A dressed carcass weight, representing the usable meat portion after slaughter and initial processing, typically constitutes approximately 60% of a cow’s live weight. Therefore, to determine the weight of half a carcass, one must first estimate the live weight, calculate the dressed weight, and then divide by two. For instance, a 1,200-pound live animal would yield a dressed weight of approximately 720 pounds, resulting in a half-carcass weight of about 360 pounds. This figure, however, can vary based on breed, age, and individual animal characteristics.
Understanding carcass weight is fundamental for various stakeholders within the beef industry. Farmers use this data to project potential revenue and assess the efficiency of their operations. Butchers and meat processors rely on these figures for inventory management, pricing, and portioning. Consumers, while perhaps not directly calculating carcass weights, indirectly benefit from this information through the pricing and availability of beef in the market. Historically, carcass weight estimation has evolved from rudimentary assessments to precise measurements, impacting trade practices and standardization across the industry.
This foundational understanding of weight calculations allows for a deeper exploration of topics such as variations in beef cuts, industry pricing structures, and the impact of breeding and feeding practices on meat yield. It also lays the groundwork for discussions about sustainable agriculture and efficient resource utilization within the beef supply chain.
1. Live Weight
Live weight serves as the initial baseline for determining the eventual weight of half a cow. This measurement, taken before slaughter, represents the total weight of the animal. It directly influences subsequent calculations, as a higher live weight generally translates to a heavier half-carcass. The relationship isn’t strictly proportional, however, due to factors like dressing percentage, which represents the usable portion of the live weight after processing. For instance, a steer with a live weight of 1,400 pounds and a dressing percentage of 62% would yield a hanging carcass weight of 868 pounds. Half of that, approximately 434 pounds, then provides a closer estimate of the weight of half the cow. This illustrates the direct, albeit nuanced, connection between live weight and the final weight of half a cow.
Variations in live weight arise from breed, age, diet, and overall animal health. A mature Hereford bull will typically exhibit a higher live weight than a young Angus heifer. These differences underscore the importance of live weight assessment in predicting eventual carcass yield. For producers, understanding this connection allows for better management of feed resources and sales projections. Processors benefit from accurate live weight data to optimize facility capacity and pricing structures. Ultimately, live weight serves as a critical data point throughout the beef supply chain, from farm to consumer.
While live weight acts as a crucial starting point, understanding the subsequent factors, including dressing percentage and processing losses, provides a more comprehensive perspective on the final weight of half a cow. These factors, in conjunction with live weight, contribute to a dynamic calculation that requires careful consideration for accurate estimation. Accurately predicting half-carcass weight is crucial for efficient resource management and informed decision-making across the beef industry. This understanding benefits producers, processors, and ultimately consumers through efficient resource utilization and market transparency.
2. Breed Variations
Breed variations significantly influence the weight of half a cow. Different breeds exhibit distinct growth patterns and body compositions, directly impacting both live weight and carcass yield. For example, larger breeds like Charolais and Simmental generally achieve higher live weights compared to smaller breeds like Dexter or Jersey. This difference in size translates directly to the weight of half a carcass. A mature Charolais steer might yield a half-carcass weight exceeding 500 pounds, while a Dexter steer might yield a half-carcass weighing less than 200 pounds. This variation highlights the importance of breed selection when estimating potential meat yields.
Beyond overall size, breed variations also affect dressing percentage, the ratio of carcass weight to live weight. Dairy breeds, such as Holstein, typically have lower dressing percentages compared to beef breeds like Angus or Hereford. This difference stems from varying skeletal structures and muscle mass distributions. Consequently, even with similar live weights, breeds with lower dressing percentages will produce lighter carcasses. A Holstein steer and an Angus steer, both weighing 1,200 pounds live, might yield dramatically different half-carcass weights due to variations in dressing percentage affecting overall yield.
Understanding the impact of breed variations on carcass weight is crucial for accurate production projections and market valuations. Producers selecting breeds for meat production prioritize those with higher growth rates and dressing percentages to maximize output. Processors, aware of these breed-specific characteristics, can adjust their purchasing and processing strategies accordingly. This knowledge also allows consumers to make informed choices based on preferred meat characteristics associated with specific breeds, connecting breed selection to the final product available in the market.
3. Hanging Weight
Hanging weight, also known as carcass weight, represents the weight of the animal after slaughter and the removal of the hide, head, internal organs, and lower legs. This measurement forms a crucial link in determining the eventual weight of half a cow. Hanging weight directly correlates to the amount of usable meat, as it represents the raw material from which various cuts are derived. The relationship between hanging weight and the weight of half a cow is a direct halving, once adjustments for subsequent processing and trimming are considered. For example, a hanging weight of 800 pounds suggests an approximate half-cow weight of 400 pounds before final butchering and packaging, though this figure can vary based on the specific cuts and bone-in versus boneless options. This direct proportionality underscores the importance of hanging weight as a key factor in predicting final product yield.
Various factors influence hanging weight, including breed, age, diet, and overall animal health. Larger breeds, like Charolais, typically exhibit higher hanging weights compared to smaller breeds such as Dexter. Similarly, older, well-fed animals tend to have higher hanging weights than younger or poorly nourished animals. These factors contribute to the variability in hanging weight and, consequently, the final weight of half a cow. Understanding these influences provides valuable insights for producers, processors, and consumers alike. Producers can optimize feeding strategies and breed selection to maximize hanging weight. Processors benefit from accurate hanging weight data for efficient inventory management and pricing. Consumers, while not directly involved in these calculations, benefit from the resulting market transparency and consistent product availability.
Accurate determination of hanging weight is critical for efficient resource allocation and informed decision-making throughout the beef supply chain. This measurement serves as a pivotal point connecting live animal production to the final packaged product. Challenges can arise due to variations in processing procedures and trimming practices, impacting the final yield. However, understanding the fundamental relationship between hanging weight and the eventual weight of half a cow provides a critical framework for managing expectations and ensuring consistent product quality. This knowledge underpins efficient production, transparent pricing, and informed consumer choices.
4. Dressing Percentage
Dressing percentage represents the proportion of a cow’s live weight that remains as carcass weight after slaughter and initial processing. This percentage directly impacts the final weight of half a cow, serving as a critical factor in predicting yield. Calculated by dividing the hot carcass weight by the live weight and multiplying by 100, dressing percentage accounts for the removal of hide, head, internal organs, and lower legs. A higher dressing percentage signifies a greater proportion of usable meat derived from the live animal. For instance, a 1,200-pound live animal with a 63% dressing percentage yields a 756-pound carcass. Halving this figure provides an estimated half-cow weight of approximately 378 pounds. This demonstrates the direct, proportional relationship between dressing percentage and the eventual weight of half a cow.
Several factors influence dressing percentage, including breed, fat cover, muscling, and the efficiency of processing techniques. Beef breeds generally exhibit higher dressing percentages compared to dairy breeds due to differences in muscle mass and skeletal structure. Similarly, animals with greater fat cover tend to have higher dressing percentages as fat contributes to carcass weight. Efficient processing techniques, minimizing tissue and bone loss during evisceration and trimming, also positively impact dressing percentage. Understanding these influencing factors allows producers to implement strategies that optimize dressing percentage, maximizing meat yield and economic returns. For processors, accurate dressing percentage data facilitates precise inventory management and fair pricing practices.
Accurate estimation of dressing percentage provides crucial information for various stakeholders across the beef industry. Producers utilize this metric to evaluate genetic selection programs and feeding regimens, aiming to maximize meat production efficiency. Processors rely on dressing percentage for accurate carcass valuation and yield prediction, optimizing their operational efficiency. While consumers might not directly engage with dressing percentage calculations, this factor ultimately influences the availability and price of beef in the market. Understanding the interplay between dressing percentage and half-cow weight contributes to greater transparency and efficiency throughout the beef supply chain, from farm to table.
5. Carcass Yield
Carcass yield, representing the total weight of usable meat obtained from a carcass, plays a crucial role in determining the weight of half a cow. This yield is directly influenced by various factors, including dressing percentage, fat content, muscling, and bone structure. Understanding carcass yield provides essential insights for producers, processors, and consumers alike, impacting production efficiency, pricing structures, and ultimately, the cost and availability of beef in the market.
-
Influence of Dressing Percentage
Dressing percentage, the ratio of carcass weight to live weight, directly impacts carcass yield. A higher dressing percentage translates to a greater amount of usable meat obtained from the animal. For example, two animals with the same live weight but different dressing percentages will yield different carcass weights and, consequently, different weights for half a cow. This underscores the significance of dressing percentage in determining final product yield and economic returns.
-
Impact of Fat and Muscle Composition
Fat and muscle composition significantly contribute to carcass yield. Animals with higher muscle mass and optimal fat cover tend to yield heavier carcasses and thus, heavier halves. Breed variations play a significant role in these compositions, with some breeds genetically predisposed to higher muscle development or fat deposition. This impacts the overall value and yield potential of different breeds, influencing producer choices and market preferences.
-
Role of Bone Structure
Bone structure influences carcass yield by affecting the ratio of bone to meat. Animals with lighter bone structures, relative to their overall size, tend to have higher carcass yields. This characteristic, often breed-specific, impacts the amount of usable meat obtained from the carcass and, consequently, the weight of half a cow. Understanding these structural variations informs breeding practices and market valuations.
-
Impact of Processing Techniques
Processing techniques employed during slaughter and butchering can also impact carcass yield. Efficient and precise techniques minimize bone and tissue loss, maximizing the amount of usable meat obtained. Variations in these practices can affect the final weight of cuts derived from half a cow, emphasizing the importance of standardized procedures for consistent product quality and yield.
These interconnected factors underscore the complexity of determining carcass yield and its direct relationship to the weight of half a cow. This understanding allows for optimized production strategies, efficient processing practices, and informed consumer choices, ultimately contributing to a more sustainable and transparent beef industry. Variations in carcass yield, influenced by the factors discussed, directly translate to variations in the weight and value of half a cow, impacting all stakeholders within the beef supply chain.
6. Processing Losses
Processing losses represent the reduction in weight that occurs during the transformation of a carcass into retail cuts. This weight reduction directly impacts the final weight of half a cow, representing a crucial factor often overlooked by consumers. These losses occur during various stages, including deboning, trimming, and grinding, resulting in a significant difference between the initial carcass weight and the final packaged product weight. Understanding these losses is crucial for accurate yield projections and cost management within the beef industry. For example, a 400-pound half carcass might yield only 280 pounds of retail cuts after processing, highlighting the substantial impact of these losses. This discrepancy underscores the importance of minimizing processing losses to maximize value and efficiency throughout the supply chain.
Several factors contribute to processing losses. Bone removal inherently reduces weight, as bones constitute a significant portion of the carcass. Trimming removes excess fat, connective tissue, and unusable portions, further contributing to weight reduction. Moisture loss during chilling and aging also plays a role, albeit a smaller one. Minimizing these losses requires precise cutting techniques, efficient equipment, and optimized processing procedures. Implementing strategies to reduce these losses directly translates to increased saleable product and improved profitability for processors. Furthermore, minimizing waste aligns with sustainability goals, reducing environmental impact and maximizing resource utilization.
Accurate accounting for processing losses is crucial for accurate cost analysis and pricing strategies within the beef industry. Producers, processors, and retailers must consider these losses when projecting revenues and setting retail prices. For consumers, understanding processing losses provides a more complete picture of the journey from farm to table, highlighting the value embedded in the final product. Addressing and minimizing these losses represents a continuous challenge within the industry, driving innovation in processing techniques and waste reduction strategies. This focus on efficiency and sustainability ultimately benefits all stakeholders, ensuring the long-term viability and responsible management of beef production.
7. Bone-in Portions
Bone-in portions represent a significant factor influencing the final weight of half a cow. The presence of bone adds considerable weight to cuts, directly impacting calculations related to overall yield and portioning. This weight contribution varies depending on the specific cut; for instance, a bone-in ribeye will weigh significantly more than its boneless counterpart. Therefore, when considering the weight of half a cow, the proportion of bone-in versus boneless cuts plays a crucial role in accurate estimation. A half cow comprised primarily of bone-in portions will weigh considerably more than one consisting mostly of boneless cuts. This distinction has practical implications for both butchers and consumers. Butchers must account for bone weight when pricing and portioning, while consumers purchasing half a cow should clarify the bone-in/boneless composition to accurately assess value and freezer space requirements. A real-world example illustrates this: a half cow order emphasizing bone-in cuts like ribs and roasts might weigh 400 pounds, whereas a similar order prioritizing boneless steaks and ground beef might weigh closer to 300 pounds. This difference underscores the direct relationship between bone-in portions and the overall weight of half a cow.
The choice between bone-in and boneless portions extends beyond simple weight considerations. Bone-in cuts often offer distinct advantages in terms of flavor and moisture retention during cooking. The bone itself acts as a natural insulator, preventing moisture loss and contributing to a more tender and flavorful end product. However, bone-in cuts require more storage space and yield less usable meat per pound compared to boneless cuts. This trade-off necessitates careful consideration based on individual preferences and practical constraints. For consumers purchasing half a cow, understanding these nuances allows for informed decisions tailored to specific culinary goals and storage capacity. For butchers, providing clear information regarding bone-in versus boneless options fosters transparency and facilitates customer satisfaction. This balance between weight, flavor, and practicality reinforces the importance of bone-in portion considerations within the broader context of purchasing and processing half a cow.
Accounting for bone-in portions adds a layer of complexity to accurately estimating the weight of half a cow. While bone weight contributes significantly to overall weight, it does not directly translate to consumable meat. This distinction requires careful consideration by both producers and consumers to manage expectations regarding yield and value. Challenges arise from variations in bone-to-meat ratios across different cuts and individual animals. However, understanding the influence of bone-in portions provides a more comprehensive understanding of the factors contributing to the final weight of half a cow, facilitating informed decision-making throughout the supply chain. This understanding promotes transparency and efficiency within the beef industry, benefiting all stakeholders from farm to table.
8. Boneless Cuts
Boneless cuts represent a critical factor in determining the final weight of half a cow. Removing bones significantly reduces the overall weight, impacting calculations related to yield and portioning. Understanding the relationship between boneless cuts and half-cow weight allows for accurate estimations and informed purchasing decisions. This understanding benefits both consumers and butchers, ensuring efficient resource management and transparent pricing structures.
-
Reduced Weight and Storage
Boneless cuts, by definition, lack the weight contribution of bone. This results in a lower overall weight compared to bone-in counterparts. A half cow comprised primarily of boneless cuts will weigh significantly less than one with predominantly bone-in portions. This weight difference has practical implications for storage, transportation, and portioning. Consumers purchasing a half cow composed primarily of boneless cuts require less freezer space. This reduction in weight and volume simplifies handling and logistics throughout the supply chain.
-
Impact on Yield and Pricing
The absence of bone in boneless cuts directly impacts yield calculations. While bone-in cuts might appear larger, the actual consumable meat yield is lower once the bone is removed. This distinction affects pricing structures, as boneless cuts generally command a higher price per pound due to the increased proportion of usable meat. This reflects the added value of convenience and reduced waste associated with boneless options. Accurate yield calculations based on boneless cuts provide transparency and ensure fair pricing practices.
-
Convenience and Versatility
Boneless cuts offer increased convenience in cooking and preparation. The absence of bone simplifies portioning, allows for quicker cooking times, and expands culinary versatility. This convenience factor influences consumer preferences, as boneless cuts readily adapt to various cooking methods and recipes. This versatility contributes to their popularity and often justifies the higher price point compared to bone-in options. This convenience translates to increased consumer demand and influences market trends.
-
Waste Reduction and Sustainability
Boneless cuts contribute to waste reduction within the beef industry. By removing bones prior to sale, processors minimize the amount of inedible material purchased by consumers. This aligns with sustainability goals, reducing waste disposal and maximizing resource utilization. This efficient approach benefits both consumers and the environment, minimizing the ecological footprint associated with beef consumption. This contributes to a more sustainable food system.
The prevalence of boneless cuts within a half-cow order significantly influences the total weight. Understanding this relationship allows consumers to make informed purchasing decisions aligned with their storage capacity, culinary preferences, and budgetary constraints. For butchers and processors, accurate weight estimations based on boneless cut percentages ensure efficient inventory management, transparent pricing, and optimized resource utilization throughout the supply chain. These factors contribute to a more efficient and sustainable beef industry, benefiting both producers and consumers.
9. Final Packaged Weight
Final packaged weight represents the ultimate measure of usable beef derived from half a cow, reflecting the culmination of various pre- and post-slaughter processes. This weight, the actual amount of beef a consumer receives, differs significantly from the initial live weight or even the hanging carcass weight. Understanding the factors influencing final packaged weight provides critical insights into the complexities of beef production and informs consumer purchasing decisions. It represents the endpoint of a complex process involving breed variations, processing techniques, and packaging choices, each impacting the final weight and, consequently, the value proposition for the consumer. This exploration delves into the key elements determining this final weight.
-
Processing Losses
Processing losses, inherent in transforming a carcass into retail cuts, significantly impact final packaged weight. These losses occur during deboning, trimming, and grinding, reducing the overall weight from the initial carcass. A higher percentage of boneless cuts typically results in lower final packaged weight due to bone removal. For example, a half carcass initially weighing 400 pounds might yield only 280 pounds of packaged retail cuts after processing. This underscores the importance of understanding processing losses when estimating final yield.
-
Packaging Methods
Packaging methods influence both weight and preservation. Vacuum sealing minimizes weight gain or loss due to moisture changes during storage, providing a more accurate reflection of the actual product weight. Conversely, packaging methods allowing for moisture loss or gain can alter the final packaged weight. For example, tray-packed ground beef might lose moisture during display, impacting the final weight purchased by the consumer. Understanding these nuances clarifies potential weight discrepancies and ensures transparency in pricing and labeling.
-
Cut Selection and Bone-in/Boneless Ratio
Cut selection and the ratio of bone-in to boneless cuts directly impact packaged weight. Bone-in cuts inherently increase overall weight due to the bone’s contribution. A half-cow order emphasizing bone-in cuts will yield a higher final packaged weight than one primarily comprised of boneless cuts. This difference reflects varying consumer preferences and cooking styles but also influences storage space requirements. Understanding this distinction empowers consumers to make informed choices based on their needs and preferences.
-
Added Ingredients and Marinades
In some cases, added ingredients or marinades can influence final packaged weight. While these additions enhance flavor and tenderness, they also contribute to the overall weight, albeit marginally. Pre-marinated cuts or value-added products typically weigh more than their unmarinated counterparts. This weight increase, although generally small, should be considered when comparing prices and calculating value per pound. Transparency in labeling, specifying marinade or ingredient weights, ensures informed consumer purchasing.
The final packaged weight represents the culmination of a complex process, reflecting numerous factors influencing the journey from live animal to consumer product. Understanding these factors, including processing losses, packaging methods, cut selection, and potential ingredient additions, provides a more comprehensive understanding of the value embedded in the final product. This knowledge empowers consumers to make informed decisions and fosters transparency within the beef industry. Recognizing the distinctions between live weight, carcass weight, and final packaged weight ultimately benefits both producers and consumers, ensuring a more efficient and sustainable beef supply chain.
Frequently Asked Questions
Addressing common inquiries regarding half-cow purchases clarifies the complexities of weight variations and empowers informed consumer decisions.
Question 1: Does “half a cow” always weigh the same?
No, the weight of half a cow varies significantly. Factors such as breed, animal size, processing methods, and the ratio of bone-in to boneless cuts all contribute to weight fluctuations. Live weight, often exceeding 1,000 pounds, does not directly translate to the final packaged weight received by the consumer.
Question 2: How does hanging weight relate to the final weight?
Hanging weight, or carcass weight, represents the animal’s weight after initial processing but before butchering. It serves as a starting point for calculating final packaged weight, but significant reductions occur during deboning, trimming, and grinding. Hanging weight does not equate to the weight of consumable beef received.
Question 3: What is dressing percentage, and why does it matter?
Dressing percentage represents the proportion of live weight that becomes carcass weight. Variations in dressing percentage, influenced by breed and fat content, impact the amount of usable meat obtained. This percentage, typically between 60% and 65%, highlights the substantial weight reduction from live animal to carcass.
Question 4: How do bone-in cuts affect overall weight?
Bone-in cuts add significant weight compared to boneless cuts. A half-cow order emphasizing bone-in portions will weigh considerably more, requiring more freezer space. While bones contribute flavor during cooking, they reduce the amount of consumable meat per pound. This requires careful consideration of storage capacity and culinary preferences.
Question 5: What are typical processing losses, and how do they impact final weight?
Processing losses, including bone removal, trimming, and moisture loss, significantly impact final packaged weight. These losses, typically ranging from 20% to 30% of the hanging weight, represent the difference between carcass weight and the actual weight of consumable beef received by the consumer. This highlights the importance of understanding processing losses when estimating final yield.
Question 6: How can consumers estimate the final packaged weight they will receive?
Consumers should consult directly with their butcher or meat processor to obtain the most accurate estimate of final packaged weight. Providing clear specifications regarding cut preferences, bone-in/boneless ratios, and processing methods allows for tailored calculations. Open communication with the supplier ensures realistic expectations and facilitates informed purchasing decisions.
Understanding these factors empowers informed decisions regarding half-cow purchases, ensuring alignment between consumer expectations and the realities of beef processing and packaging.
This FAQ section provides a foundational understanding for exploring specific cut options and their individual characteristics.
Tips for Understanding Half-Cow Purchases
Navigating the complexities of half-cow purchases requires careful consideration of several factors influencing final weight and value. The following tips offer practical guidance for informed decision-making.
Tip 1: Specify Cut Preferences Upfront
Clearly communicating desired cuts ensures the final product aligns with specific culinary needs and preferences. Detailing the desired quantities of steaks, roasts, ground beef, and other cuts allows the butcher to provide accurate weight estimations and optimize processing accordingly.
Tip 2: Clarify Bone-in versus Boneless Requirements
Bone-in cuts contribute significant weight but offer distinct flavor advantages. Boneless cuts maximize storage efficiency and convenience. Clearly stating bone-in/boneless preferences ensures accurate weight calculations and aligns with storage capacity and cooking preferences.
Tip 3: Understand Processing Losses and Their Impact
Processing losses, inherent in transforming a carcass into retail cuts, significantly reduce final weight. Acknowledging these losses, typically ranging from 20% to 30% of hanging weight, manages expectations regarding final packaged weight and ensures realistic yield projections.
Tip 4: Inquire About Dressing Percentage
Dressing percentage influences the amount of usable meat derived from the carcass. Inquiring about the expected dressing percentage provides insights into the efficiency of the processing operation and helps predict final yield. A higher dressing percentage generally indicates a greater proportion of usable meat.
Tip 5: Confirm Packaging Methods and Their Implications
Packaging methods can influence weight and storage longevity. Vacuum sealing minimizes weight fluctuations due to moisture loss or gain, preserving product integrity. Understanding packaging choices informs storage practices and ensures accurate weight assessment upon delivery.
Tip 6: Discuss Hanging Weight and its Relationship to Final Weight
Hanging weight, the carcass weight after initial processing, serves as a baseline for calculating final packaged weight. Discussing hanging weight with the butcher provides a starting point for understanding subsequent processing losses and projecting final yield.
Tip 7: Communicate Storage Capacity and Limitations
Clearly communicating available freezer space allows the butcher to recommend appropriate packaging and portioning strategies. This ensures efficient storage utilization and minimizes potential spoilage due to inadequate freezer capacity.
Tip 8: Establish Clear Communication with the Butcher
Maintaining open communication with the butcher throughout the process ensures alignment between expectations and outcomes. Addressing questions, clarifying preferences, and confirming details regarding processing and packaging optimize the overall experience and guarantee customer satisfaction.
These tips provide a practical framework for navigating the complexities of half-cow purchases. Implementing these strategies empowers informed decision-making, maximizing value and ensuring a satisfying experience.
This guidance sets the stage for a concluding summary of key considerations and benefits associated with purchasing half a cow.
Conclusion
Determining the weight of half a cow involves a complex interplay of factors, from breed and live weight to processing techniques and cut preferences. The journey from a live animal exceeding 1,000 pounds to packaged cuts filling a consumer’s freezer involves substantial weight reductions due to dressing percentage, processing losses, and bone removal. Hanging weight, while a useful starting point, does not represent the final, usable product. Careful consideration of bone-in versus boneless cuts, desired portions, and packaging methods further influences final packaged weight. Open communication with butchers or meat processors remains crucial for accurate weight estimations and tailored processing to meet individual needs. Understanding these complexities empowers informed purchasing decisions, maximizing value and minimizing potential surprises upon delivery.
Accurate weight assessment in half-cow purchases represents more than a simple calculation; it reflects a commitment to transparency and efficiency within the beef industry. This knowledge empowers consumers, strengthens the producer-consumer relationship, and fosters responsible resource management. As consumer awareness regarding food sourcing and processing grows, understanding weight variations in half-cow purchases becomes increasingly crucial for informed decision-making and promoting a sustainable food system.
