Showing results for: Dairy
This is a revised edition of a book on meat production edited by Joyce D'Silva and John Webster. Since its first edition in 2010, all chapters have been updated and six new chapters have been added .
Eating Better, an alliance of British organisations working together to help people move towards eating less meat and dairy, has published a policy report entitled ‘Beyond the CAP: policies to support better UK meat and dairy production post-Brexit’.
This research measures dairy cows’ motivation to access the outdoors. The results show cows are highly motivated for outdoor access. The majority of the cows in this experiment pushed through a weighted gate at least as hard to access pasture as they did to access fresh feed.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
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.