Upson Lecture: Jude Capper, Ph.D.


Dr. Jude Capper, an independent sustainability consultant, discusses the importance of sustainability for the beef industry.

In grocery stores across America, many favorite national and local brands of foods, particularly meats, might also bear labels that include “grass-fed,” “organic,” and “hormone-free.” With the varied products available, consumers have many food options to accommodate their preference and diet.

Jude Capper, Ph.D., who is an expert in beef sustainability, said she hopes consumers are aware of what the labels mean so they can make informed choices.

“I would hope that we buy any beef—whether it’s conventional, organic, local, grass-fed—whatever our choice is, it must be an informed choice,” Capper said. “It isn’t simply on the basis of, ‘Well, I think it must be better, because I feel like it is somehow.’ We have to base our choices on facts, and if we do, we are always making a good choice.”

Capper is an independent sustainability consultant who also has adjunct and affiliate positions at Washington State University and Montana State University. She was a featured speaker at Kansas State University on Nov. 19 and presented, “Is Your Hamburger Killing the Planet?” The presentation was part of the Upson Lecture Series hosted by the Food for Thought student organization at K-State.

A recording of the lecture can be viewed online at

Story obtained from Kansas State Research & Extension News.