This principle is based on the concept that ecosystem processes are managed through adoption of practices designed to sustain and restore ecosystem health throughout the beef production system.

Such practices enhance biodiversity and provide ecosystem services including carbon sequestration; water recharge, filtration and conservation; resource use efficiency; managing for healthy soil conditions; and contribute to resilience, including the ability of ecosystems to recover from extreme climate and weather events while supporting continued use¹.

• Maintaining and enhancing watershed health through responsible management of riparian areas (interface between land and water), wetlands, surface and ground water. This can be achieved through effective grazing management and nutrient management plans.
• Responsibly managing water resources, including responsible use, recycling of water, and water quality.
• Maintaining and enhancing land resources and ecosystem health, including soil health, and minimizing contamination and pollution of land, soil and ecosystems.
• Practices that support carbon sequestration and minimize emissions.
• Responsibly managing air quality and greenhouse gas emissions for people and animals; reducing impact on air quality.
• Using a balanced approach to monitoring, managing and enhancing grasslands, pastureland and native ecosystems used for beef production.
• Supporting and enhancing habitat to benefit wildlife on lands used for beef production; managing wildlife conflict prevention.

The program consists of four core components: the Standards, Certification Process, Chain of Custody and CRSB Claims.

This principle and associated criteria are based upon respect for the rights of all human beings, and recognition and respect for their rich and diverse cultural heritage⁴.

Within this principle, indicators in the standards include^2,3:

• Providing a safe and healthy work environment for all, including reducing risk of injury and illness.
• Treating all people and workers with equity and respect.
• Providing opportunities for career advancement, training, skills and expertise development.
• Active involvement and support of the communities in which they operate, as defined by each individual or company.

Animal use confers an ethical responsibility to ensure animal welfare; improvements in farm animal health and welfare can improve productivity and food safety, and lead to economic benefits. This principle and accompanying criteria set expectations for the treatment of cattle throughout the value chain, aligned with l’Office International des Épizooties (OIE; the World Organisation for Animal Health) guidance on animal health and welfare, including the five freedoms¹ . Continuous improvement is key, consistent with the fact that some regional guidelines exceed OIE. An underlying assumption is that there is compliance with national and international regulations on animal health and welfare^5.

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The CRSB standard for this principle aligns with the National Farm Animal Care Council (NFACC) Code of Practice for the Care and Handling of Beef Cattle (2013), Code of Practice for the Care and Handling of Dairy Cattle (2009) and the Code of Practice for the Care and Handling of Veal Calves (1998). These Codes provide a reference point for nearly all the indicators within this principle, as they were developed through a multistakeholder process and contain required and recommended practices for animal care and handling in Canada⁴. Cattle spend limited time at processing facilities but regular monitoring, prompt identification and management of sick or compromised animals, and the provision of feed and water when necessary are essential practices when caring for animals⁵.

Within this principle, indicators in the standards include^2,3:

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• Meeting the nutritional needs of cattle for good health. Regular monitoring of cattle and ensuring quantity and quality of water and feed to meet their physical needs.
• Ensuring feeding areas and pastures allow cattle to express normal behaviours, including resting posture.
• Taking actions to minimize animal pain and distress; managing injured or sick animals appropriately for the situation to reduce pain and distress.
• Using and disposing of animal health products responsibly.
• Clear decision-making for euthanasia, when required, in accordance with the requirements of the Code of Practice for the Care and Handling of Cattle.

https://grsbeef.org/core-principles/animal-health-and-welfare/

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This principle relies upon integrity and transparency for all members of the value chain. Related to this is the expectation that continuous improvements will be made in food safety, beef quality, information-sharing systems and waste reduction. Improvements and indicators should be science-based, and focused on practical and impactful areas, while taking consumer expectations and behaviour into consideration⁶.

For this Standard, the CRSB defines quality beef as not solely in reference to Canadian beef quality grades, as many production practices contribute to a broader definition of quality. For these purposes, quality beef should be measured and verified by production practices that may include management of cattle health, growth, handling and processing, feeding practices, genetics, and providing an environment to minimize stress, carcass defects and disease. These measures help support a consistent customer experience with a high level of tenderness, juiciness and flavour².

Within this principle, indicators in the standards include^2,3:

• Contributing to the safe production of food, including following all federal and provincial standards and food safety programs.
• Employing best management practices to enhance quality of beef and employing responsible efforts to contribute to high quality beef and products to customers along the supply chain.

The criteria defined under this principle aim to increase the efficiency and innovation, which key to continuous improvement in the beef value chain. Efficiency improvements also enhance the ability of the beef industry to adapt to internal and external challenges. Increased efficiency through education, partnerships and shared knowledge and experiences should be underpinned by scientific evidence that ensures environmentally sound and socially responsible beef production, while allowing and improving economic viability⁷.

Sustainability is broadly recognized as a journey of continuous improvement, not a fixed destination. Many operations are already highly efficient due to modern agricultural research and technological innovation, such as updated machinery and improved genetic technologies, but producers are still seeking to increase the efficiency of their operations. It is important to note that the use of new technology and innovation should be done responsibly and not at the expense of other principles (e.g. animal care should not be compromised for efficiency gains), and in compliance with all applicable laws and regulations. This principle does not ban or require the use of any technology or innovation but rather stresses its responsible use².

Building a sustainable continuous system is not without challenges. Producers should be allowed to embrace innovation and make efficiency improvements at a realistic cost without penalizing the early adopters. The scalability of innovation to operations of varied sizes and the availability for technology across different regions, particularly in rural areas, needs to be practical². The scalability of innovation in processing operations of varied sizes also needs to be practical and efficiency improvements available at a realistic cost³.

Within this principle, indicators in the standards include^2,3:

• Employing the concept of reduce, reuse and recycle, where possible.
• Responsibly and efficiently using energy and considering innovative options to continually improve efficiency.
• Embracing innovation and technology to improve responsible production and processing of beef.
• Safely and responsibly using and disposing of crop input products.
• Pursuing continuous learning about sustainability and collaboration for continuous improvement.