To paraphrase Peter Drucker, you can’t manage what you don’t measure. Ever since the business guru shared his words of wisdom, the principle has become integral to effectively running an organization. But who knew it also applies to animal agriculture, methane emissions and global warming?

The U.S. Department of the Interior on March 30 published a proposal that could shift priorities on 245 million acres of public land managed by the Bureau of Land Management (BLM). The rule would likely mark a sizable shift in BLM practices; according to an agency statement, it intends to put “conservation on equal footing with other uses,” which it says is “consistent with the BLM’s multiple use and sustained yield mission.”

Tyson Foods, one of the largest food companies in the country, introduced earlier in March the first-of-its-kind Climate-Smart Beef Program to promote climate-smart agricultural practices and create value for beef producers along the way.

DC 3/15

What do your middle school geography class and your ability to plan for more forage and herd expansion have in common? You might say it begins with a familiarity of the Pacific Ocean.

Finding information about meat isn’t really hard. If you’re involved and interested in the livestock sector, it is likely reflected in your news and social media feeds. You’re inundated with content about beef and other animal-sourced foods through social media, podcasts, newsletters and even face-to-face conversations.

By preparing for the future, steps can be taken to adapt to the changing climate, providing a productive and sustainable future for alfalfa and other forage crops.

Digest highlights

• NMPF seeks faster FDA approval of climate-friendly feed additives
• Election results and the 2023 Farm Bill
• GDT index improves
• NMPF comments on livestock indemnity proposal

Researchers look into climate change pertaining to dairy in the U.S. and how heat stress and photoperiod length can impact mammary immunity and health.

Climate change is a hot topic around the globe and an area of focus during this year’s Beef Improvement Federation (BIF) Symposium in Las Cruces, New Mexico.