Tyson Foods: Don’t argue one animal species vs. another

As a diversified producer of protein, Tyson Foods has operations in the broiler, turkey, beef and pork industries.

Roy Graber Headshot
(Life on White | Bigstock)
(Life on White | Bigstock)

As a diversified producer of protein, Tyson Foods has operations in the broiler, turkey, beef and pork industries.

Yet when speaking during the webinar, “It’s Complicated! The Evolving Relationship of Consumers and Food,”  held on April 28, Kevin Igli, Tyson Foods’ chief environmental officer and senior vice president of sustainability, spent just as much time praising the dairy industry than any other.

At a time when animal agriculture is facing increased scrutiny over environmental and sustainability issues, the dairy industry is working hard to not only communicate with the public about those concerns, but also make the situation better.

“We’ve been watching some interesting dynamics with the dairy industry. They’ve been doing a great job in figuring out where they’re going to go with greenhouse gases. The same (can be said) with the beef industry. Everyone wants to talk about methane and how methane is formed with cattle as part of the digestive process,” said Igli.

“There’s a lot of research going on right now about feed additives, and how the beef industry could over time have a huge impact on greenhouse gasses, particularly methane, through feed additives. It’s not sudden science yet. It’s very complicated, but the fact that its being worked on and a significant level of what’s going on is at a multitude of universities, (it) tells you that it’s happening. It’s real.”

Igli urged those viewing in the webinar to tell their stories, but he also cautioned representatives from certain animal agriculture sectors not to tout their advantages over others.

“We have to tell our story,” said Igli. “It’s not one animal type versus another. That’s not helpful. It’s more helpful to tell the story for everything. Then everybody can make their own choices and do what they need to do to get comfortable with the science.”

The webinar was part of the Farm Journal Foundation Speaker Series.

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