Showing results for: Milk
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.
An ad used by Arla Foods to promote their organic milk has been banned as it used the "misleading" claim that its production is "good for the land".
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 short article runs through consumption data on meat and dairy products in China in urban and rural areas in 1990, 2002 and 2012. It uses data from the National Bureau of Statistics of China and the National Nutrition Survey.
Meat consumption is increasing, especially in the emerging economies. The Chinese government has an increasing interest in making steps towards sustainable livestock production, and the more GHG (greenhouse gas) “efficient” pork and poultry industries have seen substantial progress towards sustainability in the recent past.
This report commissioned by the Committee on World Food Security (CFS) and written by its High Level Panel of Experts for Food Security and Nutrition (HLPE) focuses on sustainable agricultural development for food security and nutrition, specifically in relation to livestock.
The EU parliament has now approved a law which will merge the separate EU school milk and fruit schemes and boost their combined annual budget from €20m to €250m a year.
Two recent systematic literature reviews conclude that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.
In a major report, ICROFS (International Centre for Research in Organic Food Systems) at Aarhus University, Denmark evaluates the health and environmental impacts of organic versus conventionally farmed foods.
This paper published in Marketing Science finds that small price differences at the point of purchase (a so-called excise tax) can be highly effective in shifting consumer demand from high calorie to healthier low calorie alternatives.
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.
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 provides a useful overview of the nutritional, and (very briefly) some of the environmental differences between cow’s milk and substitute milks made from plants such as soy, rice, quinoa and oats. Having described the process of transforming plants into milks it then goes on to conclude that there are important nutritional differences, with cow’s milk generally richer in protein and essential micronutrients. It notes, however, that the GHG footprint non-dairy substitutes tends to be lower. It concludes:
The consumption of milk is regarded as a classic example of gene-culture evolution. Archaeologists and geneticists have been puzzling about where and why people have been drinking milk since it was revealed that the mutations which enable adults to drink milk are under the strongest selection of any in the human genome. Co-author Dr Christina Warinner, from the Department of Anthropology, University of Oklahoma, said: "The study has far-reaching implications for understanding the relationship between human diet and evolution.