SPECIAL REPORT
A HOTTER PLANET PUTS THE RESTAURANT SUPPLY CHAIN AT RISK
T he market for beef is hot right now. Beef prices are up 22% this year. And the U.S. consumer is apparently undeterred by those prices, snapping up steaks at Texas Roadhouse and prime rib at the grocery store. All of which should provide considerable incentive for the nation’s ranchers to ramp up beef production. Farmers and ranchers traditionally increase production when prices are high, to take advantage of the market while they can. The problem? Grass . RAISING ANIMALS AND CROPS TO SUPPLY RESTAURANTS AND GROCERS IS BOTH A CONTRIBUTOR TO CLIMATE CHANGE AND A CASUALTY OF IT. DROUGHT AND DISASTERS ARE ONLY MAKING MATTERS WORSE. BY JONATHAN MAZE
Drought conditions in South- ern plains states such as Oklahoma mean there isn’t enough grass for cattle to graze upon. So even if they could ramp up production, they can’t because the grass just isn’t there. So, they’ve liquidated herds and now hope for better weather down the road. All of which adds up to high pric- es that won’t likely abate anytime soon. “This is a multi, multi-year prob- lem,” said David Maloni, a supply chain consultant and restaurant owner in Florida. He estimates it will be 2030 before beef gets back
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RESTAURANT BUSINESS JANUARY 2025
PHOTOS: SHUTTERSTOCK
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