Showing results for: Dairy
The authors of this paper compare the impact of intensification in the beef and dairy sectors via two pathways; either intensification within a system (e.g. a mixed crop-livestock system) or through transitioning to another more productive system (from pasture to mixed crop-livestock production) and assesses the mitigation potential that could arise. It reviews the impacts of these forms of intensification on both GHG emissions, land occupation and land use change (LUC), the last of which has often been excluded in other similar analyses.
As Asda becomes the first UK retailer to sell ‘free range’ milk, the Pasture Promise logo will be placed on the milk packages, to ensure consumers that the cows grazed for 180 days and nights and farmers were offered fair price.
This report outlines the main - familiar - arguments for cutting meat and dairy consumption in high-income countries in order to significantly reduce GHG emissions. It specifically focuses on larger corporations and briefly touches on governance issues.
With milk prices in the USA dropping due in part to a fall in demand from Chinese middle class customers, large stockpiles of cheese now lie waiting.
This report by the Johns Hopkins Center for a Livable Future highlights the need to reduce livestock farming and food waste if climate change is to be addressed, and the relative absence of these important mitigation strategies from recent climate talks (e.g. COP21 in Paris).
Meat and dairy consumption have increased globally over the past fifty years. As livestock account for 80% of agriculture’s total greenhouse gas (GHG) emissions, this article argues that to achieve climate targets, humans need to change their dietary habits.
The Mediterranean diet is seeing a shift away from traditional diets, threatening health and the environment, say the FAO and the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM) in a new report.
In this post on the Public Health England blog, Alison Tedstone discusses sustainable healthy diets and what such a diet can look like in the UK. It particularly discusses the consumption and production of meat and dairy.
This Bloomberg article describes how as a percentage of all new milk products on the market in 2014, non-dairy milk products made up 24% and 31% in European and North American respectively. In addition to oat, soy and almond milk, scientists have also developed alternatives based on from hemp and quinoa. The article focuses on the case of a Swedish Oat-milk producing company Oatly – a company that has seen sales grow significantly with revenue increasing with 37 percent this year. It describes how “(t)he expanding range of options has helped broaden the appeal of products such as Oatly beyond vegetarians, vegans, and the lactose intolerant”.
This paper shows that egg consumption may reduce the risk of type 2 diabetes. Earlier research has shown links between lifestyle habits, such as exercise and nutrition, and a reduction of the disease but this study has showed that egg consumption was associated with a lower risk of type 2 diabetes as well as with lower blood glucose levels.
Food Navigator highlights new data Food and Agriculture Organisation’s (FAO) recent Food Price Index, which measures the monthly change in international prices of food commodities.
This is a special issue introduction, providing a brief overview of the CSES project (Coalition for Sustainable Egg Supply (CSES)) to serve as an introduction for the papers that follow in this volume of Poultry Science. The full issue focuses on providing empirical information on the sustainability of commercial-scale egg production.
This article highlights one of the approaches the dairy industry is taking to create new markets for dairy consumption.
The report Let's Talk About Meat: changing dietary behaviour for the 21st century is launched alongside a new YouGov survey, commissioned by the Eating Better alliance and Friends of the Earth, which looked into the awareness and attitudes on meat among the among the public in Britain. The survey found that around one in three people (35%) in Britain say they are willing to consider eating less meat, with one in five (20%) saying they have already cut back on the amount of meat they eat over the last year. Only 5% say they are eating more.