A good third of the milk produced in Germany is collected from producers by private dairies. The vast majority is processed in cooperative dairies. Today, thanks to new technologies, companies need a good 20% less energy per ton of milk delivered than in 1990. However, further processing, not just into yoghurt and cheese, but into hundreds of foods, remains energy-intensive.

The climate footprint depends primarily on the animals and is caused, for example, by the methane emissions from cows as ruminants, animal feed production and conventional farming methods. There are important opportunities for the industry along its supply chains through its influence on reducing greenhouse gas emissions. Water consumption for cooling, heating, cleaning and pasteurization in milk processing is also high. Transformation succeeds with more climate-friendly milk sources, smart technical solutions in production and better environmental management systems.

But social issues surrounding sustainable, regional dairy farmers also determine the transformation of the industry. Innovations are required in product development, and not just to reduce food waste. With the trend towards a climate-friendly, health-conscious diet, the market for plant-based alternatives and milk substitutes, e.g. based on oats, pea protein or soy, is growing. The labeling of CO2 emissions on the product, more sustainable packaging and transformative sources for plant-based raw materials are important topics.

The industry includes, for example, dairies that produce milk and fresh products, process milk for the food industry and produce milk substitute products. Manufacturers of ice cream are assigned to the “bakery and confectionery” industry.