Olds College is now recognized by the Canadian Roundtable for Sustainable Beef (CRSB) as a “certified sustainable” beef production facility.
As a result of this certification, supply chains that want to obtain beef from certified sustainable operations can now get product from Olds College.
"This supports companies like McDonald’s to enable sustainable beef sourcing, and use of a CRSB certified logo to show consumers their commitment to sustainable practices," an Olds College news release says.
In order to achieve the certified sustainable beef designation, producers are evaluated according to five principles of sustainability. They are:
1. Natural Resources: the beef value chain manages natural resources responsibly and enhances
ecosystem health.
2. People and the Community: stakeholders protect and respect human rights and recognize the
critical roles that all participants within the beef value chain play in their community regarding
culture, heritage, employment, land rights and health.
3. Animal Health and Welfare: producers and processors respect and manage animals to ensure a
high standard of health and welfare.
4. Food: stakeholders ensure the safety and quality of beef products and utilize information-sharing
systems that promote beef sustainability.
5. Efficiency and Innovation: stakeholders encourage innovation, optimize production, reduce waste
and add to economic viability.
“As a post-secondary institution focused on agriculture, it is important for Olds College to raise our
livestock using sustainable methods that support healthy animals, has minimal environmental impacts and offers transparency to the consumer,” Olds College president Stuart Cullum says.
Olds College is a member of the CRSB. The college’s feedlot operation has capacity for up to 500 head of cattle each year and maintains a cow-calf breeding herd of 160 head, which supports the college’s National Meat Training Centre and on-campus retail store.
In addition, the college’s Technology Access Centre for Livestock Production provides research and development services to the Canadian beef industry and is an active participant of the CRSB’s scientific advisory committee.
