that of men, especially with regard to animals.
They tend to look further;
It is believed that animal life is not only a means to achieve its purpose.
This means giving farmers more money to create value where there is no money.
Reuse changes consumers\' acceptance and exposure to the entire animal food industry by reducing less-known value
Add items and more mainstream flavor to gutsier.
So, how much waste are we talking about?
If there is only one poultry processing plant on the East Coast that serves more than 300 local farmers and individuals each year, they will throw away about 85 tons of animals
Landfill products for one year.
About 15 elephant garbage.
It\'s all because they are too small to be served by the rendering company.
Farmers usually sell 380 of local beef.
Retail sales fell by 1,100.
This means that about 65% of the animals may go to the rendering plant or in some cases go to the landfill.
While regulations limit some of the things we can get from processors, reducing common cuts and buying more whole animals can benefit both farmers and consumers, while reducing waste.
Farmers can sell a whole animal to customers faster, rather than selling more than 30 pieces of meat to 30 customers.
For consumers, buying larger bundles or whole animals often saves money, with more meat on the table and less waste.
For example, if more consumers shift from buying retail cuts to buying the whole animal, they can take home more meat, more delicious cooking fat, more bones at the same time, reduce animal waste by 25%!
In the state, it is equivalent to 250,000.
By changing our buying habits, meat goes home to consumers instead of going through a waste process (
Based on data from the CEFS statewide local meat survey).
For those who are not ready to buy the whole animal, consider supporting local butcher shops and restaurants that buy the whole animal from a local farm, and try to cook new meat cuts at home, or register meat CSAs at the local farmer\'s market as a way to try new meat and help the local food economy grow.
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