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A new study from Dr. Frank Mitloehner’s lab at UC Davis looks at reducing enteric methane using essential oils
In collaboration with Gold Standard and Agolin, Barry Callebaut has developed a new methodology to quantify and certify CO2 insetting for dairy within our chocolate supply chain.
Barry Callebaut misst die Reduktion von Treibhausgasen in der Milchwirtschaft – Barry Callebaut-Aktie in Grün
McGarry Dairy, a 115-head Holstein among the first dairy producers in Vermont to experiment with Agolin, has been honored as the Vermont Dairy Farm of the Year for 2021.
FrieslandCampina as a partner is a very conscious choice:
A new study from Dr. Frank Mitloehner’s lab at UC Davis looks at reducing enteric methane using essential oils:
REUTERS “Burps to burgers: food companies wrangle climate-warming cattle emissions.”:
Dairy Radio Now with Peter Williams talks about reducing enteric methane: