Sustainable Stepping Stones #3: Dairy

Sustainable Stepping Stones #3: Dairy

Sustainable Stepping Stones #3: Dairy

Vegan products are becoming more and more popular by demand; you see them popping up in supermarkets, on restaurant menus, and even in fast-food chains. If you are wondering why, you are not the only one. The benefits of plant-based foods are plentiful, and in these series of articles we will swiftly unpack a few sustainability-related issues. Because we would all like our lovely little planet to last for a little longer, right?

Say Cheese!
There are not a lot of people you will encounter who do not like cheese. If you have one look around for any “Tasty” videos you will see most of the recipes being bombarded with cheese: mozzarella, Parmesan, gouda, camembert, and the list goes on. This is of course not without a reason; cheese is an all-beloved product, which makes many people say “it is the reason they can not go vegan”. This, of course, is very understandable. However, it is important to know that cheese is also one of the bigger culprits when we are talking about the CO2 and water footprint of our food, just behind beef. This is because the dairy and meat industries are closely intertwined, and milk cows also eat a lot of grains (explaining the water waste) and produce a lot of methane (explaining the emissions).

Dare you go dairy-less?
“Okay, but with no dairy, there is no milk, no cheese, no yoghurt, no ice cream, the list must go on”. Right? Wrong! If you want to replace dairy, you are living in the golden age of substitutes: For instance, have you ever tried the Coconut Bliss ice cream (in the flavours chocolate, cappuccino, vanilla or salted caramel), melty cheese slices by Daiya or the pizzas by Valsoia? There is at least a lot to choose from these days, so why not try one day a week without dairy products, and help our planet along the way!