Burps to burgers: Food companies wrangle climate-warming cattle emissions

WINNIPEG, Manitoba: Looking to improve milk production, California farmer John Verwey turned to a Swiss-made feed additive designed to make a cow more efficient while reducing methane emissions from cattle burps.

Major food companies are stepping into the space. Nestle and chocolate producer Barry Callebaut have partnered with startup Agolin, while in July, Restaurant Brands International started serving burgers made from less gassy cattle at several US Burger King restaurants. Farmers feed Agolin to 1 million head of cattle in Europe, and another 250,000 head of American cattle, double its total sales volume five years ago, said Kurt Schaller, Agolin's managing director.

The global market for methane-inhibitor feeds could reach €1 billion to €2 billion by 2030, said Mark van Nieuwland, director of DSM's"Clean Cow" programme. To be sure, a few million cattle producing less methane would amount to a tiny fraction of the global 1.3 billion-head cattle herd. The pilot project is a bet that reduced cattle emissions will soon matter to consumers, said Matt Banton, Restaurant Brands' head of global innovation and sustainability.The US livestock sector has become more efficient and less emissions-intensive in recent years thanks to better use of feed and veterinary care and due to improved animal genetics, said Frank Mitloehner, professor of animal science at the University of California, Davis.

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