The WKU’s Hospitality Management and Dietetics program, in collaboration with The Kentucky Beef Council, will be hosting a presentation on “The Science & Sustainability of Beef Production” on April 17 from 12:45 to 2:25 PM in Academic Complex 213. Joe Lowe of Oak Hollow Angus, a respected figure in the Kentucky beef industry, will be the featured speaker and will provide insights into various aspects of beef production, sustainability, and the scientific principles behind it.
Matthew VanSchenkhof, an instructor for the WKU Hospitality Management and Dietetics program, emphasized the importance of interactive and educational experiences offered by the KY Beef Council for students. This event aims to help participants understand the origins of their food, highlighting beef as a sustainable, nutritious, and ethical source of nourishment.
With growing concerns about sustainability and environmental impact, gaining a deeper understanding of beef production has become increasingly important. Through this presentation, Joe Lowe and the Kentucky Beef Council hope to educate attendees about the complexities of beef production, shedding light on important topics such as sustainable practices, quality differences between various types of beef, and the economic aspects of cattle production.
The session will explore the evolution of beef production methods towards sustainability, the economic factors influencing the industry, and the importance of differentiating locally sourced beef from mass-produced alternatives. Attendees can anticipate a comprehensive overview of the science and practices involved in raising beef for consumption, emphasizing its sustainability as a source of protein.
This event is sponsored by the Kentucky Beef Council
