Sustainable beef production in New England: policy and value-chain challenges and opportunities

ABSTRACT

We review existing challenges and possible solutions for increasing small-scale sustainable beef production in New England. Beef production policies are most effectively implemented when the impacts of regulation, facility accessibility, and seasonality are considered. Limitations surrounding scheduling availability, skill, and services offered create challenges that reduce processing facility accessibility for small-scale producers. Relationship building facilitates trust and communication between all members of the beef value chain. Voluntary certifications offer value translation and financial networks for beef producers. State inspection and slaughter/processing programs provide scale-appropriate policy solutions for sustainable beef in New England.

KEYWORDS:

• Beef
• cattle
• livestock
• value chain
• sustainable food systems
• organic
• local
• grass-fed
• policy

Acknowledgments

The idea for this article emerged during a course project for Systems Thinking for Sustainable Solutions with Dr. Debra Straussfogel at the University of New Hampshire. Rebecca Thistlethwaite provided important feedback through her course “Livestock: Farm to Plate Sustainability” at Green Mountain College. We thank them for their support. We also thank the editors and two anonymous reviewers reviewers for their consideration and revisions.

Notes

¹ New England includes the following states: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, Vermont.