The Hidden Carbon Emissions of Cheese: An Overlooked Climate Concern

Vegetarianism and Overlooked Carbon Costs

The environmental impacts of beef have been well-documented, with cattle farming generating significant emissions due to methane, land-use changes, and feed production. This has prompted many people to adopt vegetarian diets, with the belief that avoiding meat substantially lowers their environmental impact.

However, while giving up meat does cut emissions, the heavy reliance on cheese and other dairy products in vegetarian diets can undermine these efforts. For instance, a vegetarian meal featuring cheese often has a comparable or even higher carbon footprint than a plant-based alternative. Despite this, cheese rarely faces the same scrutiny as beef, leaving many vegetarians unaware of its environmental costs. This could be related to many cultural and traditional diets, with France of course taking the lead for highest consumption of cheese per capita, and the top ten countries with the most cheese consumption are all in Europe, despite the United States being the biggest cheese producer. In the context of European regulations such as the upcoming CSRD or even the Paris Treaty, cheese in an important (and seemingly invisible) factor to consider in these laws driving us to reduce our emissions.

Why Fewer People Go Vegan



Given the environmental advantages of plant-based diets, one might assume that veganism would be a logical next step for those seeking to minimise their carbon footprint. However, the transition to a fully vegan diet is less common, often due to dietary requirements, cultural factors, and personal preferences.

Cheese in particular, poses a significant barrier for many would-be vegans. Its unique texture, flavour, and versatility in cooking make it a staple in many diets. Additionally, as is the case for non-vegan items such as eggs, some people worry that a vegan diet might not meet their nutritional needs, particularly for protein, calcium, and certain vitamins, despite the availability of fortified plant-based alternatives.  Increased cost is a complimentary stigma and barrier to exploring plant-based alternatives. While this might’ve been more representative of the products available several years ago, increased research and development, as well as a higher demand have allowed these products to retain competitive pricing with their carbon intensive counterparts, notably with cheese which can often remain relatively expensive for ‘the real thing’.

Moving Towards Awareness and Change

To address the hidden carbon costs of cheese, greater awareness is needed. Education campaigns and labelling systems that disclose the carbon footprint of food products could empower consumers to make informed choices. Encouraging the development and consumption of plant-based cheese alternatives is another key strategy. Recent innovations in this space have yielded promising results, with plant-based cheeses becoming more accessible, diverse, and flavourful.

For individuals not ready to give up cheese entirely, reducing consumption can still make a significant difference. Swapping cheese-heavy meals for plant-based options, choosing lower-impact cheeses such as cottage cheese or ricotta, and supporting sustainable dairy farming practices are all practical steps.

Conclusion



Cheese’s status as a high-carbon food often goes unnoticed in discussions about sustainable eating, overshadowed by the focus on beef and lamb. However, its significant environmental impact demands attention, particularly from those seeking to reduce their dietary carbon footprint. While vegetarian diets are a positive step, recognising the role of dairy – and cheese in particular – is essential to achieving meaningful environmental gains. By addressing the hidden carbon emissions of cheese and supporting more sustainable choices, individuals can contribute to a more climate-conscious food system.