Q: What is the U.S. Dairy Sustainability Commitment?
A: The dairy industry has committed to a voluntary goal of reducing greenhouse gas (GHG) emissions of fluid milk by 25 percent per gallon of milk by 2020.
The effort is a top priority of the Innovation Center for U.S. Dairy. At the first Sustainability Summit for U.S. Dairy in 2008, more than 250 participants from across the industry worked together to develop an action plan to reduce GHG emissions and increase business value. That work culminated in the U.S. Dairy Roadmap to Reduce Greenhouse Gas Emissions and Increase Business Value, which was endorsed by the Innovation Center Board. Now, more than 500 stakeholders, including universities, financial institutions, governmental and nongovernmental organizations, associations, brands and leaders throughout the dairy industry are helping the industry reach its goal.
Q: How will the U.S. dairy industry reduce GHG emissions by 25 percent by 2020?
A: The dairy industry is embracing best practices and innovations during every step of the process that brings milk to the table. Currently, 10 projects across the dairy supply chain are under way — from production of feed for dairy cows to processing, packaging and distribution of milk — to help reduce carbon emissions.
Q: Can people reduce climate change simply by reducing their intake of dairy products?
A: There is a larger opportunity for environmental, economic and social gains by focusing on food production methods and the reduction of food-related waste, rather than eliminating certain foods from our diet. When making food choices, it is important to have a holistic perspective that considers the health and well-being of the person and the earth.
Together, milk, cheese and yogurt deliver a unique combination of nine nutrients essential for human growth and development. When consumed as part of a healthy diet, milk, cheese and yogurt not only improve overall diet quality, but they can help to reduce the risk of osteoporosis, hypertension, obesity, colon cancer and metabolic syndrome, a cluster of conditions that can lead to heart disease and type 2 diabetes.
Since Americans on average are only consuming about half the recommended three servings of low-fat and fat-free milk or equivalent milk products each day, reducing dairy is inconsistent with 2005 Dietary Guidelines for Americans. National Dairy Council® has extensive research available supporting the benefits of dairy products as part of a healthy diet and lifestyle.
Q: What is the carbon footprint for fluid milk?
A: The Innovation Center for U.S. Dairy completed a carbon footprint study of fluid milk by conducting a fluid milk life cycle assessment. The study measures GHG emissions from farm to table, beginning with growing feed for dairy cows and ending with disposal of the milk packaging. With that data, the impact across the entire supply chain can be measured and then best practices can be adopted in order to reduce the carbon footprint. The LCA will be published in a peer-reviewed journal in 2011.
Q: Aren’t there some reports suggesting the livestock industry contributes 18 percent of the world’s carbon emissions?
A: In 2010, the Food and Agriculture Organization of the United Nations (FAO) released a report stating approximately 4.1 percent of global GHG emissions are related to the global dairy sector. The dairy industry's carbon footprint study helps set the record straight that the U.S. dairy industry contributes only 2 percent of total U.S. greenhouse gas emissions.
The FAO's initial report in 2006 estimated that livestock are responsible for 18 percent of GHG emissions. The 18 percent number was often inaccurately attributed to dairy. This figure failed to set a proper context for GHG emissions in the U.S. dairy industry for several reasons: it represents a combination of both dairy and beef production; U.S. animal agriculture production has become very efficient, emitting lower GHG emissions than the global average; and the FAO attributed fully half of its 18 percent livestock emissions estimate to deforestation but there is no deforestation in connection with U.S. dairy operations. For specific information on the report, contact the UN/FAO.
Q: What are the major sources of GHG emissions for U.S. dairy?
A: Crop and milk production make up the majority of emissions. This is typical of LCAs for most other products, where the early steps in the value chain require extraction or use of natural resources. While steps further down the value chain (processing, packaging and transportation) have smaller relative contributions, they all contribute to the carbon footprint of fluid milk, which represents 2 percent of total GHG emissions of the U.S.
Q: Why has the industry waited until now to begin reducing its environmental impact?
A: The dairy industry has a long history of environmental stewardship. Most dairy farmers live and work on their farms, and understand the importance of protecting the land, water and air for their families, their communities and future generations.
According to Cornell University, over the past 60 years the dairy industry has reduced the carbon footprint of its products by 63 percent thanks to improvements in animal genetics, feeding rations, animal health programs, cow comfort and overall farm management practices.1
The U.S. Dairy Sustainability Commitment will help the industry embrace best practices to become even more environmentally friendly during every step of the process that brings wholesome milk to consumers’ tables. This includes, for example, reducing energy use at farms, cow nutrition management, transportation efficiencies and packaging innovations.
Q: Is the Innovation Center for U.S. Dairy working with other international groups or researchers to find ways to reduce the carbon footprint of milk?
A: Yes. For example, the Innovation Center is currently working with the International Dairy Federation and Sustainable Agriculture International to understand dairy’s carbon footprint and identify reduction possibilities. It also collaborates with experts from the FAO, UNEP, USDA and leading researchers from around the world, including Great Britain, Norway, Switzerland, Germany, New Zealand and Australia.
1Capper JL, et al. Journal of Animal Science. Published online first on March 13, 2009