More and more people in Britain are giving up meat and dairy and turning to veganism. Many dream of a day when dairy farming will be a thing of the past, and we can begin a new era of healthy, animal-rights respecting, planet–friendly living. However, when it comes to sustainability all too often the ethics of veganism are at odds with the effort for global food-sustainability because many vegan dairy (and meat) substitutes fail to employ sustainable farming and production methods. Written by Jennifer Lister
As we have seen in America, vegan milk companies such as Oatly and Blue Diamond now have enough market influence to compete with the American dairy industry. However, while the Californian company, Blue Diamond, claims to be ‘the only almond drink that grows its own almonds,’ the Swedish company, Oatly, aims to produce a plant-based milk substitute, in ‘the most sustainable and environmentally friendly way possible’, but falls short of the mark.
The Brighton Journal accessed Oatly’s sustainability report for 2018 in which the company admits its expansion has had a negative effect on its sustainability data. The company questions whether ‘growth such as our own can be done sustainably.’
Oatly appears to have encountered issues with sustainability because unlike Blue Diamond, they do not grow their own oats and rely on the sustainable farming methods of their suppliers to improve their data. However, Jim Richards, CEO of Milkadamia (macadamia milk) complains that growing almonds requires too much water to be compatible with sustainability.
The ideal British milk substitute would source home-grown ingredients, and as Joana Ferreira, a Sustainable Agriculture Researcher at SRUC (Scotland’s Rural College) told the Brighton Journal, in parts of the UK such as Scotland, ‘nothing but hardy livestock and game grows,’ and, ‘with the exception of oats and some nuts, milk alternative crops do not grow in the UK, and when they do, not in the quantities or at the price that would be required for a national substitution of cheap milk.’
For Britain to produce a viably sustainable milk substitute to rival cows’ milk, food scientists and innovators would have to use ingredients that are readily available in the UK, hypoallergenic, and acceptable to British taste buds for tea, coffee and cereal. This is a tall order, and while a passionate vegan will try any alternative to cows’ milk, vegetarians and meat eaters are harder to please.
As Joana Ferreira, points out, ‘many milk alternatives, particularly in their substitution of dairy products, are not readily accepted by the British public, particularly at the higher price-points currently practiced for alternatives.’
Yet, Sarah Gibbons, writing in National Geographic, quotes British medical journal The Lancet’s recommendation of a mostly plant-based diet as the key to sustainable living and farming. Companies that do not grow their own ingredients rely on the dairy industry as the
minimum standard of sustainability, because according to Georgina Gustin of Inside Climate News, it produces ‘four percent’ of the Green House Gas emissions caused by human activity, while the emissions from plant milk production are much lower.
So, is there a realistic scenario in which a British milk substitute could provide a sustainable, planet-friendly solution to an industry deemed unethical by vegans, and potentially damaging by climatologists?
A producer can only cultivate what will grow on the local land, in the local climate, and so while companies such as Oatly, and Blue Diamond may pose a threat to the American dairy industry, British companies may have to find a way to milk midges and potatoes, to achieve the same success, or so it would seem.
Greg Ashton, writing in Economy, Environmental, Legality, states that hemp was once ‘a staple crop of the Commonwealth.’ British colonies grew hemp, Tudor England grew hemp, and war-time Britain grew hemp, ‘because it was so versatile and valuable.’
Hemp has been used as currency, paper, textiles, oil, medicine and more, and in recent years it has been used to make the sustainable, hypoallergenic, vegan milk substitute, Good Hemp, produced from hemp sustainably grown in Devon, England.
If Britain were once again to harness the economy-boosting, health-promoting powers of this sustainable, planet-friendly crop, it would indeed be possible for UK vegans to live and eat sustainably, and the British dairy industry may, at last, have met its match.
However, Dietitian, Dr Carrie Ruxton, issued the following caution regarding veganism: “It takes a certain amount of planning to ensure that a vegan diet is balanced so make sure you’ve done your homework by checking out the Vegan Society website, buying a good cookbook and sourcing appropriate raw ingredients for meal preparation. Meat, fish, eggs and dairy are all rich in particular nutrients, such as B vitamins, vitamin D3, iron, iodine, zinc and selenium, that you’ll now need to find from plant-based foods, fortified foods and supplements. So it’s not just a question of chucking the meat off the plate and eating what’s left! Also, try to avoid relying on vegan ready meals and processed foods as these can be low in minerals and protein, and high in salt or sugar. When following a vegan diet, it’s a good idea to take a daily multinutrient A-Z supplement and a veggie source of long-chain omega-3 fatty acids (from algae) as these are important for brain and heart health. For dairy alternatives, choose products with added calcium and iodine. Protein foods should be mixed to ensure a good range of amino acids e.g. beans plus seeds; wholegrain cereals plus nuts. Soya is a complete protein (with all the required amino acids) and is versatile. Consider fermented foods too as these contain nutrients and bioactive substances that are great for health”.
A vegan diet needs to be sustainable for the health of the individual as well as the health of the planet.
