Competitive eater and restaurant owner Jamie McDonald had no problem downing almost a dozen 11.5- ounce hamburgers in 10 minutes, or 9 pounds, 7.4 ounces of pulled pork. It’s the cost of the meat that’s making him gag.
Bill Donald, the third-generation owner of Cayuse Livestock Co., sold the calves he raised early last summer and cut purchases of cattle after pastures dried up. The herd grazing his land now is about 85 percent of normal.
Livestock and poultry producers formally asked the Obama administration today to suspend the nation’s renewable fuels standard because it is causing “severe economic harm” as corn prices surged to a record.
Food shoppers in South Korea, Mexico and Japan are fueling a surge in U.S. beef prices just as demand is set to reach a seasonal peak this month and retailers including Sam’s Club promote the meat in stores.
Energy is “the big kahuna,” for McDonald’s Corp., the world’s biggest restaurant chain, according to Bob Langert, its vice president of sustainability. With the fast-food restaurant’s global annual energy bill estimated at $2 billion, it’s looking at everything from simple fixes, such as using more energy-efficient LED light bulbs, to complex, systemic changes -- working with Wal-Mart Stores Inc., the WWF and the National Cattlemen’s Beef Association to rethink livestock-raising practices and its global food supply chain. Here’s an excerpt from Langert’s interview in Bloomberg’s Clean Energy & Carbon Brief:
A daily meal of hot dogs, bacon or hamburgers raises the risk of dying from heart disease or cancer by as much as 21 percent, according to the largest assessment of the health effects from consuming red meat.