Showing results for: Dairy and alternatives
A dairy product is food derived from the milk of mammals. The main animals used for milk production are most often cows, but in some countries goats, sheep, water buffaloes, yaks, horses and camels are also used. While dairy is used regularly Europe, the Middle East, South and Central Asia, East Asian and Southeast Asian cuisines avoids it. Dairy products include butter, cream and fermented milk products such as cheese, yogurt, kefir. Dairy contains significant amounts of cholesterol and saturated fat, although with the exception of butter. Non-animal alternatives to standard dairy products may be made from soya, rice, oats, almond and coconut. Dairy production is resource-and GHG-intensive (dairy producing animals are ruminants) and give rise to the same environmental concerns that are associated with meat consumption.
This paper gives an overview of the potential public health impacts of dairy production and consumption across the globe. It notes that dairy production is projected to increase by a quarter between 2014 and 2025, driven by both a rising global population and increases in the amount of dairy consumed per person.
This paper, written by researchers on the University of Oxford’s LEAP project and co-authored by the FCRN’s Tara Garnett, explores what drives the intensification of dairy farming, and the consequences for the environment, animal welfare, socio-economic wellbeing and human health. The paper also considers three potential approaches to addressing these consequences: sustainable intensification, multifunctionality, and agroecology.
This feature in the UK’s Guardian newspaper examines the environmental implications of China’s promotion of milk consumption. Dairy consumption in China has grown from very little to around 30 kg per year within the last few decades, and government guidelines recommend that people triple their current dairy consumption.
This report from Food and Agriculture Organisation of the United Nations and the Global Dairy Platform shows the global dairy sector’s greenhouse gas emissions and outlines the measures the sector could take to contribute to climate change mitigation.
FCRN member Marie Trydeman Knudsen has co-authored this life cycle assessment of organic versus conventional milk production in Western Europe, which highlights the importance of including soil carbon changes, ecotoxicity and biodiversity in environmental assessments.
In this study, researchers investigated the views of urban Brazilian citizens on dairy production. The study also explored the public’s awareness of and their views on the acceptability of four common husbandry practices: early cow-calf separation; zero-grazing; culling of the newborn male calf; and dehorning without pain mitigation. Their goal was to understand Brazilians’ concerns around and acceptance of dairy farming.
A new report from the Institute for Agriculture and Trade Policy (IATP, a US non-profit research and advocacy organisation) and Genetic Resources Action International (GRAIN, a non-profit headquartered in Spain) finds that the five largest meat and dairy companies together account for more greenhouse gas emissions than ExxonMobil, Shell or BP. The top 20 meat and dairy companies have greater emissions than some nations, including the UK and Australia. The report argues that by 2050, the meat and dairy industry could account for 80% of the planet’s greenhouse gas budget if the industry grows as projected.
A new paper compares four popular plant based milks to cow’s milk. It concludes that soy milk is the best replacement for cow’s milk from a nutritional standpoint.
A new technique has been devised to verify whether the cows producing ‘organic’ milk have actually spent the required 120 days a year grazing outdoors.
A new study shows that individual dairy calves have a tendency to be pessimistic or optimistic, with more fearful calves tending to be more pessimistic.
Tougher immigration laws, the rising cost of labour and cheap credit could encourage dairy farms to use more robots, according to this article in Bloomberg.
The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.
Researcher at the University of Nottingham have developed a free Excel-based tool to reduce the use of antibiotics on dairy farms. It is hoped this will help combat antimicrobial resistance in the farming industry. The calculator gives measurements which graphically display to farmers their use of antibiotics and detects any patterns. The calculator also tells farmers how their antibiotic use compares to other farms.