CALF_News_October_November_2021

42 CALF News • October | November 2021 • www.calfnews.net H EROES AMONG US University Meat Labs Are Beefing Up Support to Address Food Insecurity B eef is a champion in the nutrition arena. It not only provides more than half the daily value (DV) of protein, but it offers 41 percent DV of vitamin B12, 39 percent of zinc, 38 percent of selenium and up to 25 percent of the recommended daily value of niacin, vitamin B6 and phosphorous – all in one 3-ounce serving. Delivering this level of nutritional punch, beef is a logical protein solution to help address food insecurity. Food insecurity – a lack of consistent access to enough food for an active, healthy life – was first measured in the 1990s. In 2019, it had come to an all-time low in the United States with 10.9 percent of Americans experiencing food insecurity. The COVID-19 pandemic, along with other factors, increased food insecurity rates in America to 12.9 percent, affecting 42 million people. There are many programs that have been established across the nation to assist in providing food assistance – from federal and state government programs to local food pantries. These programs struggle to provide protein sources, specifically meat protein, to those in need. Historically, food pantries have received only 1 percent of their total protein needs. With all animal food products being complete proteins – meaning that meat provides all nine essential amino acids that the human body cannot produce on its own – meat protein is a vital source of nutrition for those with food insecurity. Recognizing challenges with availability of meat products and cold storage capabilities, university meat labs are uniquely suited to provide meat protein to food assistance programs, as well as having plenty of students willing to help. Colorado State University, Iowa State University, Oklahoma State Uni- versity, Kansas State University, University of Nebraska-Lin- coln, University of Wyoming, Texas A&M University, Texas Tech University and West Texas A&M University all contrib- ute protein in some way, whether the focus is on children or everyone in the community. Colorado State University (CSU) has a program that began as an industry initiative. Beef Sticks for Backpacks utilizes a “three-pillar approach consist- ing of industry, philanthropy and academia,” accord- ing to program co-founder Jordan Levi, a partner at Five Rivers Cattle Feeding and CSU adjunct faculty. Since its inception in 2019, Beef Sticks for Backpacks has distributed 341,774 beef sticks to food-insecure children in Colorado. Their mission is to create a world where no child in Colorado suffers from weekend hunger. This program has not only benefited the children who receive these beef sticks, it also allows for teaching opportunities at the collegiate level. CSU agricul- tural students can enroll in a class to get hands-on experience making the beef sticks as well as learning about the impact that they are making on weekend food insecurity. Iowa State University’s program has a broader target audi- ence. Terry Houser, Ph.D., associate professor and Smithfield Foods chair in meat science Extension, states that “Our people feed the world.” Not only does Iowa State provide meat protein to food assistance programs, but they also provide Extension opportunities to companies within the industry. Providing meat protein to food assistance programs offers a unique opportunity to further educate students about food insecurity and the importance of meat protein. Houser goes on to say By Faith Baxter Contributing Editor Recognizing challenges with availability of meat products and cold storage capabilities, university meat labs are uniquely suited to provide meat protein to food assistance programs, as well as having plenty of students willing to help. Continued on page 43 