Dairy nutrition is leading the sustainability charge Advances in dairy nutrition science may be able to deliver a 60% reduction in enteric methane emissions in the coming years, according to a new Journal of Dairy Science® invited review9 June 2025 9 June 2025 4 minute read 4 minute read By: By: American Dairy Science Association North AmericaResearch into reducing greenhouse gas emissions from livestock has exploded as the dairy and agriculture sectors all work toward shared sustainability and efficiency goals. While this progress has been made in all areas of dairy science research, from genetics to animal health and welfare, dairy nutrition has emerged as a particularly impactful area for emission reduction. In a new invited review in the Journal of Dairy Science, a preeminent voice in sustainability and dairy nutrition synthesizes what we know so far and reveals that new nutrition strategies could potentially slash methane emissions by a staggering 60% in the coming years. Red seaweed varieties, for example, contain bromoform, an active compound that has been effective at reducing methane emissions in several studies. While Hristov was clear that the pathways toward dairy sustainability are still in flux—and that no one solution will work for every dairy system and every farm—advances in dairy nutrition will be an essential component in the methane-reduction mix.