Reducing the environmental impact of the dairy industry
Dairy products provide essential nutrients and livelihoods for many around the world1. However, the dairy industry is also a considerable user of land, water, and energy, generating 2.7% of global greenhouse gas emissions2.
We support the transition towards sustainable dairy3 practices where the aim is to reduce the environmental footprint associated with dairy processing, while also supporting smallholder farmers’ productivity, profitability, and livelihoods.
Our targets towards 2030
We have set measurable targets tied to our pathways, that iterate our role in food systems transformation to accelerate change.
How can the dairy sector participate in the food systems transition?
We have collaborated with EY-Parthenon on a a series of white papers that explore the opportunities, key enablers and critical success factors for a preferred future by 2040, and outline global focus areas and collective actions to accelerate the transition.
References
1 https://globaldairyplatform.com/nutrition/
2 New FAO report assesses dairy greenhouse gas emissions
3 Definition: Sustainable dairy is defined as a dairy industry that emits less greenhouse emissions by introducing technologies, equipment and best practices in production and processing to safeguard nutrition security and sustain a billion livelihoods for tomorrow, while helping secure a future for us all. Read more at Global Dairy platform
4 New Food sources is a term broadly referring to any food ingredient that lacks an established history of human consumption, or ingredients made from innovative new processes. Also referred to as “novel foods”. Precise legal definitions vary from region to region.