Local Production Process of Parmesan Cheese and its Impact on Greenhouse Gas Emissions

Abstract

Have you ever thought about the environmental impact of your food consumption? As a trainee at the NRT-INFEWS (National Science Foundation Research Traineeship – Innovations at the Nexus of Food, Energy, and Water Systems) program at UCLA, I wrote this article about my visit to a Parmigiano Reggiano industry in Italy. I discuss the emission of greenhouse gases associated with the production of this delicious cheese and propose ideas on how this industry may reduce their methane emission.