Technological Change and the Environmental Impact of Food Production and Consumption

This article examines the changing food production and consumption system of yogurt in the United Kingdom, focusing on the environmental impact of the yogurt processing stage from a technological perspective. Based on interviews with key industry stakeholders, we describe the evolution of the yogurt industry since the 1950s, characterized by a shift toward industrialized mass production and increased product diversity. We explain how new technologies, sociopolitical trends, and industrial strategies have shaped the evolution of the industry over this period. Moreover, we argue that the environmental impact of the current yogurt production and consumption system has been determined to a large extent by technological change. The article explores the future of the yogurt production and consumption system, considering the environmental implications of increased production of more differentiated yogurt products and how technological change may mitigate some of those impacts. The analysis reveals that to appreciate the environmental impact of the yogurt industry, policy makers should not focus simply on the primary stage of production but on all stages of the yogurt production and consumption system. Minimizing waste and improving resource efficiency at the yogurt processing stage are found to be particularly important. Transformation to an alternative yogurt production and consumption system with substantially lower environmental impacts requires significant commitment to change across the industry and the wider sociotechnical landscape