A sustainable food system is about more than just a carbon footprint. It’s about making positive contributions to alleviate hunger, promote community vitality, conserve natural resources and more. All facets must work together to truly embody a sustainable society from farm to table and table to farm.
In 2008, dairy farmers and the dairy community established a voluntary goal: Reduce greenhouse gas emissions by 25 percent by the year 2020. To reach that goal, farmers work with environmental organizations, scientists and others to develop tools and a framework to measure, manage and improve their environmental impact.
Download 2014 Sustainability Report
Learn more about sustainable nutrition