Methane reduction is in the news. Methane is a powerful greenhouse gas that is a big contributor to the problem of global warming. Innovators are looking for solutions. One of the areas of focus is the methane created when ruminants (like cows) digest their food. From physical collectors worn like backpacks on cows to dietary additives in the food, people are trying to reduce the methane that is produced when cattle burp.

Are dietary methane inhibitors the answer?

This quick-fix could disrupt a complex natural system in ways we can’t predict. We are already reeling from unintended consequences from historical quick-fixes:

• The insects we rely on to pollinate the plants that are our food are at risk because the pesticides used to eliminate one pest also kill many other organisms at the same time.

• Antimicrobial resistance (AMR) developed because of broad misuse of antibiotics as preventative medicine.

• Development of resistant weeds through widespread use of Roundup.

There are other ways we can address methane produced from cattle. For example, increasing the number and size of methane sinks (where methane is converted to carbon dioxide and water vapour). Healthy soil in forests and farms are methane sinks. There are also other industries that produce methane: landfills and fossil fuels, for example. Maybe, just maybe, there are other things we should consider and try before taking this risk with our food source. Good farming systems (farming that works with nature rather than against it) don’t need to use methane inhibitors because normal/natural processes are working efficiently to cycle the methane.

What can I do about this?

Two labels that won’t use methane inhibitors are Organic (e.g. Soil Association Organic Certification, or EU Organic Certification) and Pasture for Life. Buy those when you can. And as always, talk to your friends about this complex issue. The more we ask for change, the more likely it is to happen.