“It’s important to know that small changes on the consumer side can help, and in fact may be necessary, to achieve big results in a production system,” says Robin White, Washington State University.
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More specifically, consumer demand for more detailed meat labeling, says research by White and WSU economist Mike Brady.

According to the duo’s study, a 10 percent price hike on labeled items at the checkout line to insure an environmentally friendly meat product could conserve a significant amount of water – by saving 76 to 129 billion gallons of water annually by White’s estimations of the roughly 26 billion pound of beef produced in the U.S in 2013.