U.S. growers continue to improve their on-farm efficiency to reduce their environmental impact. As the global population increases so does the demand for protein and calories. The need for efficiently and sustainably producing protein has never been more critical. Although a variety of protein sources will be a part of the solution, soybeans may have the most to offer. Considered one of the world’s staple crops, soybeans are grown all over the world. In fact, soybean production exceeds four times the amount of all other pulses combined. However, outside of Asia, direct consumption of soybeans is somewhat limited. From an environmental perspective, soybeans are one of the most efficient means of producing protein. For one, like all legumes, soybeans symbiotically convert atmospheric nitrogen into nitrogen-related compounds needed for growth, thereby reducing the need for fertilizer. Due to their high protein content and yield, soybeans can produce more protein per acre than other legumes, and the amount of greenhouse gas emissions per unit protein is low compared to other foods. For starters, since 1980, U.S. soy farmers have increased production by 130% while using 46% less energy per 27.22 kgs (1 bushel). Additionally, between 1980 and 2020, greenhouse gas emissions per 27.22 kgs (1 bushel) of soybeans produced in the U.S. decreased by 43%. This session will unearth various sustainability practices utilized on U.S. farms and explore data showing the sustainability of various protein sources. Speaker: Wendy Yeager