Paying a proper price for milk: What dairy cows deserve

By Patrick Holden, Sustainable Food Trust

Everyone should have the right to high quality, health promoting milk from ethical and sustainable dairy farms.

Tasting Independence in Beaufortain

By Philippe Barret, ARC2020

Philippe Barret tells the story of Beaufortain, a community in the French Alps that has been coming together to practice rural sustainability since the 17th century.

Farming as the Climate Changes: Straus Family Creamery, Marshall, California

By Sustainable Food Trust Staff, Sustainable Food Trust

Land stewardship and sustainable organic farming are deeply rooted principles for Albert and his mission-driven business.

Milk Fresh from the Farm

By Lizzie Rowe, Sustainable Food Trust

One of the best ways to source dairy in an ethical and sustainable way, for those of us who choose to consume it, is to buy it directly from farms. Instead of shelves of unfairly-priced milk from faceless farmers and uncertainty around production methods, consumers can get to know both farmer and their animals, and the animal welfare and environmental standards of the farm.

The Rise of the Micro Dairy

By Alex Heffron, Sustainable Food Trust

People want to know more about where their food comes from – that’s well-evidenced now. They want connection, identity and trust. They want to know the names of the cows, the diet they eat and how the calves are treated.

How Much does Cruelty Cost?

By Jody Tishmack, Anima/Soul

Some people may have caught a recent news story about animal abuse at Fair Oaks dairy farms in Indiana. The video was part of an undercover operation to show how animals are really treated at Fair Oaks Farms. 

Herdshare & Healthy Soil at Free Hand Farm

By Kalie llana Cassel-Feiss, Fibershed

Melissa and Spencer lease from the ARC now with the agreement that the land is to be maintained as a working farm. Melissa is excited about soil testing, so they can show the Conservancy how soil health, viewed through carbon content and soil organic matter, can improve over time with proper livestock management.

Big Meat and Dairy are Heating up our Planet

By Staff, IATP, Institute for Agriculture and Trade Policy

Today, IATP and GRAIN jointly published a first of its kind study that quantifies emissions from 35 of the world's largest meat and dairy companies and scrutinizes their climate plans. What do these companies intend to do to reduce their share of emissions for the world to avoid climate catastrophe?

Milk: The Sustainability Issue

By Emily Franklin, Sustainable Food Trust

The most recent turn in the UK dairy crisis is the rejection of milk by young people, replaced by alternatives such as soya or almond milk. David Dobbin, the chief executive of United Dairy Farmers has described this as a “demographic time bomb”.

Out to Pasture: A Better Way to Produce Milk

By Megan Perry, Sustainable Food Trust

Mat Boley’s dairy farm in Somerset seems to be achieving the impossible.

City Centre Milking Parlour Provokes Discussion

By Hannah Steenbergen, Sustainable Food Trust

Finding innovative ways to provoke discussion and engage people with where their food comes from and how we value it as a society is an interesting challenge. This is exactly what Nessie Reid’s Milking Parlour exhibition in Bristol city centre set out to do.

Milk Is Going The Wine Route

By Gene Logsdon, The Contrary Farmer

The increasing interest in artisanal foods is opening up all kinds of opportunities in farming that could hardly have been predicted even a few years ago. Who would ever have thought a good market for small, backyard hen coops would open up.