Lowering the carbon footprint of food animals

In many parts of the world, consuming meat, cheese, yogurt, and ice cream is a daily norm. Most of these products come from domesticated cows, with a global population of about 1.5 billion. While cow-based foods are rich in protein and a staple of balanced diets, large-scale production creates significant environmental challenges.

One major issue is methane, a potent greenhouse gas produced by microbes in the cow's rumen during digestion. Interestingly, cows rely entirely on these microbes to break down their feed and convert it into energy; without them, cows would starve.

Reducing methane emissions from cows is critical for sustainable meat and dairy production but must not harm the animals' well-being. Scientists are uncovering how methane output is influenced by a combination of factors: rumen microbes, feed composition, and cow genetics. Addressing this challenge will require studying all three factors together for effective solutions.