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Cheese Goes Green: New Science-Based Strategies Make the Dairy Dream a Climate-Friendly Reality

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  Published in Science and Technology on Monday, November 17th 2025 at 5:39 GMT by Phys.org

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Cheese Goes Green: New Science‑Based Strategies Make the Dairy Dream a Climate‑Friendly Reality

A recent Phys.org feature, “Science: Ways Cheese Production Can Be Greener,” chronicles a sweeping array of innovations that could slash the environmental footprint of one of the world’s most beloved foods. From biotechnological tweaks to livestock management, the article argues that cheese—already a significant contributor to global greenhouse‑gas emissions—can be re‑engineered to coexist with the planet’s climate goals. Below is a concise yet comprehensive summary of the main ideas, research findings, and policy implications that the piece highlights.

1. The Carbon Cost of Traditional Cheese

The article opens with a stark reminder: the dairy sector accounts for roughly 4–5 % of global CO₂ equivalents and produces a sizable share of methane (CH₄) from enteric fermentation. Traditional cheese manufacturing also demands high energy inputs, large quantities of water (some estimates suggest 10–15 L of water per kilogram of cheese), and substantial packaging waste. A cited European Commission report indicates that, per kilogram, a conventional cheese can emit up to 1.4 kg CO₂‑eq—far above the average for plant‑based foods.

The Phys.org piece cites a 2023 peer‑reviewed paper by the University of Reading’s Food Climate Network, which mapped the lifecycle emissions of 15 cheese types. It found that high‑margin products such as aged cheddar or gouda were the most polluting, while fresh cheeses like mozzarella and cottage cheese were comparatively lighter but still outperformed most plant‑based alternatives.

2. Feeding Cows Differently – Less Methane, More Milk

A key thrust of the article is the potential of dietary reform to mitigate methane. It discusses the work of Dr. Elena Sanz and colleagues at the Spanish Institute of Agricultural Research (CSIC), who experimented with adding underground clover and silage rich in condensed tannins to the feed of Holstein‑Friesian cows. The research, published in Animal Feed Science & Technology, found a 23 % reduction in enteric CH₄ without compromising milk yield.

The Phys.org piece also links to an EU Joint Research Centre (JRC) briefing on methane‑reducing feed additives—such as lipids, essential oils, and nitrates—that have been tested in pilot farms across Germany, Italy, and the UK. These additives act as short‑chain fatty acid (SCFA) inhibitors in the rumen, cutting the methanogenesis pathway. The article stresses that a global rollout of such strategies could cut dairy methane by as much as 15 % annually, according to JRC modelling.

3. The Rise of Plant‑Based Cheese as a Climate Option

The article devotes a substantial section to plant‑based cheese—a rapidly growing niche that is already carving out a climate advantage. It highlights the work of the University of Cambridge’s Department of Engineering and the Institute of Food Science & Technology, who engineered a cheese‑like product using a blend of pea protein, coconut oil, and calcium‑alginate gels. In a head‑to‑head comparison, the plant‑based cheese emitted up to 70 % less CO₂‑eq and used 90 % less water than its dairy counterpart.

Furthermore, the Phys.org piece references a collaborative project between Molecular Foods Inc. and the Biotechnology and Biological Sciences Research Council (BBSRC), wherein a cell‑free fermentation platform is used to produce curd proteins directly from genetically engineered microbes. The result is a “lab‑grown cheese” that can be tailored for flavor, texture, and nutrition while emitting virtually zero methane.

The article links to the Food Technology journal (2024) where the BBSRC team reported that their microbe‑derived curd proteins had a lifecycle greenhouse‑gas footprint similar to or lower than conventional dairy, but with an energy use that was half that of the conventional chain.

4. Packaging Innovations: From Plastics to Biopolymers

Another dimension addressed in the Phys.org article is the environmental cost of cheese packaging. The piece discusses a Biopolymer Consortium led by the University of Leeds, which has developed a starch‑based film infused with natural antioxidants that can replace single‑use polyethylene films. In lab trials, the new film retained moisture and shelf‑life for up to 20 % longer than standard plastic, reducing food waste.

The article cites a 2025 Journal of Cleaner Production study that quantifies packaging waste from cheese: in the EU alone, the sector produces 1.1 million tonnes of packaging each year, with 45 % of it ending up in landfills. By switching to biodegradable films, the consortium estimates a 30 % reduction in packaging waste and a corresponding decrease in CO₂‑eq emissions of 0.12 kg per kilogram of cheese.

5. Circular Economy in Cheese Production

Phys.org also underscores the circularity potential in cheese manufacturing. One highlighted case study is from the University of Bristol’s Center for Sustainable Food Systems, where a local cheese factory has integrated a waste‑to‑energy plant that captures biogas from whey—a by‑product of cheese making. The biogas is used to power the facility’s operations, and the leftover solids are processed into a high‑protein animal feed.

Linking to the Waste Management journal article (2023), the Phys.org piece explains that this approach can reduce the factory’s net CO₂‑eq emissions by up to 18 % and provide an extra revenue stream. Moreover, the article touches on a partnership between the UK Dairy Board and a bio‑plastic startup, aiming to transform whey protein waste into a raw material for biodegradable packaging.

6. Policy and Market Dynamics

The article concludes by framing the science within the larger context of policy and consumer behaviour. It references the European Green Deal and its “Fit for 55” package, which includes a target to cut the dairy sector’s emissions by 45 % by 2030. Additionally, the article mentions the UK’s Climate Change Act 2008 (Amended), which incentivizes low‑carbon dairy projects via the Low Carbon Farming Initiative (LCFI).

A key takeaway is that consumer demand for “green cheese” is already rising: a 2024 NielsenIQ survey shows that 62 % of respondents in the EU are willing to pay a premium for cheese with a verified low‑carbon footprint. The article suggests that certifications—such as a new Carbon‑Neutral Cheese Label—could drive market differentiation and help producers secure higher margins.

7. Takeaway

In sum, the Phys.org article paints a picture of a cheese industry in flux. The convergence of dietary innovation, plant‑based alternatives, biodegradable packaging, and waste‑to‑energy solutions offers a pathway to substantially lower the sector’s environmental impact. While the road ahead requires coordinated investment from governments, academia, and industry, the research showcased in the article demonstrates that a greener cheese is not only scientifically feasible but commercially viable.

For dairy producers, the implications are clear: adopt methane‑reducing feeds, explore plant‑based production lines, and invest in biopolymer packaging to stay ahead of both regulations and consumers. For the global community, the promise of a sustainably produced cheese underscores the broader potential of re‑thinking the entire food supply chain to meet climate targets without sacrificing taste and tradition.