 Okay, thanks very much Thank you for the invitation to come here and participate in this summit My talk will indeed be different. I won't say Much about yogurt. I think the word yogurt appears once in my presentation but what I will talk about is the Will be relevant for most dairy products and we'll talk about the Efficiency of energy and protein conversion by dairy cows. So the context is Dealing with food security is a massive challenge for mankind Food demand is growing Also water energy So food has been a hot issue for the last five years and we can see that on the growing number of students coming to to Wageningen The latest conclusion of FAO is that the world resources would be sufficient to to feed everybody But as usual the devil is is local Local in a sense that there will still will be 300 million people and unnerged in 2050 and the other devil is of course what we heard before the obesity Issue we will find if there are no successful interventions for this Problem, I think it is even worse than you know, there's we have more people Obese than a nourishment. That's the cost of free in itself So Talking about dairy We have to look at the protein as well protein from a negative culture point of view is the most limiting macronutrient for food security. This is the most expensive one and it is and that was a conclusion of the report We are already heard before the dietary protein quality evaluation the recent report of the FAO that the quality of a protein should come in the equation of Protein efficiency, and I will show you an example later on How will the miller mill demand grow? due to population grow and the rise of income in the emerging markets the Estimators that the mill demand will grow by around 50 percent. So from the current 720 billion kilogram to over a thousand billion kilogram in 2050 and even more important is Where does the new milk come and where will it be consumed? So here you can see that Especially the new milk will be in the developing countries So there will be a shift from milk production from the developed countries to the developing countries and even the Developing counter will produce more milk in 2050 than the developed countries and this is an important change and requires a lot of Knowledge to to be generated in these countries and last week I was in China Was setting up a dairy development center together with the Chinese agriculture university. So there's an urgent need to transfer Science knowledge to the countries where the new milk will eventually be produced at the moment Livestock products provide 70% of the energy in the world on average and 35% of the protein. So basically livestock products are more important for protein intake than for energy intake There is a large variation by region More animal product in diets of low intake countries leads to an improvement of growth Cognitive development and health that was concluded by the FAO and only small amounts of animal products already do a lot of good work for the special venerable good children pregnant women elderly and High intake countries products also contribute to adverse effects mainly caused by excessive energy intake So looking more in detail. So for protein in the developed world Animal products deliver almost 60% of the protein and in the developing world 26% and for the energy it is 27 compared to 11 Looking at the Netherlands and compare dairy and meat. You can see that meat is the highest source for protein second is dairy For energy it is 30 for meat and 15% for for dairy so animal products are very important in the Nutrient security debate, but the perception is that animal foods are Inefficient inefficient use of resources here. You see a quote of the health council in the Netherlands The production of meat and dairy from the biggest food related burden This is because of the inefficient production and the production of a single kilo of meat Protein requires six kilos of vegetable protein So let's have a closer look because I think there's another way of looking at it as well So that's and one should combine The the position of dairy in a diet should not only relate of course to the sustainability aspect but more to the nutritional aspect. So what we should do is balance in our analysis in our evaluation the nutrient security aspects of The dairy products and the environmental impact. There are not Many models doing that at the moment is slowly appearing in literature. There are a couple of examples and we in Wageningen are setting up a New product where we try to model via linear programming techniques The nutrient security aspects the environmental aspects and the affordability aspects of dairy in a complete diet and I give you an example later on of often of such an analysis So dairy Is an important source of of many nutrients This is the Dutch situation 25% protein sink B2 vitamin B12 Calcium and on the other side you have the greenhouse gas emissions and use of resources So if I only just the only slide I have on the nutrition aspects of of dairy this is Meta meta analysis by Elwood and you can see that there was a slight beneficial Effect of dairy consumption on survival and here you have the the number of deaths in the Netherlands for the different Grown-up diseases here, so you can see that that in this analysis Dairy gives you one of the survival advantage Now coming to the sustainability aspects. This is the latest report of ever all It is a follow-up of the of the report Lifestyle shadow and 50% of the greenhouse gas emission in the world is coming from livestock In the old report it was 80% is coming down a little bit and The contribution of milk is 2.8% so the milk is Is less than also livestock categories? It's 2.8% But it's quite different in different parts of the world and then you can see that That green out of gas emission in the world is 2.4 kilograms per kilogram milk but in different Regions that and that has to do with efficiency over dairy cow. It is it can be quite high and in the Netherlands is it at a 1.4 level so the Important Greenhouse gases for the dairy sector are methane is 52% Now it is oxide 35% and carbon dioxide is only 30% So if all carbon use would come back as carbon that wouldn't be such a problem with livestock, but the carbon intake the intake by dairy cow is is converted to methane and leftovers of Maneur and plants on the on the soil are Appearing in the air as night is oxide which has a high global warming potential as you may know So this is the slide with the yogurt if you look at the green house gas emission of the different dairy products and this is a Study from Scotland. There are not many studies so detailed as this one But you can see that milk is indeed 1.4 and yogurt is higher in this study 2.4 mainly due to Processing packaging and distribution. So packaging of yogurt is mostly smaller shelf life a little bit longer than pasteurized milk and The cooling It takes more energy for cooling. So yogurt is higher than than milk our cheese, of course, but and butter is Still higher than the other products the main conclusion you should draw is that milk is The most important component in the green house gas emission. So at farm gate the most of the footprint has already been Realized So the question now is does the feet of a dairy cow compete with human food and does it differ in the Intensive form systems compared to the extensive form systems So let's look at the Dutch cow. This is what the Dutch cow eat It's eat concentrate Fresh grass grass silage may silage that by products Coming from different feet of food chains so the total energy intake by a cow is 120 gigajoule per year that's does a lot and the Protein intake is about thousand kilograms But you're looking at the human edible fraction in the total feed It is it is less than 10% and that's important to realize so a cow Doesn't really compete with this human food only a small fraction and I think that is normally neglected in the debate about the sustainability aspects of of Of the dairy sector if you look in at the world the average form size In the world is three cows and these cows eat all the rubbish around the house and convert it to the to the richest source of Nutrient you can think of so Looking at that way. I think the cow is a good converter of Non-edible non-human edible food into a rich feed into rich food so the total yield of protein is a 271 kilogram this if you calculate that on daily basis. It's about That's sufficient for ten people. So one cow feed ten people. This the required potrin Here you you see that That's how the feed only a small portion is is competing with the with the human Food public and that's basically cereals and and soy So how does a cow convert? The energy so the energy intake as I showed us hundred twenty gila do It's leaving methane this is where the problem is from a Sustainability point of view Six percent of the energy goes into methane and it's from an evolutionary point of view Very strange. So the cow weighs so much energy and that's because of the bacteria in the rumen Rumen bacteria generate a lot of methane So from that energy 21% goes into the milk 2% in the in meat as that's the the calf and 35% in the in the menu and that's quite high as as well So we are now Investigating mitigation strategies for methane So if you look at what's happening in the in the rumen the polysaccharides are Converted to butyrate propionate and acetate and only the acetate pathway generates hydrogen and that hydrogen is combined with co2 by the methylgenic bacteria and Without acetate that wouldn't be any methane so Chasing the from so blocking a little bit the acetate route would reduce the methane Production of a dairy cow and that's one of the options. We are investigating and we also investigate that by by feeding and breeding intervention. So we also look at at the cow genes What is determining? The pathways in the rumen and how can we how can we modify that? The other aspect is is manure So there's there's a lot of energy going into a cow if you look at the fossil energy used in the Netherlands of the whole dairy chain That's a 60 peters you'll there's less than 2% of of the total energy used in the Netherlands if you look at at the 35 percent because this is All the Derek a 1.4 million dairy cows in the Netherlands consume 200 peters you 35 percent of that is Is almost the same amount of energy as is used in the in the total chain as fossil energy So the dairy chain in fact can if you can capture this energy we may Eventually end up with a fossil energy free dairy chain and we are now trying to do that with this bio fermenters Still not working very well Still the technology has to be developed, but there's a high potential here to to mitigate the greenhouse gases of the of the dairy chain looking at proteins the conversion of proteins is 27% goes to the milk Here it ends up as nitrogen of course and 2% in the meat So the proteins are even efficient of proteins a little higher than Than that of energy So looking at the efficiency of the protein on total basis, it will be 27% On the human edible part. It is more than 400% so if you're looking at the competition between between you human and a cow the efficiencies over cow is an effect very high for the The amount of feet he gets so the grass we cannot eat the grass and all these proteins are made out of unedible proteins of in the feed so here the figures again if you look at other countries Kenya low efficiency, but no human edible so the Efficiency is a fit and because of no No human edible parts in in the cow feeding in Kenya So what are the most effective strategies to? mitigate emissions and increase efficiency is by just increases productivity you can see yes if you have Fulfilled the maintenance requirements of a cow the extra energy can go into into the milk And you can see that the energy intake peculiar milk comes down as the milk production goes up And the same is true for the connected See you to a mission pack hooligan products. So this results from Kerber. That's what Thomas You can see that the higher the productivity The better the situation is with respect to the sustainability aspects and that is both for Intake energy intake as for Greenhouse gas emissions Then another respect the quality of a protein The quality of the input protein is less than that of the output proteins a cow actually can even Convert nitrogen from Eurea into into milk protein. So if you look at At the quality of the proteins you can see that What kind of assay you are using animal proteins are always higher in in protein quality score then Then we then the plant proteins here. You see the pedicast very well heard already the new dias Assessment I only took the two figures from the from the report I didn't see any also because there is still a debate how to measure the illegal Digestibility I think the protocol has to be written still and here you see that pedicast truncates the good the good Proteins to one and I can show you the reason behind that One of the more important conclusions I did find in this report is that in the diet a protein quality evaluation the amino acid should be Treated as individual nutrients. So if you look at food composition tables It is in my opinion not sufficient to say how much protein is there. I think it is needed to To have the complete essential amino acids there as well because looking at the efficiency of protein quality comes into the equation and That is done in the US, but it is not done in Europe where in all food In all food tables So here you have an example how how you can see what the what a quality of a protein can do There's a theoretical example. So the protein requirement in this case is 1.12 gram per kilogram per day That's for the age category of three years and the amino acid requirements are also related to Who's this categories are taken out of the latest report of FAO. So you can see that milk And that was already mentioned before fulfills the indispensable amino acids Requirements before it fulfills the nitrogen requirements. So you can mix milk with a little of poor proteins to get sufficient nitrogen Wheat you have to consume a lot more the same as for corn beef is like like like milk over Qualified so to speak and so you need to eat about 20 to 30 percent more to fill fulfill your requirements for nitrogen in dispensable amino acids Also Complementarity is an important issue. So if you if you look at for instance at cereal yogurt Breakfast the combination of milk and cereals is almost ideal because milk to compensate the lysine shortage of wheat you have to mix it with one point six gram of milk protein to get your Sufficient score In case of protein you have to mix it with six part two gram of protein to get a score of one so that's this is important in and In diets where you have different proteins appearing and I think again evaluating the Essential amino acid is a very important and that was not done in this case. I was talking about the the diet evaluation techniques via linear programming and you can see here that And then this case is an UK diet That's by using the existing food groups and chasing the intake you can see that you can Reduce your greenhouse gases by almost 40 percent Without losing losing much of the dairy so dairy because of a nutrient richness will always stay into the diet in this in this calculations Then we have repeated that in the Netherlands as well and this is the same result that You lose you lose a lot of meat You increase fish you increase of course the vegetables, but Dairy remains quite constant and that's because of the new nutrient density of Miller products So this was this are the conclusions So the group not play an important role in nutrient security Only a small fraction of the feed protein is human edible and grassland is often not suitable for growing other crops containing high portion of potential human edible protein such as soy and This is often neglected in the sustainable debate of dairy I think this is approach should should be on the table every time when we when we talk about The sustainable aspects of dairy The aircrafts upgrade the quality of the human edible part of the feed By at least a factor 1.3 for soy and 2.9 for grain And not only the protein content But also the indispensable amino acid content should be part of a diet quality evaluation Thank you