Sponsored by California Milk Advisory Board
Consumers have become increasingly interested in foods and beverages that can promote their own health and that of their families, as well as the health of the planet.
As a result, they expect more visibility into the nutritional content and the environmental impact of the foods they consume. Operators can meet these demands by offering dairy products from California that have engaging stories to tell about both nutrition and sustainability.
For example, farmers in the state have invested in technologies that support animal welfare and help protect the environment, from animal fitness and health trackers to methane digesters.
“Dairy farmers have always been stewards of the land and environment, and care deeply about sustainability on the farm,” says Carson Scheenstra a 4th-generation California dairy farmer who, together with his father, owns JDS Ranch in Wasco, Calif., where they milk 5,500 cows in an open lot system. “This attitude, in addition to the regulatory environment in California, means we must stay on the cutting edge of technology related to water quality and conservation, air quality, and general dairy management.”
Examples of sustainability initiatives he and his fellow California dairy farmers areundertaking include using methane digesters to reduce GHG emissions (and generate renewable fuels), solar panels to power farms and the grid, intensive nutrient management plans to grow feed and upcycle ag byproducts, low-impact farming practices such one-pass tillage, CARB-compliant (California Air Resources Board) tractors for pollution reduction, stationary electric feed systems, and water recycling systems. Some dairies have also begun using feed additives to reduce the enteric methane produced by cows.
“Our dairy employs nearly all of the above initiatives,” Scheenstra says. “Specifically, we have a new digester, six acres of solar panels, CARB-compliant tractors, and we use one-pass tillage, in addition to water recycling, which we’ve been doing for decades.”
The Scheenstras’ new digester, implemented in partnership with Maas Energy Works, allows them to capture methane produced in cow manure, convert it to natural gas, and sell it from their own off-farm fueling station.
“This not only allows us a way to reduce methane produced by cow manure, but also helps us capture another income stream,” says Scheenstra.
In addition, the ranch’s six acres of solar panels power its milk barn and two wells, reducing the ranch’s footprint on the electrical grid. Its water recycling efforts, which have been in place for decades, reuse water seven times before it eventually irrigates the crops the ranch grows to feed its cattle.
Gaining traction among operators
Restaurant operators recognize the sustainability attributes of dairy products from California, says Jennifer Sussman, vice president of category management for The Chef’s Warehouse.
“California dairy products are gaining traction due to their sustainability and nutritional benefits,” she says. “With practices like water conservation and renewable energy usage, California dairy farmers are aligning with consumer preferences for environmentally friendly products.”
In fact, 68% of operators rank “sustainably sourced” as important or extremely important among the purchasing factors for dairy products, according to research from the California Milk Advisory Board. In addition, 65% of operators rank “transparency into animal care/treatment” as important or extremely important among the purchasing factors for dairy products.
California’s rich tradition of family-owned dairy farming also conforms with today’s culinary trends.
Restaurants are experiencing a revival of interest in artisanal and locally sourced options, reflecting a growing consumer preference for authenticity, sustainability, and quality, says Sussman. This trend celebrates the unique flavors and traditions of local communities and supports small-scale producers, she says.
“Chefs are embracing these ingredients for their superior flavor and quality, while also exploring innovative ways to cross-utilize them in the kitchen, thereby reducing waste and maximizing efficiency,” says Sussman. “Artisanal offerings enhance the dining experience and contribute to a more conscientious approach to food consumption, where flavor, sustainability, and community support converge to redefine culinary excellence.”
Dairy’s myriad nutritional benefits
California dairy products are also known for their nutritional value, providing essential nutrients, such as calcium and protein.
“This, coupled with strict quality standards ensuring safety and traceability, positions California dairy products as favored choices among today’s consumers and restaurant operators alike,” Sussman says.
Nearly three fourths of operators—74%—rank “nutritional content of products” as important or extremely important among the purchasing factors for dairy products, CMAB research found. In addition, 12% of operators rank “nutrition content of products” as the most important purchasing factor for dairy products.
Nutrient-dense dairy products from California check all these boxes. In fact, one serving of milk contains 13 essential nutrients, including protein, calcium, potassium, riboflavin, and vitamins D and B12. It is a particularly rich source of protein, given the relatively low cost: Milk costs just 4 cents per gram of protein, compared with 50 cents per gram for almond beverage and 71 cents per gram for oat beverage, for example, according to CMAB.
Whole milk also provides the fats and other nutrients that can be an important component of consumers’ healthy diets.
Dairy products from California clearly provide solutions for restaurant operators seeking to meet the demands of their customers concerning both nutrition and sustainability.
“Operators can make sure they’re asking their distributor partners for dairy products from California,” says Katie Cameron of the CMAB. “As the nation’s largest dairy state, California dairy farmers use some of the most sustainable dairy practices in the nation.”
In fact, she says, California produces nearly a fifth of all the milk in the United States, which nourishes consumers across the country and around the world.
“Every product stamped with the Real California Milk seal is made with wholesome milk from the Golden State, where farm families are focused on continuing a legacy of producing food that’s good for people and the planet, now and for generations to come.”
For more information about how dairy products from California can help you drive sales and profitability in today’s environment, visit https://realcaliforniamilkfoodservice.com/.
