Like an estimated two-thirds of the world’s population, I don’t digest lactose well, which makes the occasional latte an especially pricey proposition. So it was a pleasant surprise when, shortly after moving to San Francisco, I ordered a drink at Blue Bottle Coffee and didn’t have to ask—or pay extra—for a milk alternative. Since 2022, the once Oakland-based, now Nestlé-owned cafe chain has defaulted to oat milk, both to cut carbon emissions and because lots of its affluent-tending customers were already choosing it as their go-to.

Plant-based milks, a multibillion-dollar global market, aren’t just good for the lactose intolerant: They’re also better for the climate. Dairy cows belch a lot of methane, a greenhouse gas 25 times more potent than carbon dioxide; they contribute at least 7 percent of US methane output, the equivalent emissions of 10 million cars. Cattle need a lot of room to graze, too: Plant-based milks use about a tenth as much land to produce the same quantity of milk. And it takes almost a thousand gallons of water to manufacture a gallon of dairy milk—four times the water cost of alt-milk from oats or soy.

But if climate concerns push us toward the alt-milk aisle, dairy still has price on its side. Even though plant-based milks are generally much less resource-intensive, they’re often more expensive. Walk into any Starbucks, and you’ll likely pay around 70 cents extra for nondairy options.

. Dairy’s affordability edge, explains María Mascaraque, an analyst at market research firm Euromonitor International, relies on the industry’s ability to produce “at larger volumes, which drives down the cost per carton.” American demand for milk alternatives, though expected to grow by 10 percent a year through 2030, can’t beat those economies of scale. (Globally, alt-milks aren’t new on the scene—coconut milk is even mentioned in the Sanskrit epic Mahābhārata, which is thousands of years old.)

What else contributes to cow milk’s dominance? Dairy farmers are “political favorites,” says Daniel Sumner, a University of California, Davis, agricultural economist. In addition to support like the “Dairy Checkoff,” a joint government-industry program to promote milk products (including the “Got Milk?” campaign), they’ve long raked in direct subsidies currently worth around $1 billion a year.

Big Milk fights hard to maintain those benefits, spending more than $7 million a year on lobbying. That might help explain why the US Department of Agriculture has talked around the climate virtues of meat and dairy alternatives, refusing to factor sustainability into its dietary guidelines—and why it has featured content, such as a 2013 article by then–Agriculture Secretary Tom Vilsack, trumpeting the dairy industry as “leading the way in sustainable innovation.”

But the USDA doesn’t directly support plant-based milk. It does subsidize some alt-milk ingredients—soybean producers, like dairy, net close to $1 billion a year on average, but that crop largely goes to feeding meat- and dairy-producing livestock and extracting oil. A 2021 report by industry analysts Mintec Limited and Frost Procurement Adventurer also notes that, while the inputs for dairy (such as cattle feed) for dairy are a little more expensive than typical plant-milk ingredients, plant alternatives face higher manufacturing costs. Alt-milk makers, Sumner says, may also have thinner profit margins: Their “strategy for growth is advertisement and promotion and publicity,” which isn’t cheap.

Starbucks, though, does benefit from economies of scale. In Europe, the company is slowly dropping premiums for alt-milks, a move it attributes to wanting to lower corporate emissions. “Market-level conditions allow us to move more quickly” than other companies, a spokesperson for the coffee giant told me, but didn’t say if or when the price drop would happen elsewhere.

In the United States, meanwhile, it’s a waiting game to see whether the government or corporations drive down alt-milk costs. Currently, Sumner says, plant-based milk producers operate under an assumption that “price isn’t the main thing” for their buyers—as long as enough privileged consumers will pay up, alt-milk can fill a premium niche. But it’s going to take a bigger market than that to make real progress in curbing emissions from food.

  • renownedballoonthief@lemmygrad.ml
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    1 year ago

    I guess that the soy yogurt I had for breakfast and the vegan mozzarella that I had on my lasagna for dinner last night were all just in my imagination.

    • tim-clark@kbin.social
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      1 year ago

      Not everyone is able to handle soy, there is no solution for every person.

      As an avid consumer of yogurt, what you consumed isn’t yogurt.

        • IHeartBadCode@kbin.social
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          1 year ago

          You know that’s one of those really neat things about the world we live in.

          Roughly about 65% of the world has lactose malabsorption. However the United States has one of the highest concentrations of people who aren’t lactose intolerant, with only roughly 35% of the population having lactose malabsorption.

          Has to do with the genetic mutation that allowed people to drink milk much longer was in most of the ancestors who founded the US and those who came to the US eventually got the gene in some fashion mixed into their DNA.

          So that’s resulted in the US being this hyper concentration of people who can drink milk that’s not really found anywhere else. Russia, some European countries, and some related African nations that were once occupied by those European nations have less lactose intolerant folks as well, but not as low as the US has.

          The various parts of DNA code are thought to have developed in Europe but the US served to combine a lot of it and cheap milk from way back helped ensure that the hit of protein helped direct evolutionary processes to heavily favor that combination that allowed for longer ability to drink milk.

          • NoneOfUrBusiness@kbin.social
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            1 year ago

            So that’s resulted in the US being this hyper concentration of people who can drink milk that’s not really found anywhere else.

            I get what you’re talking about but AFAIK lactose intolerance isn’t common in the middle east.

      • pjhenry1216@kbin.social
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        1 year ago

        what you consumed isn’t yogurt.

        Considering yogurt was just a made up word at some point, I have no problem with words evolving over time like literally every other word in our language.

        Yogurt is about the end-product. It’s like calling only some things bread because they have extra ingredients or don’t use the same grains that ancient societies used to make the original bread.

      • discodoubloon@kbin.social
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        1 year ago

        Not being able to handle soy?

        Is baked chicken too spicy for you? Hahahaha 😂😂

        I bet you can’t even throw a baseball, dude just puts it on the ground and walks home to his couch.

        • DarthFrodo@lemmy.world
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          1 year ago

          There’s soy allergy, with a prevalence of about 0,3%. Lactose intolerance is at 5%-90%, depending on the region.