New “sustainable” beef options are flooding the market — but how much difference do they really make?

In this webinar, we unpack findings from new WRI research on beef’s climate and environmental impacts. We’ll explore why there’s no such thing as climate-friendly beef, and why it remains difficult to source verifiably lower-impact beef in the U.S. and Europe.

We’ll also discuss what food companies and purchasers can realistically do today — and over time — to reduce beef-related emissions, including why reducing overall beef consumption remains the most reliable climate lever.

Join us for a practical, evidence-based discussion on the opportunities to strengthen beef supply chain sustainability, reduce emissions, and minimize tradeoffs where possible.

Speakers:

  • Raychel Santo, Senior Food and Climate Research Associate in WRI's Food, Land & Water Program
  • Clara Cho, Data Lead for the Coolfood Program in WRI's Food, Land & Water Program

Register for this webinar