Issue No. 001
Summer 2021
Dairy in a Healthy and Sustainable
Irish and European Food System From dawn to dusk, 365 days a year, Ireland’s dairy farmers are hard at work on family farms - from Clifden to Carlingford, Mizen to Malin - producing sustainable and nutritious Irish milk and dairy. Ireland is blessed with perfect conditions for the production of dairy. Our temperate weather and abundance of rainfall enable Ireland’s 1.5 million dairy cows to spend 9-10 months of the year outdoors foraging on fresh, natural grass – the way cows have been sustainably farmed on the island of Ireland since Neolithic times. Today we celebrate this proud heritage while looking with confidence to the future. New generations of men and women are taking the reins at family farms across the country. Innovative new Irish agri-food businesses are joining household names in bringing Irish dairy products to kitchen tables around the globe, delivering €4.4 billion annually to the Irish economy, predominantly to rural and regional communities. Here at home, we are seeing a record increase in dairy consumption amongst Irish consumers, particularly in younger cohorts (under-35), as the Covid-19 pandemic has made them more keenly aware of their diet and where their food is produced. This newsletter from the European Milk Forum, in association with the National Dairy Council, details the role of dairy in a healthy and sustainable Irish and European food system, as well as the actions that Irish dairy farmers are taking to take to put sustainability at the heart of everything they do.
Assessed against these standards Ireland’s dairy farms – and dairy itself – performs exceptionally well. Dairy is an unparalleled source of fresh, safe and healthy nutrition. It is culturally acceptable and economically affordable. When it comes to environmental sustainability, we are the most carbonefficient producer of dairy in the European Union2. Notwithstanding this, dairy farmers recognise that more needs to be done. Each of Ireland’s 18,000+ dairy farmers is at different stages in their journey towards a more environmentally sustainable farm – and this newsletter details actions farmers are taking on their farms to increase environmental sustainability and to safeguard our precious biodiversity. Environmental sustainability does not have a finish line or cut-off point; this journey will be ongoing. There will always be more to learn and adapt to as we strive to meet the challenges of a changing climate and continue to provide a source of sustainable, healthy and nutritious food for generations to come. But we know that Irish dairy farmers are committed to lead the way in sustainable dairy production, while maintaining our heritage of family farming for generations to come.
According to the World Health Organisation and the Food and Agriculture Organisation of the United Nations,1 sustainable healthy diets are dietary patterns that: Promote all dimensions of individuals’ health and wellbeing Have low environmental pressure and impact Are accessible, affordable, safe and equitable Are culturally acceptable Sustainable healthy diets: guiding principles: https://www.who.int/publications/i/item/9789241516648 https://op.europa.eu/en/publication-detail/-/publication/38abd8e0-9fe1-4870-81da-2455f9fd75ad
Zoe Kavanagh,
Chief Executive, National Dairy Council & Spokesperson, European Milk Forum
Inside In the Fields
2
Farmer in Focus
3
Dairy Innovation
4
Sustainable Nutrition
5
Policy Focus
6
Safeguarding Our Biodiversity
7
Consumer Viewpoint
8
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. Through a three-year EU funded campaign, ‘Dairy in A Healthy and Sustainable European Food System’, five national dairy boards in Belgium, Denmark, France, Ireland and Northern Ireland are working in collaboration to highlight the essential role of dairy in a healthy diet, while also reinforcing the dairy sector’s positive contribution to society and the environment through a sustainable, locally-produced food system. Join the conversation on social media via: #SustainableDairyEU
1 2
THIS CAMPAIGN IS FINANCED WITH AID FROM THE EUROPEAN UNION
In the fields
Environmental Sustainability in Action Thanks to our temperate climate, plentiful rainfall and proud history of dairy farming over countless generations, Ireland is recognised as a world leader in environmentally sustainable dairy farming. But like every other sector of society, dairy farmers recognise that more work needs to be done to meet our global commitments. All across the country, dairy farmers are taking steps to improve the environmental sustainability of their farms – all while continuing to deliver healthy, nutritious and delicious dairy products. Some of the key areas of focus include:
Soil Fertility: Ensuring that soil remains fertile is a key challenge facing farmers whose herds graze outdoors. While Ireland’s dairy farming is not considered intensive by international standards, ensuring that soils maintain the right balance of nutrients is essential. Farmers today are taking a scientific approach, working with Teagasc and their cooperatives to develop precise soil fertility maps of their fields to better understand their soil, drainage and nutrient demands – and how this can vary from field to field, or in many cases within a field.
Page 2
Grassland Management: Grass measuring is a key tool for the modern dairy farmer, allowing them to understand the weekly nutrient profile of their grass so that they can provide the necessary additional supports and match the animal stocking rates to the field, thus avoiding overgrazing.
Nitrogen Use Efficiency: Nitrogen is essential for plants and grasses but can be depleted by overgrazing. Today’s dairy farmers are utilising protected urea, which is coated with a special urease inhibitor to reduce ammonia emissions, as a more sustainable way to reduce losses of ammonia and emission of Nitrous Oxide, a potent Greenhouse Gas (GHG).
Low Emission Slurry Spreading: Slurry is a natural fertiliser utilised since the dawn of farming as an important source of nitrogen, phosphorus and potassium. Today dairy farmers are focused on targeted application – via technology such as a dribble bar - in the early growing season, or at silage closing time to ensure the most efficient use.
Replacing Chemical Fertiliser with Clover: A growing number of farmers are
incorporating white clover into their grass mix, leading to greater availability of biologically generated nitrogen.
Economic Breeding Index: Is a single figure index aimed at helping farmers identify the most profitable bulls and cows for breeding dairy herd replacements. Over time this can help reduce emissions via improved fertility, increased milk yields, more compact calving and improved animal survival and health.
Improving Water Quality: The Agricultural Sustainability Support and Advice Programme works with farmers to help improve water quality and to break the pathway to prevent nutrients to entering watercourses on farms.
Extending the Grazing Season: By implementing an on/off grazing system, farmers can extend the length of the grazing season. This helps to lower GHG emissions by reducing the amount of time dairy cows are indoors during winter. Research from Teagasc and Bord Bia has found that for every 10-day increase in dairy grazing season, there is a corresponding 1.7% reduction in dairy GHGs.
Energy Efficiency and Renewable Energy: Dairy farmers are also innovating when it comes to energy usage and efficiency. Across the country, we are seeing solar panels, plate heater exchanges, variable speed drive vacuum pumps and highefficiency lights being incorporated on farms.
Dairy in a Healthy and Sustainable Irish and European Food System
Farmer in focus Richard Starrett, Co. Donegal
Countless generations of Irish dairy farmers have worked tirelessly to bring fresh quality dairy products to kitchen tables in Ireland and around the globe. Farmers such as Richard Starrett, from Killendarragh, Lifford, Co. Donegal. A third-generation farmer, Richard lives on the farm with his wife Wendy and their children, David, Holly and John, as well as his parents John and Audrey. Richard studied agriculture in the 1980s and took over the farm in 1994. Today, Richard milks 160 cows on a 64 hectares farm. Since he took over management of the farm, Richard has put a huge emphasis on grassland management, environmental sustainability and the protection of biodiversity. Some of the measures Richard is undertaking on farm include:
“Sustainability is the biggest and most important aspect of farming” Richard Starrett
Grassland management and soil fertility: Grass growth is managed in a paddock grazing system and measured weekly. In high growth periods the paddocks ahead of the cows are measured mid-week to ensure that cows are entering paddocks at the target pre grazing height.
Soil testing: Soil sampling is carried out annually on the farm, with fields sampled in a bi-annual rotation. Where deficits or maintenance are identified, corrective actions such as liming or targeted application of slurry or fertiliser are carried out.
Nutrient management planning: Richard’s farm has a nutrient management plan, which is updated regularly with new soil samples. This plan outlines the soil fertility requirements of the farm and recommends most efficient use of slurry and fertiliser on the farm.
Increased energy efficiency: A 5kw solar panel system provides electricity to operate the coolers in the parlour, as well as heat the water. The milk collected in the bulk tank is cooled by a three-stage plate cooler.
Protection of farm waterways: Livestock have no access to farm waterways in fields and all waterways are fenced off to protect the water quality and avoid pollution.
Hedgerow and conservation areas for habitat protection: Hedgerows are managed on an annual basis to promote biodiversity on the farm and provide extra shelter to livestock.
Low emission slurry spreading: Richard has his own low emission slurry spreading equipment and all slurry on the farm is spread using a dribble bar.
Use of protected urea: The farm has used protected urea since 2018. Richard spreads protected urea throughout the grazing season.
Page 3
Dairy in a Healthy and Sustainable Irish and European Food System
Dairy innovation
VistaMilk The VistaMilk SFI Research Centre is a unique collaboration between dairy farmers and cooperatives, State and third-level research institutes, and leading Agri-Food and Technology companies seeking to positively impact the environment, animal well-being and the health of consumers through innovation and enhanced sustainability across the dairy supply chain. Launched in 2018, VistaMilk brings a scientific and technological focus to Ireland’s dairy sector, supporting an already world-class industry on its journey towards becoming a global leader in sustainable Agri-Tech. Today, it is active across the Irish dairy sector, from pasture to plate, with a host of research projects seeking to improve the economic and environmental sustainability of the sector and to ensure we have a secure food system in Ireland for generations to come. One strategic goal of VistaMilk is to address the targets set out in Ireland’s Climate Action and Low Carbon Development Bill by: a) trying to reduce the quantity of methane emitted by cows and b) benchmarking and evaluating strategies to enhance the capture (known as sequestration) of carbon by Irish grasslands. VistaMilk possesses the only four machines in Ireland that measure methane in cattle. A two-phase research trial is offered to companies wishing to evaluate feed additives for reducing methane emissions. The first phase is a short initial trial to test the efficacy of the product, and the second is a longerterm study to look at the impact on yield,
composition, processing characteristics and sensory aspects of the milk. Several additives have already been tested and these machines are also in use to research the impact on emissions of including clover in the sward, as well as breeding low emitting dairy cows. VistaMilk, in conjunction with Dairy Research Ireland, has also launched a €1.4m collaborative research project to scientifically quantify how much carbon is being captured by Irish soils. The impact of crop management, species and varieties, and fertiliser management on sequestration levels will be analysed to determine the most important factors in maximising the sequestration taking place in our soils. Having accurate data on carbon capture by soils in Ireland is essential to ensure the true carbon footprint of farms can be accurately measured from both outputs and inputs, an issue which is now recognised by the Climate Action and Low Carbon Development (Amendment) Bill 2021. According to Donagh Berry, Director of VistaMilk, the work undertaken by VistaMilk researchers will be a benefit to the sector, to society and to ensuring we meet our global commitments:
Farm Zero C The Farm Zero C project is a collaboration seeking to address the unique challenges of climate change and agriculture, and to investigate the feasibility of creating carbon neutral dairy farming. Farm Zero C is a world-first attempt to achieve a new sustainable business model for farming. A large group of experts, including members from Carbery, Teagasc and University College Dublin have come together on the Shinagh farm near Bandon, Co Cork, with the express aim to achieve net-zero emissions on the farm by 2027 and to ‘farm test’ a series of innovative solutions that can be rolled out to a further 5,000 farms within five years.
Cows being tested for methane emissions by VistaMilk
“The dual objective of reducing emissions per cow through management and breeding strategies, while stimulating greater capture of carbon will clearly and scientifically demonstrate the huge arsenal of tools available to farmers in playing our part to delivering a more sustainable environment for our children as well as ensuring a secure and sustainable dairy sector for future generations to come.” To learn more visit www.vistamilk.ie
Assistant farm manager Alan Murphy with farm manager Kevin Ahern walking through the herd at Shinagh. Credit: Donal O’Leary
The project has recently been awarded a €2 million Science Foundation Ireland future innovator prize, which will enable an interdisciplinary programme of work targeting soil and grassland, animal diet and breeding, biodiversity, life cycle analysis, and renewable energy. The project involves a combination of climate mitigation strategies that seek to reduce the greenhouse gas emissions of farms and increase biodiversity. By doing so it is hoped the project will assess multiple strategies to tackle emissions from animals, slurries and fertiliser use by using ‘integrated renewable energy and bio-refining’ of agricultural waste streams. It also aims to reduce operational costs – an essential success factor for widespread implementation of any sustainability initiatives.
To learn more about the Farm Zero C project, visit www.carbery.com/sustainability/farmzeroc/
Page 4
Dairy in a Healthy and Sustainable Irish and European Food System
Sustainable Nutrition As well as being delicious, milk and dairy products have significant nutritional benefits. Dr Marianne Walsh, Nutrition Manager at the National Dairy Council, explains.
Dairy foods have been an integral part of the Irish diet and food culture for thousands of years. Milk naturally provides a unique range of important nutrients that have recognised roles in contributing to good health. It is a key source of calcium and phosphorus, which contribute to skeletal health, and also provides high quality protein for muscle growth and repair. It is an important contributor to B-vitamin intakes, providing vitamins B2, B5 and B12. These nutrients play important roles in energy metabolism and normal immune function. Iodine contributes to normal cognitive function, with dairy accounting for 44% of iodine intakes in Ireland. With 3% of global greenhouse gas emissions being attributed to milk production, the role of dairy forms an important part of discussions regarding sustainable eating patterns. Ireland is among the best places in the world for sustainable milk production. The grass-based system is extremely efficient, resulting in one of the lowest carbon footprints internationally. When this is considered alongside the nutritional value of dairy and the wealth of research on health, dairy earns its place as part of a healthy, sustainable diet. As well as being nutritionally robust, dairy products are also versatile and affordable – which is a key consideration when addressing nutritional inadequacies across various socioeconomic groups.
Page 5
Healthy Eating Guidelines The nutritional value of dairy is acknowledged by its inclusion in healthy eating guidelines around the world. In Ireland, the Department of Health recommends 3 servings from the ‘milk, yogurt and cheese’ food group each day. National research shows that dairy foods make a substantial contribution to nutrient intakes in the Irish population. Despite the valuable role that dairy plays in providing a range of important nutrients, many Irish people fall short on meeting these guidelines. Currently only 13% of Irish adults achieve the recommended 3 servings per day. Earlier this year, the Food Safety Authority of Ireland published updated scientific recommendations on dietary guidelines for older adults. The report highlighted that the over 65s are the fastest growing age group in Ireland and that specific nutrition considerations are key in supporting healthy ageing. Age-related declines in bone and muscle tissue are among the factors related to decreased mobility and frailty. With calcium and protein contributing to the maintenance of bone and muscle mass, the importance of adequate intakes was highlighted. In 2020, the Authority also published a report outlining food based dietary guidelines for those aged 1-5 years. Milk was highlighted as a key food for young children, with a daily intake of 550ml of cow’s milk, or equivalent amounts of yogurt or cheese, recommended. In addition to this, water and milk were noted as the only drinks suitable for this age group. Overall, the role of dairy in supporting the intake of key nutrients across the life stages continues to be acknowledged as nutrition research evolves. To learn more, visit www. ncd.ie
Dairy in a Healthy and Sustainable Irish and European Food System
Policy in Focus
Key Commitments in the Farm to Fork Strategy The use of pesticides in agriculture contributes to pollution of soil, water and air. The Commission will take actions to:
The European Green Deal and Farm to Fork Strategy The European Union has set a goal of becoming the first Climate Neutral continent by 2050 – and is putting in place a series of policies and programmes to reach this ambitious but essential target. 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. Achieving this goal of climate neutrality will require action from every part of society – from corporations to consumers, from how we power our society and travel to how we eat and sustain ourselves. Agriculture, food production and the dairy industry will be required to play their part – although the challenge here is to balance the reduction of environmental impacts while continuing to meet society’s needs in terms of essential nutrition. The EU’s Farm to Fork Strategy has a very important role in the Green Deal, as it aims to make food systems fair, sustainable and environmentally friendly. Farm to Fork extends to all parts of the food production but specifically as it relates to agriculture and the dairy sector. Page 6
Reduce by
the use and risk of chemical pesticides by 2030
Reduce by
the use of more hazardous pesticide s by 2030
50% 50%
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% Increase to
25%
total farmland under organic farming by 2030
Source: Farm to Fork Strategy, 2020
Dairy in a Healthy and Sustainable Irish and European Food System
Safeguarding Our Biodiversity Biodiversity is the basis of agriculture, the foundation of the food we eat and the nutrition that sustains every single one of us on the planet. Protecting this precious biodiversity is more important than ever – and across the country dairy farmers are taking action.
Over recent decades, global biodiversity has faced enormous challenges, with human impacts – notably rapid population growth, climate change, intensive land use and increasing demand on the planet’s natural resources - resulting in a significant loss of global biodiversity and imperilling habitats for species. Over countless generations, the Irish and European dairy industry has protected and sustained rural biodiversity. Today, this role is more important than ever. 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.
The European Dairy Association (EDA) has identified specific practices and commitments to protect biodiversity including: Reducing ammonia emissions and nitrate leaching, increasing the amount of protein sourced from local land, sustainable soy sourcing as well as practices aimed at soil management and renewal at farm level (e.g. achieving a positive impact on soil, grassland and nature conservation). Today, 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.
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 wildfower meadows and pollinator patches with diverse ranges of fowers, and using fertilisers and pesticides in a safe way can help maintain a healthy supply of food throughout the year for these natural pollinators. Page 7
Glanbia Operation Biodiversity Glanbia and its family farm suppliers are embarking on an exciting new initiative to drive increased planting of trees and hedgerows in the Irish countryside through its Operation Biodiversity programme. The initiative will utilise Glanbia Ireland’s Country Life horticulturalists working with farmers to further enhance and enrich their landscape. Glanbia will donate significant volumes of trees and hedging plants as part of a longterm programme to encourage biodiversity. Already, 81,000 hedgerows and shrubs have been planted in the first 5 months of the project. This initiative builds on the many actions already in progress on farms and the strong foundations put in place by earlier programmes, including Operation PolliNation and Operation WildNation, to allow our pollinators and other species to thrive. Bryan Daniels, an award-winning dairy farmer from Co Kilkenny, said:
“We are always striving to do our very best, to make our imprint on our farm and leave it in even better condition for the next generation. It’s important that every farmer embraces planting trees and hedgerows and Operation Biodiversity is a good way to get involved or to build on your foundations.”
Dairy in a Healthy and Sustainable Irish and European Food System
Irish Consumer Research As part of the ‘Dairy in A Healthy and Sustainable European Food System’ campaign, the European Milk Forum has conducted national research with over 1,500 Irish adults seeking to bring to light Irish consumers’ perceptions of sustainability – in terms of nutritional adequacy, cultural acceptability, economical affordability & environmental protection - and the dairy sector. Zoe Kavanagh, spokesperson for the European Milk Forum in Ireland and Chief Executive of the National Dairy Council said the research findings underscored consumers’ desire to eat more sustainably, as well as the value they place on locally produced, Irish dairy.
“This research clearly highlights the high regard Irish consumers hold for our indigenous dairy industry – recognising that fresh Irish dairy products deliver essential nutrition and that a climate like ours couldn’t be more perfect for the production of sustainable grassbased milk, cheese and yoghurt.” “The research also identifies a clear desire from most consumers to follow a sustainable – or even more sustainable – diet. The consumer demand is there, and it is time for everyone on the supply side – from producers to retailers – to step up to the mark.”
77.4%
83.9%
believe dairy products deliver good nutrition
say that Ireland is a suitable place for dairy production given its climate
61.5%
60.4%
of Irish consumers want to follow a more sustainable diet
55.3
%
are more conscious of the location where food is produced post COVID-19 pandemic
say clearer sustainability labelling would help them follow a more sustainable diet
Irish consumers are now more climate conscious Sustainability actions undertaken by Irish consumers in the past 12 months
90.4%
83.3%
52%
49.3%
Recycling
Choosing regionallyproduced foods
Reducing food waste
Purchasing Fairtrade products
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains.
Page 8
Dairy in a Healthy and Sustainable Irish and European Food System