As the world looks for solutions to address climate change, cows have been identified as a source of greenhouse gasses. A report prepared by the EAT-Lancet Commission proposed changes in diet to benefit the climate. The recommendations include eating less red meat and more vegetables. Cattle also received attention in the proposed Green New Deal, which included a description of “farting cows.”

Just how bad are cows? We asked Dr. Jude Capper, a recognized expert in livestock sustainability based in the United Kingdom, to provide some insight.

She told us it is important to keep in mind that all foods have an environmental impact, whether you choose an omnivorous, vegetarian or vegan diet.

“Although all foods vary in greenhouse gas emissions, it’s also important to look at the bigger picture – we need to account for the nutritional value of foods as well as the greenhouse gas emissions,” Dr. Capper said. “For example, lettuce may have a lower carbon footprint per pound than beef, but beef provides far more nutrients per unit of mass. Furthermore, we need to look at the bigger environmental picture – biodiversity, water use, land use and many other factors need to be considered, not just greenhouse gases.”

Agriculture accounts for about 9 percent of all U.S. greenhouse gas emissions, according to the Environmental Protection Agency. The primary source of greenhouse gas is from burning fossil fuels for electricity, heat, and transportation. A government study released in March 2019 found that beef cattle production accounts for 3.5 percent of all U.S.  greenhouse gases.

Cows produce about 20 percent of the methane gas generated per year, according to Penn State University. This occurs because cattle have four stomachs; the largest is the rumen, which can hold 40 to 60 gallons of material and has millions of microbes. The microbes digest grass and hay that cows eat to convert it to energy. This process creates methane gas, which the animal belches and releases into the atmosphere.  

 Does this mean that eating beef and milk that comes from cows is bad for the planet? Dr. Capper said there are several factors to consider.

“We are all lucky to have a huge number of food choices available to us and should make informed choices based on science rather than supposition,” she said. “It’s important that we consider both environmental impact and nutritional value. Ironically, the foods with the lowest greenhouse gas emissions are often syrups and sugars, which are less desirable food choices, health-wise.”

Farmers and ranchers are looking at ways they can reduce the environmental footprint of producing food.

“Farmers and ranchers worldwide have made incredible gains in improving productivity over the years, both in terms of livestock growth and crop production. This allows them to produce more food to feed the growing population, using fewer resources, which is one of the major definitions of sustainability,” Dr. Capper said.

Research has found that changing the foods that cattle eat, such as feeding them seaweed, can reduce the amount of methane gas produced.

If you want to choose beef that is raised in the most sustainable manner, Dr. Capper shared some things to look for.

“Personally, I choose beef that has been raised in efficient systems that take measures to protect the environment, implement responsible use of medicines and have high animal welfare standards. In most cases that means feedlot beef, though it’s worth remembering that all beef systems vary and that there are examples of sustainability excellence across all types of operation. It’s often worth finding a local supplier if you’re able to, though the various assurance schemes also give a good measure of food production information,” she said.

All food that is grown has an impact on the environment. Cows produce methane, which is a greenhouse gas. When weighing food choices and the environmental impact, consider more than greenhouse gases, such as nutrition, biodiversity, land use and other factors.

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In an April 2018 article, the Wall Street Journal reports, “Supporters of A2 milk contend it is the A1 protein that causes indigestion for many people, a problem that lactose-free milk won’t solve. Skeptics say there hasn’t been enough independent research to show there is any real benefit to A2 milk.”

We went to Dr. Dennis Savaiano at Purdue University and Dr. Ann Macrina at Penn State University for some insight.

What exactly is A2 milk?

Dr. Savaiano: “There are two genetic variants of beta-casein, a primary protein in milk. The older variant is A2. A newer variant in Western cattle is A1. The research data suggests that some people can be negatively affected by a poly-peptide breakdown product of A1 beta-casein, causing GI symptoms.”

Dr. Macrina: “Due to differing genetics, cows produce milk with A1 or A2 or a combination of both. A1 and A2 each have 209 amino acids and differ by only one. A1 has histidine at position 67, while A2 has proline. This makes A1 susceptible to splitting apart during digestion. One of the fragments generated is beta-casomorphin-7 (BCM-7), which appears to affect some people. We don’t know why some people are affected while others are not.”

What about claims that A2 milk is easier on the human digestive system?

Dr. Savaiano: “There is a growing body of research that the A1 variant may cause symptoms in some individuals. We do not know how many individuals or under what circumstances this may occur.”

Dr. Macrina: “Early studies showed that mice and rats fed A1 milk had more gastrointestinal inflammation than those fed A2 milk. I’m aware of only a few studies involving humans and some indicate A2 milk consumption resulted in lower levels of intestinal gurgling, gas, bloating, and abdominal pain in some people. These studies represent a good start and show promising results for A2 milk. Limitations of the current research include using a small number of subjects, results based on consumption of one serving of milk, or multiple servings over a couple of weeks. Further research is needed before making broad recommendations.”

What’s your advice to people who think they might be interested in trying A2 milk?

Dr. Savaiano: “If an individual has symptoms from milk, especially lactose-free milk and other dairy products, A2 is worth a try. There is no risk in trying A2 milk, only cost considerations.” (This news report in October 2017 said A2 milk was selling for about $9.00 per gallon compared to $5.00 for A1 milk.)

Dr. Macrina: “Milk is a nutritious food regardless of its A1 or A2 beta-casein makeup. Many people avoid milk believing they are lactose intolerant, when in fact that might not be the case. I suggest that people try it. We just can’t make broad claims, at this time.”

Dr. Savaiano is a professor in the Department of Nutrition Science at Purdue University. He is director of the North Central Nutrition Education Center and associate director of the Indiana Clinical and Translational Sciences Community Health Partnerships.

Dr. Macrina is Senior Instructor, Department of Animal Science, Penn State University College of Agricultural Sciences.

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What, in general, are diets of beef cattle comprised of?

Dr. Bickett-Weddle: “The common ingredient across all beef cattle diets is grain – typically corn or corn products – as it is an excellent source of energy (calories) for animals. However, different animal species have different digestive systems and can utilize other feedstuffs for energy, protein, vitamins and minerals. As living beings, animals have a daily requirement for energy, protein, vitamins and minerals. Animals such as cattle, sheep, goats and bison are called ruminants, which means their stomachs have multiple compartments to facilitate their unusual digestive system (more on this later). These animals can utilize forages like hay, corn silage and oat silage as an energy and protein source. Silage is created by harvesting a crop while it is still green, chopping it finely and packing it tightly in a silo for storage. Protein sources for all animals can also come from soybeans, canola, sunflowers and many other plants. Those also provide essential amino acids that animals need for growth and development. Vitamins and minerals come from natural plant sources, organic sources (limestone, bicarbonate), and many other supplements, much like people meet their daily vitamin and mineral requirements.”

We saw a report about cows eating candy. Should consumers be concerned about the use of alternative ingredients such as candy and baked goods in these diets?

Dr. Bickett-Weddle: “Candy and other baked goods provide an energy source for animals, just like they do for people. However, it is the balance of those energy sources with the right amount of protein and minerals that ensures animals meet their daily requirements for growth and development. Just like too much candy on Halloween upsets a child’s stomach (or their parents’!), too much of one thing in an animal’s diet can have the same effect. That is why so much care goes into growing feed, harvesting it at the right time, and offering a balance of different nutrients to our animals to meet their needs.

How animals digest feed is different than humans – let’s look at the digestive tract of cattle for instance. They have a four-compartment stomach, of which the biggest section is the rumen. The rumen is an amazing digestion environment – think of it as a fermentation vat, much like what is used to brew beer or whiskey. The rumen has millions of living microbes in it that need to be fed. Rumen microbes can utilize a variety of sugars, such as the fines from cereal production or whole candy bars, that would otherwise be a waste product filling up our landfills. Their rumen microbes turn it into sugar that can be utilized by their body for growth and development. Those microbes require a balance of feedstuffs though – they also need forages and protein. It is the byproducts of rumen microbe digestion of forages, sugars, grains, starches, and proteins that provide the essential nutrients a cow or other ruminant (sheep, goats, bison) needs for energy and growth.

Much like a master brewer needs to ensure there is the right mixture of yeast and sugars, a farmer ensures the animals receive the right balance of feed ingredients for proper muscle development.”

Are there regulations covering what can be fed to animals raised for food?

Dr. Bickett-Weddle: “Yes, there are regulations on animal feed. The U.S. Food and Drug Administration is in charge of inspecting feed mills to ensure quality ingredients are going into animal feed. There are regulations on what types of feed can be given to different animal species. For instance, because of concerns over Bovine Spongiform Encephalopathy (sometimes called Mad Cow Disease), the U.S. has banned feeding ruminant products back to ruminants since 1997. Nutritionists, livestock producers and feed company personnel have a shared responsibility to ensure good quality feed is offered to our food-producing animals.”

Want to hear from farmers directly about what they feed their turkeys, cattle, sheep and dairy cows? Check out these videos!

Annie Link, a Dairy Farmer from Michigan:

Kent Meschke, a turkey farmer from Minnesota:

Abby Nichols, a cattle farmer from Indiana:

Stan Poe II, a sheep farmer from Indiana: 

Stephanie Dykshorn, a dairy farmer from Iowa: 

Bret Schapman, a cattle farmer from Michigan: 

_{“20130712-AMS-LSC-0436” by U.S. Department of Agriculture is licensed under CC BY 2.0.}

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