Jude Capper

DENVER, Colo. — Advances in productivity over the past 30 years have reduced the carbon footprint and overall environmental impact of U.S. beef production, according to a new study presented today by a Washington State University researcher.

PULLMAN, Wash.—Jude Capper, assistant professor of animal science at Washington State University, will conduct a free webinar titled “Environmentally Friendly Food Myths Debunked” at 10 a.m., Wednesday, May 5, at http://breeze.wsu.edu/r75006088/. It is part of WSU Extension’s webinar series, “Research that Works for You.”