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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's a thread of what's going to happen and how they can push back. https://www.epicurious.com/expert-advice/why-epicurious-left-beef-behind-article
Big & conventional producers will tell say their GHGs are massively improved; they're very efficient & getting more so over time. They'll also say their emissions are only a small fraction of the energy sector's & insignificant. I'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
And both teams will find common cause, finding the shining examples of both conventional and 'regenerative' beef production that don't compete with cropland, forests, native biodiversity & good soil. These systems exist! Let's be honest about it.
BUT we can't eat 50+ lbs of beef per US person/yr without also competing with forests, cropland & wildlife. 'Better beef' 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' move to leave steak out. They're not telling everyone to go beefless; they'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.
