Among all foods, beef has some of the highest impacts on climate, land use, deforestation, water pollution, and biodiversity. Building off World Resources Institute’s prior research on the benefits and trade-offs with sourcing “better” meat, this report takes a deeper look at the specific challenges and opportunities associated with sourcing beef. 

Food buyers such as large contract caterers and hospitality companies face a number of obstacles for reducing their beef-related emissions while balancing other sustainability and animal welfare goals. This report helps food buyers understand the opportunities to reduce emissions from beef produced in North America and Europe now and into the future, so they can make the right decisions for their operations. 

The report assesses new and emerging technologies, such as feed additives, alongside labels promoting “climate friendly” or “carbon neutral” beef. It also compares the impacts of conventional, feedlot-finished beef with organic, grass-fed, and regenerative beef.

Drawing on insights from academic research and expert interviews, the report concludes with practical recommendations for food buyers to strengthen beef supply chain sustainability, reduce greenhouse gas emissions, and minimize trade-offs wherever possible. They include:

  1. How much beef? Serve less
     
  2. How is beef produced? Identify sourcing priorities and serve even less beef if needed to address multiple sustainability commitments.
     
  3. How to support the adoption of lower-emitting practices? Consider directly engaging existing producers and suppliers to adopt practices that help reduce emissions.