1 (quantified in mass units, left axis, or as the percentage of today’s beef availability of 460 g per person per week, right axis).
Despite the recent doubling of distillers’ grain utilization, by-products still provide only ≈10% of today’s beef feed consumption.
By-products alone could therefore support a rather small sustainable beef industry, even when disregarding the minimum dietary roughage required for healthy cattle nutrition.
With the added utilization of all current beef pastureland (f = 1), the weekly per-capita beef availability increases to 205 g, or 45% of today’s per-capita beef consumption.
1: Per-capita weekly availability of ‘sustainable’ beef as a function of the utilized fraction f of current beef pastureland (approximately 0.3 billion ha).
Beef availability is also shown (right axis) as the percent of today’s beef supply (≈460 g per person per week) that the sustainable feed can produce.
The mean resource savings by all alternatives are 40–80% of the use by conventional beef, thus offering very significant potential improvements. »
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