Towards de-dairyfication of the diet?—Consumers downshifting milk, yet justifying their dairy pleasures

Abstract

Currently, the consumption of liquid milk in Western European countries and the US is declining. At the same time, the consumption of other dairy products, including cheese and sour-milk products, is increasing. Dairy production, along with meat production, is one of the main food sources of greenhouse gases, which cause climate change. Thus, the transition toward more sustainable diets requires a reduction in the consumption of both meat and dairy products. Consumers who do not use milk (e.g., vegans) have received more scholarly attention compared to those who are reducing milk consumption. Our study focuses on Finnish consumers who have reduced the use of cow's milk but have not abandoned dairy entirely. Through qualitative data, we analyze how consumers on the one hand narrate their detachment from using milk and on the other hand justify their ongoing use of dairy products. The results show that consumers began their dietary change by first reducing meat eating, followed by milk. For the consumers, cheese eating was a source of enjoyment that was difficult to resist and to replace with plant-based alternatives, even though they were aware of the animal suffering caused by milk production. Consumers recognized the interdependence between meat and milk production and consumption, yet, at the level of everyday practices, giving up milk proved to be more challenging than giving up meat. We argue that the declining use of fluid milk contributes to the de-dairyfication of eating habits, but obstacles remain in reducing the consumption of other dairy products.

Environmental sustainability of milk production: a comparative environmental impact analysis and sustainability evaluation

“…Milk is a necessary daily need and a vital product for human life, as no perfect substitute exists for milk and its products (Kaushik, 2020;Reyes-Jurado et al, 2023;Siddiqui et al, 2023). The demand for milk and its products is continuously increasing and, simultaneously, its environmental concerns (Yan et al, 2011;Autio et al, 2023;Dixon et al, 2023). According to Prof. Peter Alexander of the Global Academy of Agriculture and Food Security, 116 million tonnes of milk products are wasted globally, and almost half of it gets wasted even before it reaches stores (One in Six Pints of Milk Thrown Away Each Year, Study Shows | Milk | The Guardian, 2018).…”

Milk: A Natural Guardian for the Gut Barrier

“…However, it is important to note that the elimination or restriction of dairy products from the diet can have negative repercussions for health, as dairy products have high nutritional value. 2 The decline in milk consumption may be attributed to prevalent myths and misconceptions surrounding dairy products. Statements such as "cow's milk is only appropriate for calves and not humans," "humans are the only animals that drink milk beyond infancy", "milk consumption is associated with increased mucus production and asthma," and "milk contributes to higher cholesterol levels" are commonly encountered in public discourse.…”

“…Moreover, the dairy industry faces challenges in ensuring the safety of milk and dairy products, as they can become contaminated with microbial and chemical hazards throughout the production chain. However, it is important to note that the elimination or restriction of dairy products from the diet can have negative repercussions for health, as dairy products have high nutritional value . The decline in milk consumption may be attributed to prevalent myths and misconceptions surrounding dairy products.…”

Sustainability Indicators for Dairy Cattle Farms in European Union Countries: A Systematic Literature Review

“…In fact, from 2010 to 2020, the average size of dairy cattle farms increased from 38 to 58 cows per farm, and in 2020, about 80% of all European milk was produced on intensive farms, mainly located in lowland areas [1]. Intensive farming is the subject of criticism from public opinion, and among the main reasons for this are ecological, environmental, and animal welfare issues [2,3]. Even mountain areas, which account for 15% of the European agriculturally utilized area and which comprise the area where the dairy system is the most important sector, are undergoing a structural change in the agricultural sector with the intensification of production; productive specialization for tourism according to a "food neocolonialism" pattern [4,5]; or the abandonment of the activity [6,7].…”