I love this new @epicurious initiative. They will inevitably get backlash from big corporate producers and local farmers alike. Their backlash will be swift and predictable. Here& #39;s a thread of what& #39;s going to happen and how they can push back. https://www.epicurious.com/expert-advice/why-epicurious-left-beef-behind-article">https://www.epicurious.com/expert-ad...

Big & conventional producers will tell say their GHGs are massively improved; they& #39;re very efficient & getting more so over time. They& #39;ll also say their emissions are only a small fraction of the energy sector& #39;s & insignificant. I& #39;ve written before about how this is a distraction

Smaller & "regenerative" producers will claim how they exemplify sustainable production, while undermining that many of these techniques are not scalable everywhere and often require even more land than conventional production https://iopscience.iop.org/article/10.1088/1748-9326/aad401/meta">https://iopscience.iop.org/article/1...

And both teams will find common cause, finding the shining examples of both conventional and & #39;regenerative& #39; beef production that don& #39;t compete with cropland, forests, native biodiversity & good soil. These systems exist! Let& #39;s be honest about it.

BUT we can& #39;t eat 50+ lbs of beef per US person/yr without also competing with forests, cropland & wildlife. & #39;Better beef& #39; also means eating far less. Encouraging truly sustainable production requires that we find innovative ways to skip & substitute beef for *most* meals.

THIS is why I applaud @epicurious& #39; move to leave steak out. They& #39;re not telling everyone to go beefless; they& #39;re opening the door for better options that are compatible with a sustainable food future. And if they need help facing the inevitable & tired backlash, my door is open.