Sustainability and Dairy Foods
Increasingly consumers are concerned with not just health and nutrition, but how food was grown, where it was grown, whether sustainable agricultural practices were used and a multitude of other ethical and social issues regarding food production practices. The term “sustainability” initially surfaced in the 1980s during international discussions about environmental issues that impact the global economy. Nations recognized that the growth of their economies depended on innovations that would save the environment for the present as well as future generations. Today, sustainability is seen as an emerging concept but no universally accepted definition exists.
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Food provides a close connection to our environment. Healthy diets should be good for our bodies and good for the planet.
The role of milk and milk products in a healthy diet for Americans has long been endorsed by the nutrition and science community. In the 2010 Dietary Guidelines for Americans, three servings a day of nutrient-rich low-fat or fat-free milk and dairy products are recommended.
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