{O/C} {To our feature of the day}
Cheese and yoghurt are just among the dairy products that we all love, but relying solely on dairy cows will only worsen our climate catastrophe.
That's why one start-up company in Britain has come up with a revolutionary technique that produces dairy-free milk that's just like real milk.
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The raging climate crisis has driven Better Dairy in East London to produce milk without any cows.
Much like brewing beer, it re-writes the yeast's genetic code, adds sugar and oxygen to brew casein that makes cheese just as tangy and stretchy as real cheese.
While casein is molecularly identical to real milk protein, it's vegan and safe to eat.
{Soundbite}
JEVAN NAGARAJAH, Chief Executive of Better Dairy:
We want to produce products that taste as traditional dairy without using any animals as part of the production process.
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The technique involved -- called "precision fermentation" -- is already being used to produce insulin and food supplements.
Industry representatives hope this technique will revolutionise the dairy production process in an eco-friendly way.
In Britain, farmlands devoted to dairy cows occupy 20 percent of the country's land -- much of which is direly needed for environmental protection.
This as the country's roughly 1.9 million cows each releases up to 500 litres of methane every day -- a greenhouse gas that's way harsher than carbon dioxide.
Advocates say lab-grown dairy can slash emissions by up to 97 percent.
Still, it requires government approval and such products will likely come with hefty price tags.
Critics insist instead of innovation, eating less but enjoying higher quality will be a better way forward.
{Soundbite}
ROB PERCIVAL, Head of Food Policy, Soil Assocation:
There's a role for ruminant animals, for cows.
They can contribute to soil health, if grazed appropriately. They can help manage habitats.
But if we farm like that in a more nature-friendly way, we're not going to produce as much dairy or cheese as we do today.
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