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.
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.
Pete Bonds, a 59-year-old Texas rancher, doffed his cowboy hat and stepped to the microphone. He wanted to tell an executive from CME Group Inc., owner of the world’s largest futures market, what he thought of the $100 million fund set up to help protect ranchers and farmers from a collapse like that of commodities broker MF Global Holdings Ltd.
Japan, the biggest buyer of American beef before an outbreak of mad cow disease prompted the country to ban imports, is analyzing the safety of meat from cattle older than 20 months amid U.S. calls to normalize the trade.