Science

The dairy industry is dedicated to using science as a foundation for decision making. Our approach to reducing greenhouse gas emissions (GHG) is no different.

The Innovation Center is working with leading researchers and academia to measure the carbon footprint of both fluid milk and cheese in order to establish a baseline for improvements.

In 2009, the Innovation Center announced a voluntary industrywide goal to reduce the GHG emissions of fluid milk by 25 percent by 2020. In order to reach this goal, the industry is using science to drive innovation and change.

The first step was to conduct the Fluid Milk Carbon Footprint Study, which measures the GHG emissions associated with a gallon of milk. The study is helping the industry identify areas throughout the dairy value chain that have the greatest opportunities for improvement.

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Carbon Footprint Study Complete

We’ve completed the industrywide study measuring the greenhouse gas emissions of fluid milk from farm to table.

Learn about the methodology used.
Check out some FAQ's about the study.
Take a look at some projects currently under way that will help us reduce our carbon footprint.

Stay Connected

Get periodic updates on the progress of the U.S. Dairy Sustainability Commitment, the GHG projects and our progress toward the goal to reduce GHG emissions 25% by 2020.

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Ying Wang, Director, Dairy Management Inc. talks about the methodology behind the life cycle assessment.