Ep. 85: Greg Horner, Greg Horner Consulting – Profiles in Land and Management Series ||
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As we contemplate a future where land management is an important part of addressing climate change (as the IPCC Report suggests), we can’t overlook the vast acres of US public lands. These acres need to be resilient to the stresses of climate change, and we also have an opportunity to manage them in ways that increase their ability to store carbon. By shifting our management of these lands to prioritize soil health, we can achieve multiple benefits for the climate, the water cycle, and biodiversity.
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Using adaptive grazing is one important strategy to increase the soil health of our public grasslands and rangelands. For episode 85 of Sourcing Matters, consultant Greg Horner discusses his recent work interviewing innovative public land managers across the US about their use of adaptive grazing as a tool to improve soil health, restore ecosystem function, and increase biodiversity. While these agency staff are increasing soil health, they are also increasing soil carbon and making the land they manage more resilient to climate change.
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But wait, cows are bad for the climate, right? And grazing is damaging to public lands?
The current state of scientific knowledge suggests a more complex reality: while cattle in feedlots (where most beef comes from) have a high carbon footprint, well-managed cattle on pasture can be carbon-negative, sequestering more carbon in the soil than they produce in methane (White Oak Pastures Life Cycle Assessment – PDF). By accelerating soil health and soil-building efforts, adaptive grazing can be an important strategy for improving ecological outcomes on public and private lands.
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While grazing can absolutely damage public lands, it is not the cattle that are responsible but the human managers. Like a hammer, grazing is a tool that can be used to tear things down or build them up. With careful management, adaptive grazing can provide the disturbance that a landscape needs to function properly, recreating the historical impact of herds of wild grazers, stimulating grass growth, and providing a landscape that promotes a diversity of plants and animals.
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In partnership with TomKat Ranch, the McKnight Foundation and others, Greg created a series of profiles of public land managers who are redefining the value of grazing on public lands. Instead of using continuous grazing, most of these managers are moving cattle frequently, providing intense impact in small areas and then moving on to new areas and letting the grass recover without being re-grazed. These managers report multiple benefits, from better forage quality and quantity to an extended growing season, from increased bird or tiger salamander populations to reduced erosion and increased water infiltration. These managers are building soil carbon for a variety of reasons, and their stories are an inspiration.
The Boston Public Market launched in 2015 as a year-round indoor market with the mission of bringing seasonal and local food to Boston’s downtown crowd. Everything sold at the market initially comes from somewhere in New England. This includes everything from seafood to ice cream and fresh produce. It is operated by the Boston Public Market Association, a nonprofit organization born from the collaboration between the city of Boston and the Commonwealth of Massachusetts.
In 2008 Bamboo Sushi became the world’s first Marine Stewardship Council-certified sustainable sushi restaurant. Since, under Kristofor’s leadership Bamboo sushi has been promoting responsible fisheries and sustainable management practice for the betterment of the environment and his patrons. TuneIn to our 40 minute discussion to learn what’s happening to our seas, and to our seafood. To understand how we can take a lead role in determining the health and stability of our oceans through the food choices we make. And to hear how this entrepreneur is building a sustainable business model focused on benefiting diverse stakeholders ranging from his fisherman, processors, employees, investors and consumers.
Stavis is also a leading importer into the Florida seafood market specializing in fresh seafood from Central & South America. Stavis Seafoods recently launched seafood line ‘SeaTru’ that comes in tow with the tagline of “high-quality seafood that is completely traceable, socially responsible, and sustainably sourced.”
John Piotti joined American Farmland Trust as president and CEO in July 2016, bringing more than 25 years of executive management and public policy experience to the organization. Prior, John served as president and CEO of Maine Farmland Trust for 10 years. Under his leadership, Maine Farmland Trust became an award-winning statewide nonprofit organization, helping over 500 Maine farms remain viable. Piotti has earned a reputation as a nonpartisan problem-solver; as a Statesman, an Eisenhower Fellow – and – as a leader in future food that has helped stabilize a regional dairy industry, and procure funding to protect working waterfronts & our natural lands. John holds three degrees from the MIT, in engineering, public policy, and management.
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Dr. Lawrence Haddad became the Executive Director of GAIN in October 2016. Prior to this Lawrence was the founding co-chair and lead author of the Global Nutrition Report from 2014 to 2016. From 2004-2014 Lawrence was the Director of the Institute of Development Studies (IDS), the world’s leading development studies institute. Before joining IDS in 2004, he was Director of the Food Consumption and Nutrition Division at the International Food Policy Research Institute (IFPRI) from 1994 to 2004. An economist, Lawrence has a PhD in Food Research from Stanford University. Most recently, in June of 2018 – the World Food Prize Foundation awarded Dr. Haddad the 2018 World Food Prize.
Stone Barns Center for Food and Agriculture was developed by David Rockefeller and dedicated to the memory of his wife, Peggy Rockefeller. The Stone Barns Center’s mission is to demonstrate, teach and promote sustainable, community-based food production. Open to visitors of all ages but with an emphasis on K-12 education, the Center offers a unique experience: a chance to learn about farming firsthand on a real working farm within a 30-minute drive of New York City. Livestock, chickens, vegetables, gardens, greenhouses a learning facility and cultural center demonstrate to the public the advantages of local, community-based farming and environmentally sensitive agricultural practices. The Center is also home to Blue Hill at Stone Barns, a four star restaurant that offers guests a taste of the farm and of the Hudson Valley.
Twenty years later, Fair Trade has grown into a widely-known and increasingly mainstream consumer trend that is rapidly approaching an inflection point. In 2016, consumer recognition of the Fair Trade Certified label reached 67% and U.S. retail sales of Fair Trade products grew to an estimated $6 billion. Paul and his team have enlisted the support of over 1,300 companies, including market leaders like Green Mountain, Starbucks, Nespresso, General Mills, PepsiCo, Whole Foods, Costco, Target and Walmart. Fair Trade USA now certifies coffee, tea, cocoa, sugar, coconut, fresh fruits and vegetables. Most recently, through groundbreaking partnerships with Patagonia, West Elm and Gap Inc., Fair Trade has begun certifying apparel and home furnishings to improve working conditions and incomes for factory workers.
John Roulac started natural and superfoods brand Nutiva in 1999 because of his deeply held belief that it is his purpose to challenge the industrial food model and create a better food system to nourish people, communities, and our planet. Through his leadership, Nutiva has become one of the fastest-growing superfoods company in the world. Nutiva has been named one of Inc. Magazine’s fastest-growing private companies in America for seven years in a row – with sales topping $100mm in 2015.
BIO: Luke Holden grew up in Cape Elizabeth, Maine – a third-generation lobsterman who started learning the trade at age 13. After attending Georgetown University and beginning an investment banking career on Wall Street, Luke was remiss to find that every lobster roll available in New York was overpriced, drowning in mayo, and diluted with celery. He craved a real Maine-style roll and simply couldn’t find one.