Andy Montoya
Cheese is a beloved food for many, but it has a substantial environmental impact. According to the BBC's climate change food calculator, eating 30 grams of cheese three to five times a week for a year would generate approximately 201 kg of greenhouse gas emissions, using 47,259 liters of water and 740 square miles of land. Cheese's environmental impact is linked to cattle, the primary source of dairy, which produce methane, a harmful greenhouse gas, through enteric fermentation. While meat is often the focus of discussions about the climate crisis, cheese also contributes significantly to global warming and endangers animal welfare. To reduce their carbon footprint, some opt for sustainable cheese, which involves considering production methods, packaging, and milk sources, such as sheep, goat, or buffalo milk, which often require fewer resources.
| Characteristics | Values |
|---|---|
| Greenhouse gas emissions | According to the BBC's climate change food calculator, eating 30 grams of cheese 3-5 times a week for a year would generate 201 kg of greenhouse gas emissions. This is the equivalent of driving a car for 514 miles or heating an average UK home for 31 days. |
| Land use | The same amount of cheese consumption uses 740 square miles of land, equal to the size of two tennis courts. |
| Water use | This amount of cheese consumption uses 47,259 liters of water, enough for 727 eight-minute showers. |
| Feed | Dairy cows require a large amount of feed, which could otherwise be used to grow produce for human consumption. |
| Antibiotics | Dairy cows are often given antibiotics, which can have environmental implications. |
| Cattle methane emissions | Dairy cows produce methane through enteric fermentation and burping, which contributes to greenhouse gas emissions. |
| Cattle feed | Changing the diet of dairy cattle, such as adding lemongrass, could help reduce methane emissions, but would require large-scale changes. |
| Sustainable alternatives | Lower-fat cheeses, such as skim mozzarella, gouda, and cottage cheese, have less impact on the environment. Cheeses made from alternative milk sources, such as sheep, goat, or buffalo milk, may also have a lower environmental impact. |
| Organic and grass-fed certifications | Choosing cheeses with organic or grass-fed certifications indicates environmentally friendly and sustainable farming practices. |
| Local and small-scale producers | Supporting local and small-scale cheese producers can reduce the carbon footprint associated with transportation. |
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What You'll Learn
Cheese's environmental impact is similar to beef's
Cheese and beef have both been identified as foods with a substantial environmental impact. According to the BBC's climate change food calculator, eating 30 grams of cheese three to five times a week for a year would generate approximately 201 kg of greenhouse gas emissions, the equivalent of driving a car for 514 miles. This cheese consumption also uses 47,259 liters of water and 740 square miles of land. In comparison, eating a serving of beef with the same frequency would add 1,611 kg to annual greenhouse gas emissions and use 4,625 square miles of land.
The significant environmental impact of cheese and beef is largely due to their shared source: cattle. Dairy cows and beef cows both produce methane and carbon dioxide as part of their digestive processes, with methane being a more potent greenhouse gas than carbon dioxide. Additionally, dairy farming is a significant source of nitrous oxide, a greenhouse gas with a global warming potential far greater than carbon dioxide.
The production of cheese and beef also contributes to land and water use. While dairy cows can continue producing milk over time, beef cows are finished once they are eaten, which may suggest that beef has a larger environmental impact. However, the production of cheese requires a significant amount of milk, and dairy cows require large amounts of feed and antibiotics, contributing to land and water use.
Some experts argue that the environmental impact of cheese and beef may be underestimated, as it does not fully account for the impact of deforestation associated with farming and ranching. Additionally, the impact of these foods may vary depending on the region of production, with beef raised in the United States generally producing fewer emissions than beef from Brazil or Argentina.
Overall, while there are nuances and complexities in comparing the environmental impacts of different foods, it is clear that both cheese and beef have significant effects on the environment. Reducing the consumption of these foods or choosing plant-based alternatives can help mitigate their environmental impact.
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Dairy cows produce methane
The methane is then expelled from the cow's body through belching. Each year, one cow can belch 220 pounds of methane, which is 28 times more potent than carbon dioxide. Methane is a powerful greenhouse gas, which has a warming impact on the atmosphere.
There are ways to reduce the amount of methane produced by cows. One way is to change their diet. For example, feeding cows grains and fats results in reduced methane formation. Another way is to use feed additives, such as essential oils or seaweed, which have been shown to reduce methane emissions. Sustainable grazing practices can also help to offset methane emissions.
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Sustainable cheese options
Cheese is a beloved food for many, but its production can have a significant environmental impact. The good news is that there are sustainable cheese options available that can help reduce the ecological toll of this dairy product.
Environmental Impact of Cheese
Cheese, particularly those made from cow's milk, has a substantial environmental impact. This is due to several factors, including:
- Land Use: Cheese production requires a significant amount of land, with a single serving of cheese (30 grams) consumed three to five times a week for a year requiring 740 square miles of land, equivalent to the size of two tennis courts.
- Greenhouse Gas Emissions: Cheese is responsible for high levels of greenhouse gas emissions, particularly methane produced by dairy cows. A serving of cheese consumed three to five times a week for a year would generate approximately 201 kg of greenhouse gas emissions, equivalent to heating an average UK home for 31 days.
- Water Use: Cheese production is water-intensive, with estimates ranging from 47,259 liters of water for the annual consumption of a single serving of cheese three to five times a week to 5,000 liters of water required to make one kilogram of cheese.
Sustainable Choices
Now that we understand the environmental impact of cheese, here are some sustainable choices to consider:
- Reduce Consumption: Eating less cheese is one of the most effective ways to reduce your environmental impact. Consider treating cheese as a luxury item or special treat rather than a default ingredient in your meals.
- Choose Lower-Fat Cheeses: Opting for lower-fat cheeses such as skim mozzarella, gouda, and cottage cheese can have less environmental impact. This is because they generally require less milk to produce, reducing the associated land and water use.
- Buy Local and Seasonal: Opt for local cheeses with shorter transportation distances to reduce carbon emissions. Additionally, consider the seasonality of the cheese and try to avoid those with ingredients that require intensive farming methods or long-distance transportation.
- Support Sustainable Brands: Seek out cheese brands that prioritize sustainability, such as Daylesford Organic, High Weald Dairy, and Godminster. These brands may employ sustainable farming practices, regenerative agriculture, and energy-efficient production methods to reduce their environmental impact.
- Explore Sheep and Goat's Milk Cheeses: While the data is limited, some sources suggest that sheep and goat's milk cheeses may have a lower environmental impact due to the higher protein content in their milk, reducing the amount of milk needed to produce cheese. However, the environmental impact of different milk types is complex and varies significantly, so further research is needed.
- Embrace Variety: When cooking, try recipes that don't include cheese at all, and indulge in cheese on special occasions. This can help reduce your overall cheese consumption while still enjoying its delicious flavor.
By making conscious choices and supporting sustainable practices, cheese lovers can play a part in creating a greener future.
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Cheese's water footprint
The water footprint of cheese is a significant aspect of its environmental impact. This footprint refers to the amount of water used in the production and processing of cheese, including the water consumed by dairy cows and the irrigation of their feed crops.
The water footprint of cheese varies depending on the type of cheese and its production methods. For example, the water footprint of Gran Moravia cheese is reported to be 2.094 litres per kg of product, which is significantly lower than that of other cheeses. This relatively low footprint is attributed to the favourable weather conditions in the Moravia region, which reduce the need for artificial irrigation, and the water-saving practices adopted by the producers.
On the other hand, Italian buffalo mozzarella has a much higher water footprint, estimated at 6820 litres of water per kg of mozzarella. This large footprint is influenced by factors such as off-farm feed, on-farm crop irrigation, buffalo drinking water, and cheese factory operations.
The water footprint of cheese is also impacted by the type of milk used. For example, goat cheese has been found to have a similar carbon footprint to cow's milk cheese, but it is unclear if this extends to their water footprints as well.
When considering the environmental impact of cheese, it is important to look at the broader context of water usage and availability. Water scarcity and a growing global population mean that reducing water consumption is crucial. Cheese, like other animal products, contributes to water usage, and choosing cheeses produced with lower water intensity can help reduce this impact.
Overall, the water footprint of cheese is a significant aspect of its environmental impact, and conscious consumers can make more sustainable choices by considering the water intensity of different cheeses and their production methods.
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Cheese is worse than meat for the environment
Cheese is often considered to be worse than meat for the environment due to the high amount of milk required to produce it. According to the BBC's climate change food calculator, eating a serving of cheese (30 grams) three to five times a week for a year would generate approximately 201 kg of greenhouse gas emissions. This is equivalent to the emissions produced by driving a car for 514 miles or heating an average UK home for 31 days. In comparison, eating a serving of beef, equivalent to one fast-food burger, with the same frequency would result in 1,611 kg of greenhouse gas emissions.
The environmental impact of cheese is also evident in its land and water use. Cheese production requires 47,259 liters of water and 740 square miles of land for the same amount of cheese, while beef production uses significantly more land at 4,625 square miles. Additionally, dairy cows release large amounts of methane, a potent greenhouse gas, through enteric fermentation and burping. Changing the diet of dairy cattle by adding lemongrass, for example, has been proposed as a solution to reduce methane emissions, but this would require large-scale changes in the industry.
The environmental impact of cheese is not limited to its production but also extends to transportation. Choosing local cheeses over those flown from other countries can help minimize the carbon footprint associated with transportation. Supporting small-scale, local cheese producers and selecting cheeses with organic or grass-fed certifications can also contribute to more sustainable practices.
While meat, especially beef, is often criticized for its environmental impact, cheese made from cow's milk also has a substantial impact. This is because both beef and cheese production are dependent on cattle, which produce methane during digestion. However, it is important to note that the environmental impact of cheese and meat can be mitigated by responsible and sustainable production methods, such as those employed by some organic farms.
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Frequently asked questions
Cheese has a substantial environmental impact. According to the BBC’s climate change food calculator, eating 30 grams of cheese three to five times a week for a year would generate approximately 201 kg of greenhouse gas emissions, use 47,259 liters of water, and 740 square miles of land.
Cheese is often compared to beef when it comes to environmental impact. While beef is frequently noted as one of the biggest causes of global warming, cheese is also harmful to the environment as it is produced from cows, which produce methane as part of their digestion. According to some sources, cheese ranks third, after lamb and beef, for harmful impact on the earth.
Some alternatives to cheese that may have a lower environmental impact include cheeses made from alternative milk sources such as sheep, goat, or buffalo milk. Lower-fat cheeses, such as skim mozzarella, gouda, and cottage cheese, also tend to have less of an impact on the environment. Supporting local and small-scale cheese producers is another impactful choice, as it reduces the carbon footprint associated with long-distance transportation.
