Latest News From Greg Henderson

The 2017 Census of Agriculture found a 3% decline in the total number of farms in the U.S., and that since the 1997 Ag Census the decline has been 7.8%.

A Texas man is in custody in the Hill County, Texas, jail in lieu of $1 million bond after being charged with livestock theft.

The produce industry's developing track and trace system will play a key role in helping identify the source of the current E. coli outbreak associated with romaine lettuce.

The Corpus Christi, Tex., beef plant that kills 270,000 cattle annually from 30 Texas feedlots is now under the control of a former bankruptcy judge.

The fast-casual restaurant chain that promises “food with integrity” was just informed its marketing campaign is without integrity.

Niman Ranch says it will add 750 farmers and ranchers to its network as it expands its commitment to sustainable agriculture and humane livestock practices.

An atypical case of BSE was detected in a six year-old Florida beef cow, but never entered the slaughter channels and poses no threat to the U.S. food supply.

Designed to deliver a consistent supply of beef from sustainable sources, Canadian cattlemen participating in Cargill's Beef Sustainability Pilot earned $18.52 per head during the project's third quarter.

Cargill says it is encouraged with results from the first three months of its Canadian beef sustainability pilot project.

Research by the Center for Food Integrity finds a dangerous disconnect between consumers and food industry stakeholders.

New research from Iowa State University, however, shows that consumers are unaware of the costs related to producing “clean” label foods.

San Francisco has become the first U.S. city to require grocers with 25 stores or more to report annually the use of antibiotics in the raw meat and poultry they sell. 

Climate change is expected to reduce the growth and stature of big bluestem, a dominant prairie grass, by up to 60% over the next 75 years. 

Beef’s documented sustainability improvements offer an opportunity to engage consumers.

If you make your living at the end of a dirt road, you likely don’t need to be schooled in sustainability. 

Beef’s corporate partners seek passion and commitment from suppliers to connect with modern consumers 

You can’t improve what you don’t measure

Industry establishes benchmarks to measure improvement 

Advocates believe beef’s story must be shared.

Sustainability is one of those ambiguous buzzwords cattlemen have been wary to embrace—and with good reason, since sustainability has often been viewed as code for more regulations.

The chief architect of McDonald’s sustainability project says it’s driven by consumers not by activists.

Last month, the Dietary Guidelines Advisory Committee (DGAC) issued its every-five-year attempt at encouraging Americans to eat a healthful diet.

The chief architect of McDonald’s sustainability project says it’s driven by consumers not by activists.

“Why do you insist on bashing organic farmers?”