IRISH DAIRY, SUSTAINABLE IRELAND by The National Dairy Council

Irish Dairy, Sustainable Ireland

Foreword

Zoe Kavanagh Chief Executive, National Dairy Council & Spokesperson, European Milk Forum

Ireland is blessed with the perfect conditions for dairy production, with a temperate climate and plentiful rainfall enabling a grass-based system that is the envy of the world. It’s thanks to this that Ireland’s dairy industry is the most carbon efficient in the European Union (EU)1. But while our grass-based, familyfarming system is both natural and environmentally sustainable, the dairy sector cannot rest on its laurels when it comes to climate change. As a signatory to the COP-21 Paris Agreement on Climate Change, Ireland has committed to a long-term goal of keeping the increase in global average temperature to below 2°C above pre-industrial levels. In 2020 the EU announced an even more ambitious target; to be climate-neutral by 2050. The EU has now released a suite of policies to turn this ambition into reality, most importantly for the dairy industry the EU Green Deal and the Farm to Fork Strategy. Irish dairy farmers and producers have an important role to play in helping

Ireland meet these ambitious targets. From Crookhaven to Carndonagh, Omeath to Oulart, Ireland’s 18,000 dairy farmers are responding to the climate challenge, taking actions large and small to reduce their carbon footprint, improve their sustainability and protect the biodiversity on-farm – all the while continuing to deliver nutritious food for Irish and international families and ensuring ongoing economic viability for family farms. This Fact Book highlights the actions which dairy farmers are undertaking, including a scientific approach to soil fertility and grassland management. It spotlights the innovations new (protected urea), old (white clover) and technological (low emissions slurry spreading) which cumulatively can make a significant impact on an individual farm’s emissions. There are also many exciting developments beyond the grass and soil which dairy farmers are embracing, including a focus on Economic Breeding Index (EBI) of their herd to make it as efficient as possible, as well as the rollout of solar panels and energy efficient systems on-farm. Irish dairy farmers are also continuing to play a central role in protecting and improving our precious rural biodiversity, by planting native hedgerows and trees, offering pollinator patches for bees and wasps, and by protecting watercourses via the ASSAP scheme. While it is heartening to see the work being undertaken by dairy farmers across the country, there is more to be done. The next step is to mainstream all of these actions – which taken together can have a really significant impact on farm emissions – onto every dairy farm across the country.

1. https://op.europa.eu/en/publication-detail/-/publication/38abd8e0-9fe1-4870-81da-2455f9fd75ad

Taking a practical, win-win approach to sustainability, where both the environment and the farmer benefit, is the key to widescale adaption and further reduction of emissions in the dairy sector. By doing so we’ll ensure that Ireland’s dairy farmers will continue to deliver natural, healthy and sustainable dairy, now and into the future. This Fact Book is our third annual publication produced as part of a threeyear campaign "Sustainable Dairy in Europe", launched by the European Milk Forum and funded by the EU. National Dairy Councils from Ireland, Northern Ireland, Denmark, France, Belgium and The Netherlands are participating in the campaign, to discuss the challenges of sustainability and climate change and the determination of the dairy sector to be part of the solution, along with every other business sector and citizen, across Europe and the world. Our journey is continuing as environmental sustainability does not have a finish line or cut off point. There will always be more to learn as we strive to meet the challenge of a changing climate and continue to provide a source of sustainable, healthy and nutritious food for generations to come. The Irish dairy industry together with their European colleagues are committed and proactively working towards meeting those ongoing challenges.

Chapter 1

Sustainable Dairy

C H A PT E R 1 S U STA I N A B L E DA I RY

Sustainable Dairy in Europe 24 hours a day and 365 days per year, farmers across the EU are working hard to ensure people have access to nourishing and nutritious products to aid long and healthy lives. Agriculture occupies a unique position at the heart of the European Union’s (EU) society, economy and environment, with almost 50% of EU territory covered by farmland (both arable land and permanent grassland). The dairy industry plays a central role in this, with farmers across Europe working hard to ensure families have access to delicious, fresh and natural dairy products, including milk, cheese, yogurt and butter. Agriculture and the dairy industry have an essential role to play in our diets, our health and in the protection of our natural resources. Like every other sector of society, however, it must play its part in the global effort to address climate change. A Commitment to Action As signatories to the COP-21 Paris Agreement on Climate Change, EU member states have committed to a long-term goal of keeping the increase in global average temperature to well below 2°C above pre-industrial levels, with an aim to limit the increase to 1.5°C. In support of this global agreement, the EU has now set itself the world’s most ambitious target: to be climateneutral by 2050 – an economy (and

continent) with net-zero greenhouse gas emissions (GHG). Reaching this goal will mean changes to how everyone in the EU lives, works and travels, how we power our societies and consume food. The dairy sector has a significant role to play in helping the EU meet this most ambitious target and it is one that dairy farmers, as stewards of the land, are eager to play. A focus on sustainability is at the heart of the EU’s agricultural strategy. The Food and Agriculture Organisation (FAO) at the United Nations (UN) states that:

To be sustainable, agriculture must meet the needs of present and future generations for its products and services, while ensuring profitability, environmental health and social and economic equity. (FAO, 2015)

Ensuring each of these elements – environmental, economic and social – are in balance is the key to creating a sustainable agricultural sector, which will continue to meet the needs of present and future generations.

The European Milk Forum The European Milk Forum (EMF) is a non-profit organisation which plays a vital role in driving the strategic development, management and exchange of integrated information initiatives on milk and dairy across Europe. Its “Sustainable Dairy in Europe” campaign is a three-year, EUfunded program, to better understand consumers’ perceptions of sustainability, climate change and the challenges they pose in relation to the dairy sector. The campaign is active in Ireland, Northern Ireland, Belgium, The Netherlands, France and Denmark.

The EU Farm to Fork Strategy: Four Key Areas of Focus

Sustainable Food Consumption

Sustainable Food Processing & Distribution

Food Loss & Waste Prevention

Sustainable Food Production

The European Green Deal is our new growth strategy â&#x20AC;&#x201C; for a growth that gives back more than it takes away. It shows how to transform our way of living and working, of producing and consuming so that we live healthier and make our businesses innovative. Ursula Von Der Leyen President of the European Commission

Turning Action into Policy Over the course of 2020, the EU has released a suite of policies designed to help Europe become the first climate-neutral continent by 2050. The European Green Deal is the roadmap to turn this goal into a reality, making the EU's economy sustainable by turning climate and environmental challenges into opportunities, and making the transition just and inclusive for all. Many of the strands of the Green Deal are strongly interlinked and related to sustainable agriculture. The Farm to Fork strategy revolves around four areas that will enable a faster transition to a sustainable European food system: Sustainable Food Production, Sustainable Food Processing and Distribution, Sustainable Food Consumption, and Food Loss and Waste Prevention.

To be successful, the Farm to Fork strategy will require support and innovation by everyone in the food chain. Dairy and other farmers will play a vital role in developing this new sustainable food system. Other stakeholders throughout the value chain will also be asked to play their part. By moving towards a circular economy, for example, the food processing and retail sectors will deliver sustainability initiatives in transport, storage, packaging and food waste. Each and every EU citizen will also be called upon to act, using their individual and collective consumer power to support healthy and sustainable diets, and to reduce food waste. Achieving this new European food system could become the global standard for sustainability.

C H A PT E R 1 S U STA I N A B L E DA I RY

Ireland’s Dairy Sector Dairy farming has a proud heritage on the island of Ireland, stretching back almost 6,000 years.

From Neolithic times through to the present, Ireland’s temperate climate, natural grasslands and plentiful rainfall has ensured the ideal conditions for sustainable and natural dairy produce, which is famous for its premium quality the world over. Today there are around 18,000 dairy farmers in Ireland. In the main a family enterprise, these farmers milk more than 1.55 million dairy cows daily to produce milk, cheese, yogurt, butter, whey protein, formula and many other products (Teagasc, 2020). Dairy production also plays an important role in Ireland’s wider economy, supporting over 60,000 jobs – in rural, regional and urban areas throughout the country (Fitzgerald, Dairy in the Irish economy, 2019). According to the Department of Agriculture, Food and Marine (DAFM), Ireland’s dairy exports in 2019 were worth €5 billion to the Irish economy. Not only is Ireland’s grass-based dairy system natural and cost-efficient, it is also very

environmentally friendly. In fact, Irish dairy production is considered the most carbon-efficient in the EU (JRC, 2010). But while this grass-based dairy system is both natural and environmentally sustainable, the sector cannot rest on its laurels. Agriculture is the largest contributor to Irish greenhouse gas emissions by sector, with 34% of the national emissions total in 2018 (EPA, 2020). While this percentage is influenced by the absence of a heavy manufacturing sector and Ireland's position as a significant exporter of agricultural commodities, it is clear that action is required (Teagasc, Return of the MACC, 2020). At both a national and EU level, Ireland has committed to significantly reducing its carbon emissions and reductions in agricultural emissions will need to be part of the solution. Ireland's dairy farmers are working in a combined national effort to address climate change, by creating a more sustainable industry and protecting rural biodiversity. Ireland is already seeing the benefit of this

Ireland's Grass-Based System The key to the success of Ireland’s dairy industry is simple: our grass-based, family-farming system.

59%

of land area covered by agricultural pasture, hay and grass silage and rough grazing

action, with the CO2 per kilogram Fat and Protein Corrected Milk (FPCM) emissions reducing by almost 9.7%, between 2011 and 2019 using IPCC (Intergovernmental Panel on Climate Change) based methodology (Teagasc, National Farm Survey 2019 Sustainability Report, 2020). According to Zoe Kavanagh, Chief Executive of the National Dairy Council (NDC) and spokesperson for the European Milk Forum, much progress has been made to date, with science-based innovations influencing dairy farmers to employ new methods and technologies to reduce climate emissions. “Across Ireland, farmers are reducing emissions from soil management by incorporating clover into their grass management - to act as a natural fertiliser - and utilising lime to increase soil pH, thereby releasing more nitrogen naturally. Farmers are also doing a lot on-farm in terms of reducing their energy usage. Sustainability experts are working directly with farmers to help them

More than 59% of Ireland's land is covered in natural grassland, the highest proportion of natural vegetation of any country in the EU (Eurostat, 2000). Abundant rainfall enables the growth of large quantities of grass on this land, while Ireland’s temperate climate means that grass grows for most of the year. Cows consume this grass (or silage in winter months) year-round and without the need for significant additional feed.

improve water quality and looking at preventing surface run-off, safe water management and control of nutrient loss. Almost every dairy farmer in Ireland has been certified under Bord Bia's Sustainable Dairy Assurance Scheme (Origin Green) for taking important steps towards improving sustainability. There is an incredible level of desire and interest by Irish dairy farmers to develop their farming techniques so that they can ensure the sustainability of their farms for their future. They want to play their role and have really embraced the challenges and opportunities that are involved – be that through investment, through education and having the best advice to make the changes needed to farm practices. No one said it would be easy but there is a will to overcome and establish best sustainability practices to secure the continued success of Ireland’s dairy sector for generations to come.”

Ireland’s Agriculture Powerhouse The dairy industry is the most profitable of Ireland’s mainstream agricultural enterprises. It is significantly ahead of other agricultural sectors in terms of economic return and profitability on a perhectare and per-acre basis. In comparison to other agriculture sectors, dairy farmers are also younger, less socially isolated (i.e. farmers living alone) and have a higher agricultural education status. Teagasc, National Farm Survey 2019 Sustainability Report, 2020

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What Irish Consumers Think About Climate Change, Sustainability & Dairy As part of its Sustainable Dairy in Europe campaign, the EMF conducted a study in 2020 with over 2,000 Irish adults to gain a better understanding of consumers’ perceptions of sustainability, climate change and the challenges they pose in relation to the dairy sector. This survey was also conducted in Northern Ireland, Belgium, Denmark, France and The Netherlands. The survey found that 9 out of 10 of Irish consumers are strong believers in climate change and whilst 7 out of 10 are worried about its impact, 9 in 10 remain optimistic that citizens can prevent all or the most serious consequences of climate change. Nevertheless, when it comes to making food purchasing decisions, price (almost 5 in 10), nutritional value (3 in 10) and healthiness (3 in 10) trumped carbon footprint (1 in 10) and sustainable packaging (2 in 10) concerns. Zoe Kavanagh, Chief Executive of the NDC and spokesperson for the EMF in Ireland, said the research demonstrates how Irish consumers value dairy products as well as our indigenous dairy industry, but it clearly highlights the work needed to be done around sustainability. “With the unprecedented Covid-19 pandemic occurring in 2020, it is

heartening to know consumers are seeking out dairy products because they know they can rely on their natural nutritional value and they can be assured of the quality of locally produced Irish dairy. But while consumers continue to rely on Irish dairy to feed their families, there is a lot of work to be done, with just 2 in 5 consumers feeling they are wellinformed about sustainability. This highlights a clear need for more work to be done by stakeholders’ right across Government, civil society and industry.” Ms Kavanagh said that Irish dairy farmers and producers are committed to playing their part in a national effort to address climate change, by creating a more sustainable industry and protecting rural biodiversity and that a lot of investment and progress had been made to-date. “Ireland already has the most efficient production system in the EU, with lower levels of greenhouse has emissions, due to our grassbased, family-farming systems. Across the country, farmers are reducing emissions from soil management, reducing their energy usage, improving their water quality and protecting and extending biodiversity on their farms.”

It is heartening to know consumers are seeking out dairy products because they know they can rely on their natural nutritional value and they can be assured of the quality of locally produced Irish dairy.

Price (46%), nutritional value (34%) and healthiness (31%) top-three issues for consumers when purchasing foods

96% agree that climate change is already occurring or will occur in the near future

Despite climate concerns, the carbon footprint of food is only a significant issue for 10% consumers, sustainable packaging only an issue for 19%

70% are worried about climate change

79% agree that for the preservation of our planet we need to change the way we consume and produce food

Production industry (57%), consumers (49%) and politicians (49%) share responsibility for creating a more sustainable future

92% say that dairy is part of a sustainable diet

88% of consumers believe that Irish dairy is superior to dairy produced elsewhere in the world

Just 42% believe they are wellinformed about sustainability

Country of origin is an important factor for 92% of consumers buying dairy products

91% think we can prevent all or the most serious consequences of climate change

82% want the dairy industry to be protected and supported for future generations

Chapter 2

Climate Change & Sustainability

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

Responding to a Changing Climate

2 CO

CO2

Oxidation

e an

at es

At a global level, livestock and manure are directly

Photosynthesis

In Europe, transportation is the second largest emitter of GHGs, emitting 25% of all GHGs in 2016. While agriculture is the second largest global emitter, in Europe it accounted for a total of 10% of all emissions (European Commission, 2018). Being highly productive and efficient, European agriculture’s emissions of GHGs are relatively small, according to the IPCC.

2 O

rbo

An increase of 2°C compared to the temperature in preindustrial times is seen by scientists as the threshold beyond which there is a much higher risk that dangerous and possibly catastrophic changes in the global environment will occur. For this reason, the international community has recognised the need to keep global warming below 2°C.

At a global level, the largest emitter of GHGs is the energy sector. Producing, transporting and burning energy and electricity for homes and businesses across the world has a huge impact on the climate, amounting to 35% of all of GHG emissions in 2014 (IPCC, 2014). When looking at the European level, the energy sector’s share is even bigger, emitting 54% of all GHGs in 2016 (European Commission, 2018).

The world's leading climate scientists think human activities are almost certainly the main cause of the warming observed since the middle of the 20th century. Growing populations, household emissions, transportation, industry, agriculture and technology are all contributing factors. Each is contributing to distorting the natural greenhouse effect of the planet, emitting and increasing greenhouse gases (GHGs) to the atmosphere that in turn raise the temperature of the planet.

The current global average temperature is 0.85°C higher than it was in the late 19th century. Each of the past three decades has been warmer than any preceding decade since records began in 1850.

The methane cycle as described by C. Alan Rotz and Alex N Histrov Methane production by cattle is part of a natural carbon cycle where the methane oxidizes in the atmosphere over a period of years converting the carbon to carbon dioxide (CO2) that can be fixed through plant growth to form carbohydrates in feed. Within this cycle there is no long term impact on climate if methane emissions and oxidation are in balance.

World level GHG emissions from different sectors;

Energy industry

Transport

of GHG emissions

14%

Agriculture, forestry and other land uses

of GHG emissions

24%

Manufacturing industry

Residential

Waste management

35%

responsible for 7% of all GHG emissions at the world level, with the rest of the emission of GHGs come from forest and changed land use (UNFCC, 2015).

In dairy production, emissions are the result of various complex biological processes, for example from enteric methane where methane is produced as a by-product of the digestion process. Additionally, methane and nitrous oxide emissions occur throughout the entire process of managing manure from livestock in fields and buildings, during storage and when spreading manure as fertiliser. Other emissions include the carbon dioxide largely associated with energy use, production and transport of inputs and land use and land use change.

18%

European level GHG emissions from different sectors;

Energy (excl.transport)

54%

Industrial processes

Transport

Agriculture

25%

10%

Waste

Methodology: IPPC methodology Source: IPPC 2014, UNFCC 2015, European Commission 2018

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

The Farm to Fork Strategy The Farm to Fork Strategy is at the heart of the European Green Deal's aim to make food systems fair, sustainable and environmentallyfriendly. It aims to accelerate the transition to a sustainable food system that should:

Taking Action The EU has recognised the need for action on GHGs for many decades. Between 1990 and 2018, EU emissions reduced by 23%, while the economy grew by 61% over the same period (EPA, 2020). Over the course of 2020 the EU has released a suite of policies designed to help Europe become the first climate-neutral continent by 2050. The EU’s European Green Deal is the roadmap to turn this goal into a reality, making the EU's economy sustainable by turning climate and environmental challenges into opportunities, and making the transition just and inclusive for all. Many of the strands of the Green Deal are strongly interlinked and related to sustainable agriculture. In particular, the Farm to Fork Strategy has strong connections with, and directly contributes to the new Circular Economy Action Plan, the 2030 EU Biodiversity Strategy, the Forestry Strategy, the Methane Strategy, the EU

› Have a neutral or positive environmental impact. Climate ambition and the Zero Pollution Strategy. All of these strategies in combination establish a roadmap for the agricultural sector (and others) to enhance environmental sustainability.

The challenge for policymakers and indeed, for the dairy sector is how to reduce environmental impacts while continuing to meet society’s needs. Dairy products are a rich source of essential nutrients that contribute to a healthy and nutritious diet. With demand for high-quality, animal-sourced protein increasing around the world, the dairy sector is well placed to contribute to global food security and poverty reduction through the supply of dairy products – but this must be environmentally, economically and socially sustainable.

› Help to mitigate climate change and adapt to its impacts. › Reverse the loss of biodiversity. › Ensure food security, nutrition and public health, making sure that everyone has access to sufficient, safe, nutritious, sustainable food. › Preserve affordability of food while generating fairer economic returns, fostering competitiveness of the EU supply sector and promoting fair trade. The strategy sets out a number of ambitious but achievable targets on how European farming will adapt over the coming decade (see insert). In addition, under the Common Agricultural Policy for 2021-2027, significant incentives have been proposed for farmers to actively contribute to climate objectives, protect the environment and improve biodiversity. The Farm to Fork Strategy will complement and support these efforts to move towards more sustainable food systems.

Key Commitments in the Farm to Fork Strategy The coronavirus crisis has shown how vulnerable we all are, and how important it is to restore the balance between human activity and nature. At the heart of the Green Deal, the Biodiversity and Farm to Fork strategies point to a new and better balance of nature, food systems and biodiversity; to protect our people’s health and well-being, and at the same time to increase the EU’s competitiveness and resilience. These strategies are a crucial part of the great transition we are embarking upon.

Organic farming is an environmentally-friendly practice that needs to be further developed. The Commission will boost the development of EU organic farming area with the aim to achieve 25% of total farmland under organic farming by 2030. The use of pesticides in agriculture contributes to pollution of soil, water and air. The Commission will take actions to: Reduce by

the use and risk of chemical pesticides by 2030

Reduce by

the use of more hazardous pesticide by 2030

50% 50%

Frans Timmermans Executive Vice-President of the European Commission

Reaching the target of climate neutrality by 2050 will require action by all sectors of the economy, including: › I nvesting in environmentally-friendly technologies. › Supporting industry to innovate. › R olling out cleaner, cheaper and healthier forms of private and public transport. › Decarbonising the energy sector. › E nsuring buildings are more energy efficient. › W orking with international partners to improve global environmental standards.

The excess of nutrients in the environment is a major source of air, soil and water pollution, negatively impacting biodiversity and climate. The Commission will act to: Reduce nutrient losses by at least

while ensuring no deterioration on soil fertility

Reduce by at least

the use of fertiliser by 2030

50%

20%

Antimicrobial resistance linked to the use of antimicrobials in animal and human health leads to an estimated 33,000 human deaths in the EU each year. The Commission will reduce by 50% the sales of antimicrobials for farmed animals and in aquaculture by 2030.

Source: European Green Deal, 2020

Source: Farm to Fork Strategy, 2020

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Expert view Dr Brad Ridoutt Life Cycle Assessment - an attempt to define environmental impact

One method of measuring the total environmental impact of a product which has been gaining increasing international acceptance is known as the Life Cycle Assessment (LCA).

This method seeks to account for emissions through the entire production supply chain. For dairy products, this means calculating the total environmental impact from raw milk production to milk processing, transportation and even waste treatment. LCA not only considers the carbon footprint, but also the environmental performance of water consumption, land use and more. It seeks to account for all emissions from the farm right through and up to the point of product sale, so it is as complete as possible.

Dr Brad Ridoutt, Principal Research Scientist at the Commonwealth Scientific and Industrial Research Organisation in Australia (CSIRO), explains: "These aspects of the life cycle perspective are essential as they help to identify where the major environmental gains are possible." In 2017, the international standard for LCA (ISO14044) was amended to cover environmental footprint indicators. This was an important development, according to Dr Ridoutt: “It is important that environmental footprints are calculated consistently and reported transparently to avoid misleading and confusing environmental claims. The amendment of the international standard was therefore imperative for industry and for consumer.” But even though the LCA approach is valuable, Dr Ridoutt points out that the method has limitations and should be handled with care. “Supply chains can be very complex, with inputs sourced from many places as the various sectors of the economy are highly inter-connected. As such, LCAs can become complex, seeking to incorporate a wide range of different types of impacts in different locations. However, a LCA study cannot include a detailed local environmental impact assessment at each and every place of production,” he clarified.

The Five Stages of a Life Cycle Assessment

Production

Waste Treatment

Processing

Usage

Transportation

Food production systems differ in different regions and so do the local environmental concerns. For example, some dairy farms use irrigation, others not. Some are in water scarce regions, others in regions where water scarcity is less of an environmental concern. These differences are most important to consider.

Dr Brad Ridoutt Principal Research Scientist Dr Ridoutt is a Principal Research Scientist with Australiaâ&#x20AC;&#x2122;s national science agency â&#x20AC;&#x201C; The Commonwealth Scientific and Industrial Research Organisation (CSIRO). His expertise is in life cycle sustainability assessment in the agriculture and food sectors. Dr Ridoutt is engaged in a range of international processes relating to the standardization of sustainability assessment and environmental labelling.

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Taking Action On-Farm

Across Ireland, dairy farmers are responding to the climate challenge, by reducing their carbon footprint, improving their sustainability and protecting biodiversity on-farm â&#x20AC;&#x201C; all while continuing to deliver nutritious food for Irish and international families and ensuring ongoing economic viability for family farms. Irelandâ&#x20AC;&#x2122;s dairy farmers, in collaboration with Teagasc (Irelandâ&#x20AC;&#x2122;s agricultural research, training and advisory agency), dairy cooperatives and organisations like the NDC and Bord Bia, are focused on

win-win solutions that deliver for the environment and for farmers. Soil Fertility Ireland is fortunate in that its grasslands are not farmed intensively and its soil retains more natural minerals and does not denude like that in other countries. A focus on increasing the natural fertility of the farm's soil can help to reduce the need for external fertilisers. Spreading lime, and ensuring the phosphorous (P) and potassium (K) are in balance helps to reduce the need for excessive nitrogen (N)

In agriculture, the principal greenhouse gases (GHGs) are Methane and Nitrous Oxide, rather than carbon dioxide, and successful sustainability actions are focused on reducing these GHGs.

use on farm. Today, more and more Irish farmers are working with their cooperatives and Teagasc to develop precise soil fertility maps of their fields to better understand their soils, their drainage and their nutrient demands. Grass measuring is another key tool for the modern dairy farmer, allowing them to understand on a weekly basis what the nutrient profile of their grass is, so that they can provide the necessary additional supports and match the animal stocking rates to the field, thus avoid overgrazing.

Between 2005-2015 global emissions from milk production decreased in emission intensity by almost 11%, whilst simultaneously dairy production increased by 30% (FAO, Climate change and the global dairy cattle sector, 2019). Globally farmers are implementing innovative practices in their daily routines to reduce emissions intensity. According to IFACâ&#x20AC;&#x2122;s Irish Farm Report 2020, 93% of Irish farmers want to reduce their carbon footprint, a finding that reveals how farmers are becoming increasingly conscious of the environmental impact they are having.

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Improving nitrogen use efficiency is a key focus for improving farm efficiency and sustainability, as well as reducing the ammonia, nitrate and greenhouse gas footprint of agriculture. Dominika Krol Environmental Researcher with Teagasc, Johnstown Castle

Nitrogen Use Efficiency (NUE) Nitrogen is essential for plants and grasses to grow and develop. Plants obtain their nitrogen from the soil and over time this soil nitrogen reduces, in the case of dairy farms, as the cows eat the grass (year after year). Farmers must replenish nitrogen to ensure successful grass growth and to replace nitrogen removed in the harvested crop. Nitrogen is generally applied to the soil through various types of fertilisers. Nitrous oxide (N2O) is a powerful GHG which is lost to the atmosphere from the breakdown of organic and chemical fertiliser. Ammonia is another harmful gas which is caused by the breakdown of fertilisers. The higher the proportion of fertiliser that is absorbed by plants and grass, however the lower the losses to the environment. Improving nitrogen efficiency leads to improved utilisation of nitrogen by plants and lowers losses to air and water. Improving a (grass) plantâ&#x20AC;&#x2122;s ability to utilise nitrogen is a key component in enhancing environmental sustainability. Teagasc research has found that protected urea is one of the best ways to reduce losses of ammonia and emission of Nitrous Oxide, a potent GHG (Teagasc, Protected Urea, 2017). Protected urea is normal urea coated with a special urease inhibitor (NBPT) to reduce ammonia emissions. Unlike traditional urea, protected urea can be spread during the main grazing season â&#x20AC;&#x201C; essentially replacing the use of traditional urea or calcium ammonium nitrate (CAN) fetiliser to economically produce top grass yields on farm. Research from 2019

found that the average dairy farm had a nitrogen use efficiency of 24.4%, an improvement on the 2011 baseline of 21.9% (Teagasc, National Farm Survey 2019 Sustainability Report, 2020). Increasing the use of Clover White clover naturally attracts and retains nitrogen from the atmosphere, making it available for plant growth. A special type of bacteria (Rhizobia) live in the roots of the white clover plant, existing in a symbiotic relationship with the clover where they fix nitrogen making it available for plant growth (Teagasc, Benefits of white clover in grassbased milk production systems, 2019). Incorporating white clover into the grass mix naturally leads to greater availability of biologically generated nitrogen. It is estimated that a wellestablished white clover pasture will

deliver a 10% reduction in carbon footprint - 3% due to increased milk yield and 7% due to reduction in chemical nitrogen fertilisation (Teagasc, Benefits of white clover in grass-based milk production systems, 2019). Low Emission Slurry Spreading (LESS) Slurry is an important source of nitrogen, phosphorous and potassium and its effective use on farms can help balance soil fertility levels and offset expensive and significantly less environmentallyfriendly chemical fertiliser use. Knowing when and how to use slurry to maximise its nutrient value and reduce nitrogen loss is a key factor. Research conducted by Teagasc has found that targeted application of slurry in the early growing season, or at silage closing time will ensure

the most efficient use of the slurry (Teagasc, Spreading the benefits â&#x20AC;&#x201C; Low Emission Slurry Spreading, 2020). A spring application of slurry, in particular, reduces emissions following land spreading, because of favourable weather conditions (cool, low sunlight, wind) at that time of year. Low emissions application technologies, such as the 'trailing shoe', lead to further reduced ammonia emissions reductions and also increases the fertiliser replacement value of slurry. In comparison to a traditional 'splash plate', spreading slurry using low emission spreading equipment, such as the trailing shoe system, can reduce ammonia losses by up to 60%. The trailing shoe can also reduce the risk of surface run-off into waterways that can occur with a splash plate.

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

EBI efficiencies avoid emissions by needing fewer cows to deliver a given level of milk production. This then dampens emissions associated with that level of milk production. Gary Lanigan Research Officer, Gaseous Emissions, Teagasc

Return of the MACC

Teagasc researchers have performed an analysis of abatement potential for GHG emissions in Irish agriculture for the period 2021-2030 and developed a tool that identifies the most cost-effective pathway to reduce sectoral emissions: The Marginal Abatement Cost Curve (MACC).

The goal of this analysis is to provide clarity on the extent of GHG abatement that can be delivered through cost-effective agricultural mitigation measures, as well as clarity on which measures are likely to be cost-prohibitive and those which should be prioritised. A total of 14 cost-beneficial, cost-neutral and cost-effective mitigation measures were identified in the Teagasc MACC to reduce agricultural emissions.

The largest contributors to the potential abatement are the use of protected urea, improving the Economic Breeding Index (EBI)2 of the herd and the use of low emission slurry spreading technologies. If implemented, the cost-beneficial, cost-neutral and cost-positive mitigation measures were estimated to have the ability to reduce emissions by 1.85 Mt of carbon dioxide equivalents per year between 2021 and 2030, a 6.5% reduction based on current emissions.

2. EBI is a single figure profit index aimed at helping farmers identify the most profitable bulls and cows for breeding dairyherd replacements. 3. Carbon sequestration describes long-term storage of carbon dioxide or other forms of carbon to either mitigate or defer global warming and avoid dangerous climate change.

Improving the Economic Breeding Index of a Herd Launched by the Irish Cattle Breeding Federation in 2001, the EBI is a single figure index aimed at helping farmers identify the most profitable bulls and cows for breeding dairy herd replacements. It comprises of information on seven sub-indexes related to profitable milk production. These are; (1) Milk production, (2) Fertility, (3) Calving performance, (4) Beef Carcass (5) Cow Maintenance (6) Cow Management and (7) Health. Using multiple data sources, the EBI provides farmers with the data and information they need to improve the genetic merit of their herd over time. Increasing this genetic merit of a herd via EBI has the capacity to reduce emission intensities through four mechanisms:

Much of the answer lies in farm efficiency: if we can produce food with fewer inputs, then this reduces emissions to the atmosphere and costs to the farmer. This will be achieved through adoption of measures such as dairy EBI, beef genomics, improved animal health, extending the grazing season, and increased use of sexed semen. Beyond this, improved nutrient management planning, particularly optimising soil pH, in combination with optimal use of slurry (via low emissions spreading techniques) and legumes, will help increase nitrogen efficiency and reduce nitrous oxide emissions. In addition, enhancing soil carbon sequestration3 and reducing soil carbon losses are key strategies to reduce the dairy sector’s emissions. Teagasc Return of the MACC, 2020

› Improving fertility reduces calving interval and replacement rate, thus reducing biogenic methane emissions per unit of product. › Increasing milk yield and composition increases the efficiency of production, which decreases emissions per unit of product. › More compact calving can increase the proportion of grazed grass in the diet and reduces culling and replacement rates. › Improved survival and health reduce deaths and incidence of disease, leading to higher productions levels and lower replacement rate. (Teagasc & Bord Bia, 2020)

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

Improving Water Quality The Agricultural Sustainability Support and Advice Programme (ASSAP) works with farmers to help improve water quality. Water policy and management in Ireland is managed through the Water Framework Directive which has set the country a target of achieving ‘good status’ for all its waters. Despite a lot of good work over the last 20-30 years, however, Ireland is falling short in achieving this target and water quality has remained static with no significant improvement (or decline) being recorded (EPA State of Environment Report, 2016).

As a result, the Government is adopting a more collaborative approach to facilitate improvements in water quality. The Environmental Protection Agency (EPA) has identified priority water catchments or ‘Priority Areas for Action’ across the country where the status of the water is at risk of declining due to a range of both agricultural and non-agricultural pressures. In these priority areas, ASSAP is focusing its resources on addressing agricultural pressures and involves scientists who assess the streams as well as advisors who work in partnership with farmers. Where an agricultural pressure is identified, farmers in the area

receive the offer of a free farm visit from an ASSAP advisor. The purpose of the visit is to meet with the farmer and assess the farm for any potential issues that may be having an effect on the water quality in the local catchment. Practical advice is given to farmers to ‘break the pathway’ and prevent nutrients from entering the water. Examples of measures supported include riparian margins (strips of natural vegetation along the edges of natural watercourses); fencing to stop animals access to streams; more suitable siting of troughs and feeders, improved use of fertilisers and slurries as well as better yard management.

Extending the Grazing Season While Ireland is blessed with a temperate climate and ample rainfall, dairy cows are still required to winter indoors, as inclement weather and wet soil conditions reduce the amount of grass available. Moreover, grazing on pastures during the winter months can lead to longer-term damage to the grasses (known as poaching) where livestock trample or eat grass seedlings. In response, farmers have tended to keep livestock indoors over the winter months. But by implementing an on/off grazing system, farmers can minimise poaching and extend the length of the grazing season. This helps to lower GHG emissions (and reduce costs to the farmer) in two ways: › Grazed grass in the early and late season is a higher quality, more digestible feed than grass silage, leading to improvements in animal productivity and a reduction in the proportion of dietary energy lost as methane. › The shorter housing season leads to reduced slurry methane (CH4) and nitrous oxide (N2O) emissions from slurry storage. Energy use from slurry spreading is also reduced.

It has been estimated that for every 10-day increase in dairy grazing season there is a corresponding 1.7% reduction in dairy GHGs (Teagasc & Bord Bia, 2020). Improved energy efficiency and renewable energy Energy usage accounts for a relatively small amount of total system emissions on dairy farms. However, they can and are being significantly reduced by farmers across the country. A number of areas have been identified as having significant potential to reduce energy costs and energyrelated emissions: › Ensuring effective pre-cooling of milk through a Plate Heat Exchanger. › Using variable speed drive (VSD) Vacuum Pumps. › Using energy-efficient water heating systems. › Installing low energy/ highefficiency lights on farm. Origin Green – Sustainable Dairy Assurance Scheme The Sustainable Dairy Assurance Scheme (SDAS) was developed by Bord Bia in cooperation with milk

producers, processors and regulatory authorities. It is designed to assist in securing new and existing markets for Irish dairy produce. It sets out the criteria for best practice in Irish dairy farming and assesses and records data to demonstrate the sustainability of Irish dairying in a systematic way on an individual farm level. It provides the necessary proof to customers of dairy products that milk has been produced under both sustainability and quality assurance criteria.

Today, nearly 100% of Irish dairy farmers are certified by SDAS, meaning consumers are guaranteed the highest quality, sustainable dairy products. SDAS plays a critical role in underpinning and underlining Ireland’s grass-fed message to consumers around the world. With the Sustainable Dairy Assurance Scheme in place, Ireland will be the only country systematically measuring and improving its environmental performance at a national scale. The scheme is fully accredited under ISO 17065.

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

Irish case study: Improving sustainability, Kieran Hearne, Co. Waterford

Rathgormack, Co. Waterford is home to Kieran Hearne, his wife Ann, their four children (Fiona & Stephen pictured below) and Kieranâ&#x20AC;&#x2122;s mother, Ellen.

When Kieran started farming in 1992, the family had a herd of 28 dairy cows, together with some beef cattle, sheep and poultry. Over time, the Hearne’s farm expanded to become increasingly specialised in dairying and rearing breeding bulls. Today, the Hearne’s milk 200 cows on 52 hectares. Since he began farming, Kieran has held a keen interest in improving the environmental sustainability of his farm. Some of the many actions he has undertaken include: › Nitrogen Use Efficiency: Animal slurry is spread with low emissions slurry spreading technology; protected urea is spread during the grazing season to reduce GHGs. › Soil Quality: Regular soil sampling is undertaken to establish field-specific soil requirements. Annual nutrient management plans are developed to target nutrients to soils that have greatest requirements. › Protecting Watercourses: Kieran’s farm is part of the Clodiagh river catchment (with watercourses running through his farm) and he is actively involved in the ASSAP programme to maintain and improve its water quality.

› Water Quality: Bridges have been installed where cows cross watercourses. Steams are fenced to exclude livestock. There has also been additional investment in sheds, cubicles and slurry storage facilities. › Energy Use: Plate coolers are used to cool milk, while recycled water is used for washing the collecting yard. LED lights reduce electricity use on the farm. › Biodiversity: The Hearne’s have planted many hedgerows on the farm, including mixed species and hedgerows protected by fencing, Hedgerows are now cut on a 3 to 4 year rotation. The Hearne family maintain that ensuring good quality grass is available to their cows for as long as possible in the year as well as providing high quality silage for winter feed, makes a big contribution to the high quality of their milk. Kieran aims for a long grazing season targeting 290 days in the field every year. Cows are generally turned out to pasture on the 14th of February each year, with the target housing date being 25th November (Teagasc, National Quality Milk Event, 2020).

C H A PT E R 2 C L I M AT E C H A N G E & S U STA I N A B I L I T Y

Smart Farming is a voluntary resource efficiency programme that works with farmers to improve farm returns while enhancing the rural environment.

Smart Farming Smart Farming’ is a resource efficiency programme run by the Irish Farmers’ Association (IFA) in partnership with the EPA. It focuses on delivering the double dividend of improving farm returns while enhancing the rural environment through better resource management.

Headline 2019 results include:

€6,336

Average cost savings identified on the participating farms

10%

Average greenhouse gas emissions reduction

€8,035 Dairy farms represented the largest average cost savings of the participating farms

€5,579

24%

23%

Cost savings identified on participating livestock farms

Overall savings due to addressing soil fertility

Overall savings due to good grassland management on participating farms

Headline 2018 results include:

€7,170

Average cost savings identified on the participating farms

Average greenhouse gas emissions reduction

€6,300

42%

Cost savings identified on participating livestock farms

Overall savings due to addressing soil fertility

€8,280 Dairy farms represented the largest average cost savings of the participating farms

17%

Overall savings due to good grassland management on participating farms

Farmers who participate in the programme are supported to identify ways to lower greenhouse gas emissions by 5-7% and to simultaneously reduce their costs by at least €5,000 by implementing simple actions at farm level. Actions taken include making better use of resources across soil fertility, energy, grassland, water, feed, waste management, machinery/equipment and time management. Smart Farming collaborates with Ireland’s leading academic and advisory bodies, state agencies, and technical institutions. The programme strives to support Ireland’s delivery of the UN Sustainable Development Goals, specifically SDG’s on quality education, economic growth, climate action, life on land and partnerships for the goals.

2019

Farmers who took the Smart Farming challenge identified ways to reduce average costs by over €6,300 and their climate impact by 10%.

2018 The cost savings and environmental measures identified in the assessments represent Smart Farming’s best endeavours to improve resource efficiency and farm incomes, as well as enhance the environment, and are dependent on the recommendations being acted upon.

Source: Smartfarming.ie, 2020

AVERAGE SAVINGS

€6,300

AVERAGE SAVINGS

€7,170

Participating farms identified costsavings of €7,170 on average and ways to reduce greenhouse gases by 9%.

Seaweed making waves in farming Ireland has a long history of handharvesting almost 600 types of seaweed growing along the 7,800km Irish coastline. Seaweed has been used as food for humans, feed for animals, fertiliser to grow more food and is known for its health-giving properties. In recent years there have been numerous studies conducted to evaluate the environmental benefits of seaweed in agriculture, both as a fertiliser and as feed supplement to help reduce biogenic fermentationbased methane emissions. Natural fertiliser: Seaweed fertiliser is a natural biological system that works in harmony with the plant-soil ecosystem. It has been used by farmers in Ireland, especially those on the Atlantic Coast, for centuries.

Lowering emissions: In recent years, researchers around the globe have discovered that feeding and supplementing livestock feed with seaweed can significantly reduce biogenic methane, a by-product of the digestive process in cows (FAO, Reducing Biogenic Methane for improving food security and livelihoods, 2020). Researchers at James Cook University in Queensland, Australia, found the addition of less than 2% dried seaweed to a cow’s diet could reduce their biogenic methane emissions by as much as 99%. Researchers from the University of California, Davis, found in 2018 that biogenic methane emissions were reduced by 24% to 58% in a dozen cows that ate one variety of the ‘Asparagopsis’ seaweed.

Here in Ireland, research on feeding seaweed to cattle to reduce biogenic methane is underway. As part of a trial undertaken by social and environmental start-up DúlaBio, 21 beef cattle were fed a seaweed supplement at 0.5% along with their regular haylage diet4. The seaweed supplement was made from a mix of several seaweed species present in Ireland.

The initial results have shown an incredible 79% reduction in biogenic methane emissions. (IFJ, 2020)

Seaweed can directly increase soil organic matter by activating various microorganisms, thereby increasing the biological effectiveness of the soil. Recent studies such as Seaweed Fertilizers in Modern Agriculture have demonstrated that seaweed fertiliser compares favourably with chemical fertilisers. Non-toxic and harmless to humans and livestock, seaweed fertiliser adds no emissions to the environment and is classed as a high-quality and low-cost fertiliser. It is rich in nutrients and contains a large amount of non-nitrogenorganic matter, including minerals and vitamins such as potassium, calcium, magnesium, iron, zinc, and iodine.

4. Hay is cut when grass is mature and left to dry in the field before being baled and stored Haylage tends to be cut earlier in the season and is left to wilt for a shorter period of time in the field before being baled and wrapped in several layers of plastic, Tracey Hammond, 2019.

Chapter 3

Biodiversity

C H A PT E R 3 B I O D I V E RS I T Y

Biodiversity Biodiversity is essential; without it there would be no life.

Biodiversity - the variety of life on Earth, including plants, animals, fungi, micro-organisms, and the habitats in which they live - and the ecosystems that living species form, provide us with food, materials, medicines, recreation, health and wellbeing. They clean the water, pollinate the crops, purify the air, absorb vast quantities of carbon, regulate the climate, keep soils fertile, provide us with medicine, and deliver many of the basic building blocks for industry. Deserts, rainforests, oceans and seas, wetlands, grasslands and soils are all examples of ecosystems. The more biodiversity there is, the stronger the ecosystem because small changes will have less of an effect on its stability.

Biodiversity boosts ecosystem productivity with each species no matter how small having an important role. › A larger number of plant species means a greater variety of crops. › Greater species diversity ensures natural sustainability for all life forms. › Healthy ecosystems can better withstand and recover from a variety of disasters. (globalissues.org, 1998-2020) Biodiversity is the basis of agriculture. It has enabled farming systems to evolve ever since domesticated agriculture was first developed some 10,000 years ago. It is the origin of all species of crops and domesticated livestock and the varieties within. It is also the foundation of ecosystems essential to sustain agriculture and human well-being (CBDA, 2008). Over recent decades, however, global biodiversity has faced enormous challenges. Human activities have had an increasingly serious impact on biodiversity: rapid population growth, climate change, intensive land use and demand for the planet’s natural resources have all resulted in a dramatic loss of biodiversity and causing damage to habitats for species. The decline of biodiversity has consequences for everyone, threatening food and water security, undermining the ability to control climate and even putting humans at

a greater risk of pandemic diseases. The number of species on the planet is one way of calculating biodiversity. Findings published in The Living Planet Report 2018 states that “humanity has wiped out 60% of mammals, birds, fish and reptiles” between 1970 and 2014 (WWF, 2018). To protect human existence and wellbeing it is vital to safeguard it for the future of the planet. The EU Biodiversity Strategy In May 2020, the EU Commission released a new strategy to strengthen and preserve biodiversity. This Biodiversity Strategy sets high ambitions for restoring biodiversity in Europe, and is a part of the EU Green Deal, highly interlinked with other strategies such as the Farm to Fork strategy. Adopted during the height of the COVID-19 pandemic, the Biodiversity Strategy also aims to build on societies’ resilience to future threats such as climate change impacts, forest fires, food insecurity or disease outbreaks following the Covid-19 pandemic. The stratgey aims to establish protected areas for at least 30% of land and 30% of sea in Europe, and to restore degraded ecosystems at land and sea across Europe by:

› Reducing the use and risk of pesticides by 50% by 2030. › Restoring at least 25,000km of EU rivers to a free-flowing state. › Planting 3 billion trees by 2030. › Unlocking €20 billion per year for biodiversity through various sources, including EU funds and national and private funding. › Putting the EU in a leading position in the world to address the global biodiversity crisis and mobilising international partnerships for an ambitious new UN Global Biodiversity Framework at the Conference of the Parties to the Convention on Biological Diversity in 2021. (European Commission, 2020)

By releasing both the Farm to Fork and Biodiversity Strategies at the same time, the EU is acknowledging the need to support farmers in a food system, that works with nature and is not against it and that this must become the norm in Europe. (BWI, 2020)

› Increasing organic farming and biodiversity-rich landscape on agricultural land. › Halting and reversing the decline of pollinators.

C H A PT E R 3 B I O D I V E RS I T Y

Biodiversity is critical for safeguarding global food security, underpinning healthy and nutritious diets, improving rural livelihoods, and enhancing the resilience of people and communities. We need to use biodiversity in a sustainable way, so that we can better respond to rising climate change challenges and produce food in a way that doesnâ&#x20AC;&#x2122;t harm our environment. JosĂŠ Graziano da Silva Director-General, FAO

Biodiversity in Ireland Ireland is proud of its natural, grass-based farming systems. Grassland accounts for 90% of the agricultural land area (DAFM, 2019), which forms a solid basis for supporting wildlife. Grass itself protects the soil and can make a significant contribution to maintaining biodiversity and the healthy environment necessary to support it. Farmersâ&#x20AC;&#x2122; actions throughout their farmland play a key role in maintaining and developing habitats and wildlife, whilst also reducing greenhouse gas emissions.

Farmers can be a significant catalyst in resolving the global biodiversity crisis. Ireland is a world leader in the implementation of innovative and highly effective agri-environment schemes that provide payments to farmers for biodiversity results achieved through appropriate management (Burren Life, 2015). The benefits of incorporating biodiversity into agriculture range from enhancing soil health, habitat establishment, biological pest control, nutrient cycling, erosion resistance, fertiliser reduction, infiltration, and the prevention of runoff into waterways.

Some simple and low-cost actions to improve biodiversity which are being embraced by the Irish farming community include:

Native Hedgerows and Trees Planting native trees and hedgerows such as whitethorn, holly, blackthorn, and gorse to increase wildlife value and natural habits. These also provide natural cover for wild birds.

Conservation Buffers These strips of land, or wide areas, between crop fields can filter pollutants, reduce soil erosion, increase pollination, and slow runoff. They are most effective in areas with hilly terrain. Other buffers may include those along the edges of watercourses (riparian buffers), filter strips, field borders, contour strips, grassed waterways or windbreaks.

Pollinator Patches There are 98 species of bees in Ireland, one-third of which are threatened with extinction. By incorporating food and shelter on their land, farmers can help protect these and other insects. Allowing trees and saplings to grow in hedges, planting wildflower meadows and pollinator patches with diverse ranges of flowers, and using fertilisers and pesticides in a safe way can help maintain a healthy supply of food throughout the year for these natural pollinators. Maintaining stone walls and field margins is also important to sustain insectsâ&#x20AC;&#x2122; ecosystems.

C H A PT E R 3 B I O D I V E RS I T Y

Irish case study: Biodiversity, Shane Fitzgerald, Co. Waterford

Shane Fitzgerald is a young, third generation, dairy farmer milking 210 cows alongside his family in Portlaw, Co. Waterford.

Shane discusses the importance of biodiversity and the actions he and his family take to allow room for nature on their 90-hectare farm.

"A biodiversity baseline assessment was recently carried out on our farm as part of a study conducted by Teagasc. This baseline identified the biodiversity features present on the farming platform and the management practices associated with them. The biodiversity features on this farm account for 18% of the farming platform area: › The hedgerows on our farm are networks for nature that provide nesting sites and song posts for birds, cover for small mammals and birds, and space for native plants to grow which in turn provide various food sources for pollinators and birds. › The watercourses that flow through the farm provide further connections for biodiversity and space for flora and fauna to thrive along the banks and waterbed, and in the water. › The woodland grove and the low-input pasture are both spaces on the farm which support a range of insects, birds, mammals, plants and trees.

› The Whooper Swans that arrive each winter to feed on our green pastures are a unique feature of our farm. The paddocks that these large, migratory birds feed on make up almost 10% of the farming platform. Whooper swans have been identified on the amber list for birds of conservation concern in Ireland and we welcome their arrival each year. Biodiversity Management Practices We maintain the high level of biodiversity on our farm by keeping best management practices in mind and applying some simple yet effective measures: › When it comes to hedgerow management, we cut our hedges in rotation and from a dense base up to a point to give them a triangular profile. This ensures that hedge-nesting birds have enough cover above and below their nests to protect from predators. We also allow thorn trees, like whitethorn and

blackthorn, to grow and mature along the hedges. This provides for the pollinators and the birds as these trees produce flowers and fruit right throughout the year. › All watercourses are fenced off with 1.5 metre-wide margins and animals are not permitted to drink directly from any watercourse. These practices allow vegetation to grow along the bank and avoids damage and pollution to the waterbed, protecting the instream biodiversity habitat. › Currently, we have 1 metre wide field margins along all hedgerows and grass banks. These field margins are not cultivated and only spot spraying of noxious weeds is practiced. We plan to increase the width of these margins over time. › Low input pasture is managed with lower rates of fertiliser, no pesticide usage and light grazing. This has created a more diverse sward with a greater variety of plants and wildlife. › We use LESS slurry spreading equipment and protected urea to reduce ammonia losses, protecting plant and animal species

diversity. A 5-metre and a 2-metre buffer zone are maintained along permanent boundaries when applying slurry and fertiliser respectively, to protect biodiversity features. A Plan for Biodiversity We have also developed a unique Biodiversity Management Plan that complements our farm plan and increases the sustainability of our enterprise. In addition to the continuation of positive practices already in place on our farm, our Plan also involves: › Creating a pollinator patch and bee scape in the farm yard. This includes native Irish wildflowers that provide an added food source for pollinators and an exposed southerly facing earth bank that offers shelter for mining solitary bees. › Planting a new native hedgerow which will extend the connections and corridors for nature throughout the farming platform and reduce the average field size from 7 hectare to 6.5 hectare on our farm.

A biodiversity plan provides us with services that benefit both environmental and social aspects of our farm. The management of biodiversity fits into our farm system. The actions we take around the farm to protect and improve biodiversity involve minimum effort, time and cost but are hugely beneficial to nature and contribute greatly to the sustainability of our farm."

Improving the value of biodiversity on our farm is important to us. When I think about improving biodiversity, I always start with the habitats that are already in place on the farm and how these can be maintained and enhanced to increase their value for biodiversity. It is only after this that I consider creating new habitats where suitable. Shane Fitzgerald Portlaw, Co. Waterford

Chapter 4

The Importance of Dairy in a Sustainable Diet 39

C H A PT E R 4 T H E I M P O RTA N C E O F DA I RY I N A S U STA I N A B L E D I E T

Sustainable Food

There is growing global awareness that the food we eat impacts not just human health, but that of the planet.

importantly to a healthy life for present and future generations. Sustainability is about more than just the environment. It is about how agriculture and nutrition must balance social, economic and environmental priorities.

All food systems, from primary production through to consumption, depend on the natural resources of the planet such as water, fertile soil and biodiversity.

To be sustainable, a diet must be:

How food is produced, how it gets to our plate, over dependence on certain foods and a lack of diversity in diet all have significant impact on climate and nature. Sustainable diets and food systems are a continually evolving, complex area. Over recent decades there has been considerable debate and research into what constitutes a sustainable diet. What is clear, however, is that a sustainable diet is one that has a low environmental impact, contributes to food and nutrition security, and

› Nutritionally adequate safe and healthy; › Economically fair and affordable; › Protective and respectful of biodiversity and ecosystems; › Culturally acceptable and accessible. (FAO Sustainable Diets and Biodiversity, 2019) Delivering affordable, nutritionally adequate, safe and even culturally or religiously acceptable food is essential for a food system to be sustainable. But this alone is not enough. To be sustainable, a food system also should limit food waste and food losses, to minimise present and future impact on the environment and society.

Food systems currently account for about 30% of the world’s energy consumption and over 20% of total GHGs. FAO, Energy Smart Food For People & Climate , 2011

Production

Waste

A Sustainable food system integrates elements to enhance environmental, economic, social and nutritional health for all

Consumption

Processing

Distribution

A food system is the path that food travels. It includes producing, processing, packaging, transporting, marketing, consuming and disposing of food. A healthy and sustainable food system incorporates all of these elements to enhance economic, environmental, social and nutritional health for all.

The balance and the tradeoffs between agro-ecosystems integrity and social well-being are at the core of sustainable food systems. The sustainability of a food system is locally and possibly seasonally determined. There is no such thing as a global sustainable food system. CIAT (International Center for Tropical Agriculture) 2017

C H A PT E R 4 T H E I M P O RTA N C E O F DA I RY I N A S U STA I N A B L E D I E T

The challenge of feeding a growing population if no changes are made

There are approx. 7.3 billion people on Earth today

Today

2 billion

Food production must increase by

overweight or obese

50%

820 million

undernourished

is lost 1/3 ofor food wasted

Less than 3% of global GHGs come from milk production (FAO, 2015)

2050

By 2050, the world population will grow to an estimated 9.7 billion

Dairy contributes positively to fulfilling the UNâ&#x20AC;&#x2122;s Sustainable Development Goals

Do some foods have a greater impact? In a broad sense, foods of animal origin tend to have a greater environmental impact compared to foods of plant origin. However, there are exceptions and it is over-simplistic to consider whole categories of food as either 'good' or 'bad'. To fully evaluate the environmental impact between foods, consideration to other important factors such as the quantity eaten, the nutritional value, how and where they are produced and the 'food miles' travelled to reach a consumer are required. The Importance of dairy in a sustainable food system and diet Dairy makes a significant contribution to health and livelihoods throughout the world. While dairy has many positive impacts, it must be acknowledged that there are also environmental impacts. While 14.5% of global GHGs arise from livestock (based on a Life Cycle Assessment of all emissions), less than 3% of GHG emissions come from milk and dairy production (FAO 2015). Dairy certainly contributes to the issue of global warming but it is not a leading cause. This must also be balanced against the role that dairy plays as a source of affordable nutrition in diets all over the world. Today, particularly in developed nations such as Ireland, many are unaware of the positive contribution the dairy industry plays in meeting the UN Sustainable Development Goals. Dairy is an important driver towards ending hunger, achieving food security and improving the nutritional value of diets in a sustainable manner (EDA, 2017).

Given its nutrient-rich package, dairy has the ability to provide the world's population not just basic nutrition, but better nutrition... Dairy can make a significant contribution towards meeting the global challenges of nutritional security, sustainability and reduction in diseases related to poor quality diet. FAO, 2018

Food is essential for human survival and good nutrition is vital for health. The number of people the world must feed continues to grow and it is estimated that the world population will reach 9.7 billion by 2050. If no changes are made, food production will need to increase by 50% to meet these demands. This brings an urgent need for more efficient solutions to producing enough nutritious food. Crucially, these solutions must simultaneously minimise the impact on the planet as much as possible.

C H A PT E R 4 T H E I M P O RTA N C E O F DA I RY I N A S U STA I N A B L E D I E T

Key aspects of dairy's importance › Eating healthily is essential for overall health and wellbeing. Dairy products like milk, cheese and yogurt are an important part of a healthy and balanced diet. They are a rich source of essential nutrients including protein, fats, vitamins and minerals such as calcium and iodine › Dairy requires no cooking, so it is an accessible and affordable convenience food. › Livestock plays a crucial economic role for around 60% of rural households in developing countries. It contributes to the livelihoods of about 1.7 billion people in the developing world. Livestock, including dairy, provides communities with nutritious foods, as well as jobs which promote gender equality, livelihoods and stronger national economies. › Cows can graze on land that is not suitable for crop growth. A study by the FAO found that livestock rely primarily on forages, crop residues and by-products that are not edible to humans. In addition, production systems contribute directly to global food security by producing fundamental nutrients such as high quality protein (FAO, More Fuel for the Food Feed, 2017). › Grazing of cows helps to shape the ecosystem, as ruminants play a similar role to wild herbivores who eat vegetation and maintain the landscape. They also fertilise cropland and grassland with manure, improve biodiversity and topsoil formation and are not as intense on land as crop rotation (Paine, 2004).

Milk and Dairy Foods provide a rich matrix of nutrients which contribute to many normal functions in the body

Cognitive function Thyroid function Normal skin

PHOSPHROUS

Bone development Heathy teeth Muscle function Nervous system function Muscle function Blood pressure

Muscle growth Bone development Muscle maintenance

POTASSIUM VITAMIN B2

Reduction of fatigue Red Blood cell formation Immune system function

Bone development Healthy teeth Energy metabolism

CALCIUM PROTEIN

Nervous system function Normal skin Normal vision

VITAMIN B12 VITAMIN B5

Energy metabolism Reduction of fatigue Mental Performance

Source: EU Register of Nutrition and Health Claims made on foods

Cows convert human-inedible materials such as grass into affordable sources of protein and other nutrients, which make a valuable contribution to health. Ireland’s mild, wet climate makes grassland one of the most successful crops in this country. This means that grass-based meat and dairy farming are very reliable methods of food production; in the same way that warmer, more tropical climates are better suited to crops such as exotic fruit or coffee production. NDC, 2020

IODINE

The Children’s Food Pyramid Ireland’s healthy eating guidelines for 1 to 4 year olds

In 2020, Ireland’s Department of Health published its first-ever set of recommendations around the nutritional needs of children between the ages of one and four.

The guidelines were based on scientific recommendations prepared by the Irish food safety watchdog, the Food Safety Authority of Ireland5. The report highlighted overall advice on recommended healthy eating habits, the various food categories and portion sizes to give to children in this age group. In both the scientific recommendations and the published guidelines, milk was identified as a key food because it is an important source of a range of nutrients, including protein, and is a critical source of calcium.

The guidelines recommended that: 1. A daily intake of 550ml of milk, or equivalent amounts of yogurt or cheese, should be provided (where 200ml of milk is equivalent to 125g of yogurt and 25g cheese). 2. The use of plant-based milk replacement beverages such as almond ‘milk’, coconut ‘milk’ and rice ‘milk’, are not recommended as they were found to be nutritionally inadequate. 3. Non-dairy soya ‘milks’ can be offered to children who are allergic to cow’s milk. These should be unsweetened and fortified with calcium.

The Children’s Food Pyramid Guidelines Foods and drinks high in fat, sugar and salt Not every day

Fats, spreads and oils In very small amounts

Meat, poultry, fish, eggs, beans and nuts 2-4 Servings a day

Milk, yogurt and cheese 3 Servings a day Vegetables, salad and fruit 2-5 Servings a day Vegetables, salad and fruit 3-6 Servings a day

Note: The Children’s Food Pyramid above shows examples of foods on each food shelf. It does not represent the amount of food a 1 to 4 year old child should eat every day. Source: Government of Ireland, 2020

5. Scientific Recommendations for Food-Based Dietary Guidelines, prepared by the Food Safety Authority of Ireland, 2020

C H A PT E R 4 T H E I M P O RTA N C E O F DA I RY I N A S U STA I N A B L E D I E T

Expert view Dr Stephan Peters Sustainable diet is a delicate balance

A sustainable diet must be healthy for both people and planet. But composing a sustainable diet is a delicate balance - a switch of a few food items can affect nutritional value and footprint significantly. Modelling tools such as the Dutch developed Optimeal help understand the impact of food choices. For instance, replacing animal-based foods with plant-based does not necessarily lower the diet’s carbon footprint. The modelling tool Optimeal has been developed by The Netherlands Nutrition Centre and Blonk Consultants using the life-cycle assessment methodology to calculate the environmental impact of food from production to consumption. Optimeal and related tools are highly relevant in light of current public conversation on health and sustainable transformations of food production and consumption. A public conversation that sometimes simplifies the dichotomy between plant or animal-based foods in terms of sustainability according to Nutrition Research and Food Legislation Manager at the Dutch Dairy Association (NZO), Dr Stephan Peters. “Omitting dairy products actually does little to lower the carbon footprint of your diet. The amount of vegetables you need to replace for the nutrients and vitamins of dairy products eventually results in the same carbon emissions and land use as dairy,” said Dr Peters. The Optimeal model calculates nutritional,

environmental and climate impact when a category of food is omitted or replaced. “Essentially, Optimeal illustrates what you need in order to replace the nutrients you exclude. Of course, it is a standardized model, but it gives insights for composing both healthy and sustainable diets. For instance, replacing dairy has almost no effect on the environmental impact – but it has a grand effect on the amount of vegetables you need to consume.” The simple explanation for this lies in the nutritional value of dairy. “The nutrients from dairy have to be compensated by other food products and not individual nutrients. This means that not only protein needs to be replaced, but also calcium, vitamin A, B12, B6 and more,” he explains. Healthy, Sustainable, Affordable and Acceptable Optimeal takes point of departure in a reference diet that follows the officially recommended diet and nutritional intake in the Netherlands. Also, it has adopted the four dimensions of sustainable diet as it is defined by FAO, the UN’s Food and Agriculture Organization – namely health, sustainability, affordability and cultural acceptability. Therefore, the model is designed to propose diets as close to the recommended diet as possible with respect to these four dimensions. Dr Peters elaborates: “A diet could easily have a low emission but at the

same time be unhealthy, expensive or unfamiliar. For instance, a very large amount of vegetables is more costly. Or candy and snacks are cheap, but definitely unhealthy. That is why we strive to follow the recommendations of FAO.” No easy conclusions According to Dr Peters, the full potential of the modelling tool is yet to be fulfilled: “We want to be able to give more nuances to the model. By expanding the food groups, we can expand the dimensions of the environmental impact to include water consumption, biodiversity and more. Right now, we are working on being able to show the economic costs of replacing foods,” he explains. Until now, Opitmeal has primarily been recognised in the European science community. But according to Dr Peters, it has the potential for greater impact outside academia. “The model’s insights could qualify the public debate. The common notion that animal-based foods always have a higher environmental impact than plant-based sometimes become too simplified. There are more consequences than what is usually presented by, or to, policy makers for instance,” he says. Therefore, to Dr Peters, it is important that we treat the debate on sustainable food with respect and restrain from fast conclusions.

When you change diet patterns, it sometimes comes with totally unexpected consequences. It is a delicate balance, and you must monitor the consequences critically. We tend to forget this.

Dr Stephan Peters has the role of Dairy foods in a healthy, sustainable diet in Europe at the Dutch Dairy Association (NZO)

Previous to his appointment at NZO, Peters worked as the Knowledge and Quality Manager at the Netherlands Nutrition Centre. Stephan, who has a PhD in clinical nutrition, specialises in the translation of complex food science issues into clear consumerfriendly information.

C H A PT E R 4 T H E I M P O RTA N C E O F DA I RY I N A S U STA I N A B L E D I E T

Expert view Dr Brad Ridoutt Dairy is part of most low emission diets, according to new research

New research study from the Commonwealth Scientific and Industrial Research Organisation in Australia (CSIRO) has found that nearly all Australian diets with lower greenhouse gas emissions, include dairy.

This indicates that dairy plays an important role in a healthy and sustainable diet says Dr. Brad Ridoutt, Principal Research Scientist at CSIRO. The study recently published in European Journal of Nutrition examined a group of 1,732 Australian adult diets with above average diet quality score and markedly lower GHG emissions (43% below average). “Analysing these diets, we found that 90% of the low emission diets contained dairy. This clearly demonstrates that you don’t need to exclude dairy to have a diet with a lower impact,” Dr Ridoutt explains.

Dr Brad Ridoutt Principal Research Scientist Dr Ridoutt is a Principal Research Scientist with Australia’s national science agency – The Commonwealth Scientific and Industrial Research Organisation (CSIRO). His expertise is in life cycle sustainability assessment in the agriculture and food sectors. Dr Ridoutt is engaged in a range of international processes relating to the standardization of sustainability assessment and environmental labelling.

In addition, the study showed that dairy foods are an important source of nutrients. Among these lower GHG emissions diets, those with higher levels of dairy intake were more likely to achieve recommended intakes of a broad range of nutrients. “The evidence points to dairy avoiders as missing out on nutrients. And this is not only because dairy foods are nutrient rich. We assessed the complete diet and a higher consumption of dairy foods seems to be associated with a more nutrient dense dietary pattern,” Dr Ridoutt elaborates. “These findings refute the argument that dairy must be excluded from

low-emission diets,” he says and points out: “There are a lot of suggestions going around about lower GHG emission diets. Often, certain foods are excluded. The problem is that many of these diets are linked to poor nutritional and health indicators.” There is no such thing as the perfect diet Dr Brad Ridoutt argues that all food items should be seen in the context of the complete diet. To argue any individual food product is sustainable or not is too simplified. According to Dr Ridoutt this is the strength of the study – the investigation of actual diets and the enormous variation that exists. “We looked at what real people eat. We didn’t look at a fixed, categorized diets or a single food product. That would have no practical value. In reality, there is no perfect diet. A perfect diet is purely an academic concept.” Asked if you should include dairy in the diet if you strive to eat sustainably, Dr Brad Ridoutt replies: “There are many ways to eat a healthy and sustainable diet, and there needs to be flexibility and room for individual preferences. Eating healthy and sustainable does not demand excluding milk, cheese and yogurt. On the contrary these foods can be a critical source of nutrients in a sustainable diet.”

Supporting data on results

When diets met the recommended intake of dairy foods described in the Australian Dietary Guidelines, 94% met the recommended intake of calcium, 97% met the recommended intake for protein and a similar percentage met the recommended intake of vitamin B12. When these diets contained low levels of dairy foods, only 5% met the recommended intake for calcium, 72% for protein and 47% for vitamin B12.

We looked at what real people eat. We didnâ&#x20AC;&#x2122;t look at a fixed, categorized diets or a single food product. That would have no practical value. In reality, there is no perfect diet. A perfect diet is purely an academic concept.

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