Montana's independent ranchers are struggling to compete with major meatpackers that process the majority of American beef. The pandemic exposed industry issues, leading to a White House pledge of $1 billion to support independent meat-processing capacity. Despite this, the success of local processors like Old Salt Co-op depends on consumer demand. Local meatpackers, once more common, have been outcompeted by larger processors, and ranchers now receive a smaller share of consumer spending on beef. Initiatives like the Glacier Processing Cooperative and Montana Premium Processing Cooperative are emerging to support local meat sales, but challenges remain, such as reaching sufficient volume to supply major grocery chains. Old Salt Co-op is attempting to unite ranchers under a single brand and engage the community through events and a burger stand. Experts suggest that institutional purchases of local meat could significantly impact the industry.

In central Ohio, efforts to reduce food waste are gaining traction through public awareness campaigns and individual actions. The Central Ohio Solid Waste Authority (SWACO) has implemented strategies to encourage residents to buy and waste less food, resulting in a 21% reduction in food waste volume. Educational initiatives in schools, such as composting programs, are teaching children the importance of reducing food waste, which they then apply at home. These efforts are part of a broader movement to address the environmental impact of food waste, which contributes significantly to greenhouse gas emissions.

In Central Ohio, the Savage family, influenced by their daughter Riley's environmental concerns, changed their habits to reduce food waste. The region faces a significant challenge with nearly 1 million pounds of food waste daily. SWACO, led by environmentalist Kyle O’Keefe, launched a public awareness campaign to persuade residents to reduce food waste, emphasizing the financial and environmental benefits. The campaign, supported by research from Ohio State University and waste analysis by GT Environmental, showed a 21% reduction in food waste. Schools like Horizon Elementary, where Riley studies, have also adopted composting programs, teaching students the importance of waste reduction. These efforts reflect a broader movement to combat climate change by addressing food waste at the community level.