A new study suggests the steps beef producers are taking to reduce their environmental footprint are working.
It suggests the production of one kilogram of beef created 15 per cent fewer greenhouse gas emissions in 2011 compared to 1981.
It also reports a 16 per cent decrease in nitrous dioxide production and a 13 per cent decrease in carbon dioxide.
Tom Lynch-Staunton of the Canadian Cattlemen's Association says the study gives producers a benchmark to see where improvements have been made and where there is still room for improvement.
Lynch-Staunton says the study was in response to growing consumer concerns about the environmental footprint of beef production.
It was funded by the National Check-off and Canada's Beef Science Cluster.
More details on the website - www.beefresearch.ca.
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Doctor Tim McAllister with Agriculture and Agri-Food Canada says there has also been a 16 per cent decrease in nitrous dioxide and 13 per cent decrease in carbon dioxide per unit of beef production over that same period.
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McAllister suggests we can expect more cuts in greenhouse gas emissions from beef production in the future.
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Tom Lynch-Staunton of the Canadian Cattlemen's Association says it shows steps producers have been taking to reduce their impact on the environment are working.
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