The debate around sustainable diets often centers on reduction – less meat, less dairy, more plants. But a growing chorus of voices, including retired agricultural director Peter Dufter, argues that eliminating entire food groups isn’t the answer. Instead, a nuanced approach that recognizes the ecological benefits of carefully managed grazing land, particularly for ruminant animals like cows, may be crucial for both food security and environmental health. This perspective, gaining traction within discussions of the UN Sustainable Development Goals, challenges conventional wisdom and proposes a more integrated view of agriculture’s role in a changing world.
Dufter recently presented his research at a gathering in Teisendorf, Germany, building on a 2022 presentation that defended the role of local dairy cows. His latest talk focused on how grassland managed by grazing animals can contribute to global food security, ecosystem preservation, and even carbon sequestration. The discussion was prompted, in part, by a 2023 resolution from the youth organization of BUND Naturschutz, a German conservation group, to transition all events to fully vegan catering. Hubert Weiger, honorary chairman of BUND Naturschutz, publicly opposed the resolution, arguing that grazing animals are essential for maintaining grassland ecosystems and biodiversity.
The Unexpected Benefits of Grazing Land
Dufter’s presentation underscored Weiger’s point, detailing the positive impacts of local grassland agriculture. Globally, approximately 70% of agricultural land is grassland, a significant portion of which is unsuitable for crop cultivation. He explained that ruminants – cows, sheep, and goats – possess a unique digestive system that allows them to process and derive nutrients from these fibrous grasses, effectively converting otherwise unusable biomass into valuable food sources. This process, he argues, makes these animals indispensable for future food production.
Beyond food production, Dufter highlighted the role of grassland in carbon storage. Contrary to the common perception that forests are the primary carbon sinks, he presented data suggesting that permanent grasslands actually have a higher carbon-binding capacity than forests. According to his research, German grasslands store an average of over 180 kg of organic carbon per hectare, exceeding levels found in both forests and arable land. While acknowledging the demand for further research into the mechanisms of long-term carbon fixation in grassland soils, he emphasized the significant potential.
Addressing the Methane Question
A frequent criticism of livestock farming centers on methane emissions. Cows, as ruminants, produce methane as a byproduct of digestion. Dufter didn’t dismiss this concern but framed it within the context of the UN Sustainable Development Goals, which recognize a trade-off between global food security and climate change mitigation. He argued that future livestock systems should prioritize the utilization of non-edible biomass, and ruminants are uniquely suited to this task. The grassland cow, in particular, represents a viable solution to this complex challenge.
Dufter also addressed concerns about water usage in livestock production, specifically the often-cited figure of 15,000 liters of water required to produce 1 kg of beef. He clarified that this figure often includes “virtual water” – primarily rainwater that falls on grazing land and remains within the natural water cycle. He explained that approximately 94% of this water is “green water” and isn’t actually consumed.
The Value of a ‘Nose-to-Tail’ Approach
Dufter also emphasized the nutritional value of beef and dairy, pointing to the high DIAAS (Digestible Indispensable Amino Acid Score) score of cow’s milk, a measure of protein quality. He suggested that complete abstinence from meat isn’t necessarily ecologically or nutritionally sound, particularly when considering the byproducts of milk production. He advocated for a “nose-to-tail” approach to food consumption, utilizing all parts of the animal and embracing traditional regional dishes that make use of less-common cuts of meat. This approach, he believes, supports both sustainable farming practices and the preservation of cultural landscapes.
The presentation sparked a lively discussion among the approximately 40 attendees, which continued afterward at a local restaurant. Dufter is scheduled to present his findings again on March 30th at the Festsaal Bergen, hosted by the Ökomodell Achental association.
The conversation surrounding sustainable food systems is evolving. While plant-based diets undoubtedly have a role to play, Dufter’s operate suggests that a more holistic approach – one that recognizes the ecological benefits of well-managed grazing land and the unique capabilities of ruminant animals – is essential for ensuring both food security and environmental sustainability. Further research into carbon sequestration in grasslands and the optimization of livestock farming practices will be critical in navigating this complex landscape. The next opportunity to hear Dufter’s presentation is March 30th in Bergen, offering a chance to engage directly with these evolving ideas.
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