Our focus in this episode is livestock…specifically dairy products made from cows. It turns out enteric fermentation, the cow's digestive process of turning grass into food, contributes to over 40% of global emissions from the livestock supply chain. And the US is a major producer and consumer of beef and dairy products…with China slowly catching up. How are the two global food superpowers innovating ways to reduce greenhouse gas emissions from dairy cows?
Guests (in order of appearance):
Roberta Franco, California Department of Food and Agriculture
Ermias Kebreab, University of California at Davis
Meian Chen, Innovative Green Development Program in China
Liu Ying, Former Director of the Biogas Institute of the Ministry of Agriculture
Li Ying, The Nature Conservancy in China
Matthew Harrison, California Air Resources Board
Production credits:
Executive Producer: Marcy Trent Long
Co-Host and Producer: Chermaine Lee
Sound Engineer: Estima
Associate Producers: Sam LiXiaoYu, Zack Chiang, Lara-Nour Walton
Music Composition: Cole Chiu
Contributing Editor: Jill Baxter
Intro/outro music: Alex Mauboussin
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Resources:
This podcast series is part of a Wilson Center China Environment Forum and Ohio State University initiative called Cultivating U.S. and Chinese Climate Leadership on Food and Agriculture. The initiative explores the actions both these “food superpowers” are taking to rein in agri-food greenhouse gas emissions and identifies potential areas of mutual learning and collaboration.
Blogs from the China Environment Forum:
- Soil’s Key Role in Fighting Climate Change in U.S. and Chinese Agriculture: The Wisdom of Dr. Rattan Lal
- Milking the Dairy Industry for Lower Greenhouse Gas Emissions in China
- Rice: A Recipe for Greenhouse Gas Emissions in the U. S. and China?
- The Forgotten Greenhouse Gas: Nitrous Oxide as an Issue for U.S. and Chinese Agriculture
- Farming Our Future Carbon Neutral Agriculture in the US and China
China Environment Forum Webinars:
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