by Last month, the New York Beef Council hosted three educational farm tours
“These hands-on experiences provided by the New York Beef Council create an important platform for professionals at all stages of their careers to engage in open, meaningful dialogue with beef producers and ensure that accurate information about beef nutrition and production is shared with educators and others. “future nutritionists alike. (Photo courtesy)
UTICA, NY – Last month, the New York Beef Council (NYBC) hosted three educational farm tours to promote understanding of how beef is produced and the role it plays in a healthy, sustainable diet.
Broome-Tioga BOCES Tour: Connecting School Meals with Local Farms
In late August, NYBC welcomed over 20 food service directors from Broome-Tioga BOCES School to a farm in Broome County, NY. Participants explored the differences and synergies between the beef and dairy industries and discussed animal nutrition, animal care and farms. The hands-on experience culminated in a Chopped Style Challenge led by registered dietitian Beth Stark, where participants developed creative ideas for a beef-based school lunch. This unique opportunity equipped school food service professionals with practical tools and knowledge to ensure beef remains a nutritious option in school meals.
Registered Dietitian Internship Tours: A Close Look at Beef Production
In September, NYBC hosted two additional farm tours for Registered Dietitian (RD) internship programs, one virtual and one in person. These tours gave RD interns a first-hand look at cattle raising practices in New York. Students had the opportunity to ask questions about various aspects of the beef industry, from small to large operations, and learn how farmers overcome the challenges they face.
In addition to the farm tours, the interns also participated in beef nutrition sessions led by experienced registered dietitians. These sessions addressed common misconceptions about beef’s nutritional value and reinforced its place in a healthy, sustainable diet. One participant said: “I really enjoyed this experience. I learned so much about the nutritional value of beef and gained insight into the life of a local farmer.”
Closing the Gap: Farmers and Future Food Professionals
These New York Beef Council hands-on experiences provide an important platform for professionals at all stages of their careers to engage in open, meaningful dialogue with beef producers. Through this initiative, NYBC continues to build stronger connections between the beef industry and the communities it serves, ensuring accurate information about beef nutrition and production is disseminated to both educators and future nutritionists. These farm tours and educational programs are made possible through funding from the Nebraska and Kansas State Beef Councils, whose partnership supports NYBC’s nutrition initiatives in New York, a high consumer density state.
About the New York Beef Council:
The New York Beef Council is funded by the National Beef Checkoff Program with a $1 per head award. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development to strengthen beef demand. For more information, visit www.nybeef.org.
About the Beef Checkoff:
The Beef Checkoff was implemented as part of the 1985 Farm Bill. The checkoff charges $1 per head for sales of live domestic and imported cattle and a comparable amount for imported beef and beef products. States can withhold up to 50 cents on the dollar and forward the other 50 cents per capita to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
–New York Beef Council
Beef checkoff
