Consumers want to eat more sustainably produced beef, and restaurants want to sell it to customers, but they have trouble sourcing it. So why aren’t more farmers producing it?
Meeting consumer demand for sustainable beef
<p><em>This is part of NRN’s special coverage of the 2016 NRA Show, being held in Chicago, May 21-24. Visit <a href="http://nrn.com/">NRN.com</a> for the latest coverage from the show, plus follow us on <a href="http://twitter.com/nrnonline" target="_blank">Twitter</a> and <a href="http://facebook.com/restaurantnews" target="_blank">Facebook</a>.</em></p>