Goals in Action

“End hunger, achieve food security and improved nutrition and promote sustainable agriculture"

As world population need for nutritious food is expected to continue to grow significantly in the next decades, dairy will continue to provide a significant portion of people diets and to expand its production in all parts of the world. Billions of people worldwide rely on dairy for nutrition daily. Strong scientific evidence supports the critical role of milk and dairy foods in global nutrition and health. In countries where high-quality protein sources are scarce for vulnerable populations, dairy is an affordable nutrient dense food, and plays a vital role in making high-quality nutrition accessible.  Although dairy provides important nutrition through the life course, it is particularly important for nourishing children, and at least 160 million children around the world currently receive and benefit from dedicated school milk programs. The versatility and affordability of milk and dairy products allows for varied use and incorporation into most dietary patterns and across different cultures around the world.
 

“Ensure healthy lives and promote well-being for all at all ages”

Dairy products are an important component of diets that are consistent with long term health, preventing or minimizing certain diseases (e.g., osteoporosis) or nutrient deficiencies (e.g., stunting), and simply providing variety and pleasure.The great variety of dairy foods are adaptable to the global palate and its array of cultural and other food preferences. Dairy is a staple food with traditions deeply woven into societies all around the world, and in our country. Billions of people worldwide rely on dairy for nutrition daily.  Dairy products are naturally nutrient dense foods, supplying significant amounts of high-quality protein and micronutrients, including calcium, magnesium, selenium, riboflavin, and vitamins B5 and B12. 
 

Indicators

Quantitative indicators:

  • Percentage of countries that recommend dairy in diets. 
  • Percentage of population that consume recommended servings of dairy.

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"Ensure sustainable consumption and production patterns”

Positive contributions of dairy on the environment need to be taken into consideration and promoted. Dairy farmer stewardship of natural resources results in environmental benefits.

  • Approximately 70 percent of agricultural land is regarded as marginal land that becomes part of a productive food system when it is grazed by cattle and other animals. 
  • Moreover, 86% of global livestock feed is not human edible. Dairy cattle upgrade inedible plants, and industry by-products into high quality protein for people. 
  • Dairy also provides raw material for renewable energy (manure), thus contributing to the renewable energy transition. 
  • Throughout centuries, nomadic and pastoral dairy farming have contributed to the development of civilization providing nutritious products. Dairy farmers and producers have always been operating as responsible stewards of the natural resources necessary for their production of milk and dairy products. 
  • Production of milk and dairy products is part of a natural process and as such is not only using natural resources but also providing “services” to the land on which it operates. It is what is called “Ecosystem Services” and it does contribute to the overall equilibrium of nature. However, this aspect of livestock production and related positive benefits are rarely considered when evaluating the impact of dairy production food systems.

Indicators

Quantitative indicators:

  • Farm Level | Implementation of a Waste Management Plan 
  • Processor Level | Mass of waste to landfill per year 
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“Take urgent action to combat climate change and its impacts”

Climate change is impacting existing agriculture systems and temperature rise and the factors affecting this rise have been the central focus of actions in recent years. GHG reduction is certainly a priority and dairy should contribute to control its impact. Through its dynamic nature and forward thinking the sector will be able to continue to innovate to reduce its environmental impact and be part of the solution to tackling climate change. Burgeoning good practices and technologies are enabling the livestock industry to lower GHG emissions from field to fork, and progress will accelerate even further in the coming years. As per an FAO study, it should be noted that global dairy emission intensity over the last 10 years has been reduced by 11%. 
 
Indicators
 
Quantitative indicators:
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