Abstract #308
Section: Milk Protein and Enzymes
Session: Milk Protein and Enzymes: Don’t Have a Cow—Plant Proteins, Bovine Protein Expression, and Milk Humanization
Format: Oral
Day/Time: Tuesday 10:30 AM–11:00 AM
Location: Room 232
Presentation is being recorded
Session: Milk Protein and Enzymes: Don’t Have a Cow—Plant Proteins, Bovine Protein Expression, and Milk Humanization
Format: Oral
Day/Time: Tuesday 10:30 AM–11:00 AM
Location: Room 232
Presentation is being recorded
# 308
Sustainability of dairy product production on a protein basis.
Y. Wang*1, 1Innovation Center for US Dairy, Rosemont, IL.
Speaker Bio
Sustainability of dairy product production on a protein basis.
Y. Wang*1, 1Innovation Center for US Dairy, Rosemont, IL.
Global agriculture faces the prospect of a changing climate and the challenge of feeding the fast-growing world’s population. It has been estimated that we need to produce more food in the next 40 years than we have ever produced in human history given the projected population growth, the limited farmland and the competition with urbanization. Foods derived from plants and animals can both provide protein, but there are some differences nutritionally, environmentally and more. This paper will provide a life cycle perspective for dairy protein production to further engage dairy sustainability discussions. For years, US dairy farmers have been using technology and advanced management practices to increase efficiency and reduce environmental impact. The Innovation Center for US Dairy commissioned a series of life cycle assessment studies (Thoma et al., 2010, https://data.nal.usda.gov/dataset/data-greenhouse-gas-emissions-milk-production-and-consumption-united-states-cradle-grave-life-cycle-assessment-circa-2008; Henderson et al., 2012, University of Michigan and University of Arkansas)to understand the environmental impacts of dairy production, processing and transportation. For example, based on a 2010 study, the US dairy industry contributes only 2% of GHG, 5% of water withdrawal and 9% of US cropland usage. Dairy cattle rely primarily on forages, crop residues, and agri-food industry by-products that are not edible for humans, to produce a much more valuable food for humans. According to an FAO study, 86% of the global livestock feed intake in dry matter consists of feed materials that are not currently edible for humans (Mottet et al., 2017, Global Food Security 14:1–8). A similar study in the US [Tricarico, 2015, J. Dairy Sci. 98 (Suppl. 2):712] showed that 20% of dairy feed is human-edible by composition and only 0.9% of dairy feed is in competition with humans by demand. Furthermore, replacement of edible feed crops with human-inedible biomass in animal diets is a potential strategy that could reduce food-feed competition and mitigate the environmental impacts of livestock (Salami et al., 2019, Anim. Feed Sci. Technol. 251:37–55). For dairy products and the ingredients industry, it is important to understand the importance of environmental stewardship.
Speaker Bio
Ying Wang, Ph.D., is Vice-President of Sustainability Research and Food Systems at the Innovation Center for U.S. Dairy, where she spearheaded the groundbreaking development of life cycle assessments (LCAs) for dairy products through the farm-to-table dairy system and managed the environmental sustainability research program and collaborated with broad stakeholders from agricultural communities, food industry, academia and environmental NGOs. She served as the co-chair of the Large Ruminant Technical Advisory Group for UNFAO LEAP (Livestock Environmental Assessment and Performance) program and the Chair for Environmental Science Standing Committee, and now leading the sustainability strategy with Science and Program Coordination Committee of the International Dairy Federation (IDF).
She developed LCAs for “footprinting” sustainability within global supply chain categories at Kraft Foods, where she was a program manager for Global Supply Chain Environmental Sustainability. She has also honed her commitment to collaboration and science-based initiatives in previous roles at the New York Environmental Management System Assistance Program, the Institute of Industrial Science at Tokyo University in Tokyo, Japan, and the R&D department of Procter & Gamble, China.
She earned a Ph.D. in Polymer Chemistry and Physics from Zhongshan University in Guangzhou, China, a Master of Science degree in Environmental, Health and Safety Management from the Rochester Institute of Technology and a Master of Science degree in Physical Chemistry from the Chinese Academy of Sciences.
She developed LCAs for “footprinting” sustainability within global supply chain categories at Kraft Foods, where she was a program manager for Global Supply Chain Environmental Sustainability. She has also honed her commitment to collaboration and science-based initiatives in previous roles at the New York Environmental Management System Assistance Program, the Institute of Industrial Science at Tokyo University in Tokyo, Japan, and the R&D department of Procter & Gamble, China.
She earned a Ph.D. in Polymer Chemistry and Physics from Zhongshan University in Guangzhou, China, a Master of Science degree in Environmental, Health and Safety Management from the Rochester Institute of Technology and a Master of Science degree in Physical Chemistry from the Chinese Academy of Sciences.
