China’s leaders have championed milk as the emblem of a modern, affluent society – but their radical plan to triple the nation’s consumption will have a huge environmental cost.

By Felicity Lawrence

Beijing-based film-maker Jian Yi, now 43, clearly remembers the arrival of fresh milk in his life. It was an image of it, not the real thing. “It was the 1990s, and I first saw it in an advert on TV. The ad said explicitly that drinking milk would save the nation. It would make China stronger and better able to survive competition from other nations.”

Like most ethnic Han, who make up about 95% of the population, Jian was congenitally lactose-intolerant, meaning milk was hard to digest. His parents did not consume dairy at all when they were growing up; China’s economy was closed to the global market and its own production very limited. Throughout the Mao era, milk was in short supply and rationed to those deemed to have a special need: infants and the elderly, athletes and party cadres above a certain grade. Through most of the imperial dynasties until the 20th century, milk was generally shunned as the slightly disgusting food of the barbarian invaders. Foreigners brought cows to the port cities that had been ceded to them by the Chinese in the opium wars of the 19th century, and a few groups such as Mongolian pastoralists used milk that was fermented, but it was not part of the typical Chinese diet.