The world’s population is projected to grow by one-third over the next 30 years, requiring a dramatic increase in food production with fewer natural resources. This goes beyond more food; it will involve producing nutritious foods that are diverse, culturally appropriate, affordable and accepted by consumers. The health of future generations is linked to the health of our planet, so sustainable food systems are core to the dairy community’s response.
Skeptics are quick to criticize dairy on environmental sustainability. Understanding consumers’ points of view helps us remain relevant. According to the 2019 International Food Information Council (IFIC) Food and Health Survey, 54% of consumers think food should be produced in an environmentally sustainable way.