From Across the Field – It’s About to Get Busy

As I complete my first full year here in Henry County we are entering my favorite time of the work year. While I do enjoy getting to teach and talk with folks during the winter meetings, they don’t hold a candle to being out in the field. Whether it’s conducting on-farm research, checking insect traps, or diagnosing plant disease it does one some good to get away from the office. Continue reading

Hurt: Low Prices Enough to Stop Pork Expansion

By: Greg Henderson, Farm Journal’s Pork

Purdue University economist Chris Hurt tells AgDay reporter Tyne Morgan the strength of the U.S. economy has been a boost to strong beef demand.

Chinese tariffs and increasing supplies are pressuring prices—enough to put a hard stop to expansion. ( Farm Journal )

“There are a lot of people working, low unemployment, and a lot of jobs and rising wage rates those are all positive to meet consumption,” Hurt says. “We’ve got a world that has an economy doing very well, and what that says exports are doing very well.” Continue reading

McDonald’s Sets Science-Based Target to Reduce GHG Emissions

Previously on Drovers Online

Today, McDonald’s announces it will partner with franchisees and suppliers to reduce greenhouse gas emissions related to McDonald’s restaurants and offices by 36% by 2030 from a 2015 base year in a new strategy to address global climate change. Additionally, McDonald’s commits to a 31% reduction in emissions intensity (per metric ton of food and packaging) across its supply chain by 2030 from 2015 levels. This combined target has been approved by the Science Based Targets initiative (SBTi).

Through these actions, McDonald’s expects to prevent 150 million metric tons of greenhouse gas emissions from being released into the atmosphere by 2030. This is the equivalent of taking 32 million passenger cars off the road for an entire year or planting 3.8 billion trees and growing them for 10 years. The target will enable McDonald’s to grow as a business without growing its emissions. Continue reading

McDonald’s Testing Fresh Beef Burgers

By: Wyatt Bectel, Drovers

Move over frozen beef patties, here comes fresh beef at McDonald’s.

On Jan. 2, McDonald’s announced that it was testing a new burger, called Archburger. The burger is being tested at seven McDonald’s restaurants in Tulsa, Oklahoma and a restaurant in Plano, Texas. The Archburger is made with fresh beef and being offered in a limited run to seek both consumer and franchisee feedback. Continue reading