Beyond the butter board: How the dairy industry in the US is taking over social media feeds

Published 2024년 5월 21일

Tridge summary

The article reveals a marketing campaign by the U.S. dairy industry, led by Dairy Management Inc. and the Fluid Milk Board, to boost consumer demand for dairy products through various strategies, including influencer partnerships, product integrations with food companies, and advertising. While these efforts have been successful in increasing dairy consumption to an all-time high in 2021, they have also contributed to the industry's growing environmental impact, with dairy being a significant contributor to diet-related greenhouse gas emissions. The article also highlights the concerns of small-scale farmers regarding the impact of these marketing efforts on competition and market fairness, as larger producers benefit more from the campaign. Additionally, the article discusses a proposal by the National Family Farmers Coalition for supply-management legislation in the U.S., similar to Canada's model, to address these issues and provide more stability for small-scale farmers. The article ends by mentioning Dairy Management Inc.'s efforts to promote dairy in fast food, particularly cheese in chicken sandwiches, and the potential impact of these efforts on the dairy industry.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

This story was originally published by Grist and appears here as part of the Climate Desk collaboration. For the past year and a half, you may have heard a lot about butter. It started with a viral video of influencer chef Justine Doiron carefully slathering two sticks of butter directly onto a wooden cheese board, seasoning the thick layer with flaky sea salt and lemon zest, arranging torn herbs and red onion across the surface, and finally finishing the dish with flower petals and a drizzle of honey. This was the butter board, a TikTok trend that quickly reached escape velocity and was featured by The New York Times, CNN and Today. On high-end restaurant menus, the once-humble bread-and-butter course snowballed into $38 table-side “butter service” and 14-inch cylinders of creamy, imported carved-to-order butter earned prominent placement in restaurants’ open kitchens. By early March, New York Magazine could declare that “butter has become the main character.” What accounts for ...

Source: Nationalobserver