Over the past month, the New York Beef Council hosted three educational farm tours
“These hands-on experiences provided by the New York Beef Council create an essential platform for professionals at all stages of their careers to engage in open, meaningful dialogue with beef producers, ensuring that accurate information about beef nutrition and production is shared with educators and future dietitians alike.” (Courtesy photo)
UTICA, N.Y. — Over the past month, the New York Beef Council (NYBC) hosted three educational farm tours to emphasize understanding how beef is produced and its role in a healthy, sustainable diet.
Broome-Tioga BOCES Tour: Connecting School Meals to Local Farms
In late August, NYBC welcomed over 20 Broome-Tioga BOCES School Foodservice Directors to a farm in Broome County, NY. The participants explored the differences and synergies between the beef and dairy industries, engaging in discussions on animal nutrition, care, and farm operations. The hands-on experience culminated in a Chopped style challenge led by Registered Dietitian Beth Stark, where participants developed creative beef-based school lunch ideas. This unique opportunity equipped school food service professionals with practical tools and the 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 virtually and one in-person. These tours gave RD interns a firsthand understanding of beef farming practices in New York. Students had the chance to ask questions about various aspects of the beef industry, from small to large-scale operations, and learn how farmers tackle the challenges they face.
Beyond 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 shared, “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.”
Bridging the Gap: Farmers and Future Food Professionals
These hands-on experiences provided by the New York Beef Council create an essential 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 that accurate information about beef nutrition and production is shared with educators and future dietitians alike. 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 highly consumer-dense state.
About the New York Beef Council:
The New York Beef Council is funded by the $1-per-head National Beef Checkoff Program. 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 established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle and a comparable assessment on imported beef and beef products. States may retain up to 50 cents of the dollar and forward the other 50 cents per head 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