The article highlights the environmental impact of cow's milk production, requiring significant land and water usage, and contributing to greenhouse gas emissions. It contrasts this with the lower environmental footprint of plant-based 'milks', although these often do not match the nutritional profile of milk. The article also discusses the potential of plant-based beverages to be improved to better deliver nutrients, with soy milk currently the closest competitor to milk in protein content. The article also mentions the fortification of plant-based beverages with vitamin D and calcium to improve their nutritional value and compete with dairy products.