Human

Human breast milk is the species-specific milk produced by the mammary glands of human mothers. It is the biological norm for infant feeding and is uniquely adapted to human nutritional needs during the first months and years of life. Its composition changes dynamically — from the initial thick, antibody-rich colostrum produced in the first days after birth to mature milk that adjusts in response to the infant’s age and needs.

Breast milk contains a complex mixture of fats, proteins, carbohydrates (primarily lactose), vitamins, minerals, and bioactive compounds including antibodies, enzymes, and beneficial bacteria. It is distinct from all other mammalian milks in its composition profile.

Human milk appears in food composition databases to support nutritional analysis and research, particularly in dietetics, infant nutrition planning, and public health. It is not a commercial food product in the conventional sense.

Farmed Source
photograph to come — from twenty years of markets, farms and kitchens

How it's produced

Human breast milk is produced naturally by lactating mothers following childbirth. Milk production is initiated by hormonal changes during pregnancy and birth, and is maintained through regular breastfeeding or expressing (pumping). Production operates on a supply-and-demand basis — more frequent feeding or expression stimulates greater output.

Milk can be expressed by hand or with manual or electric breast pumps, and stored refrigerated or frozen for later use. In some regions, donor milk banks collect, pasteurise, and distribute breast milk from screened donors to premature or medically vulnerable infants whose mothers cannot provide sufficient milk. This is a clinical service, not a commercial food supply chain.

What it costs the planet (per kilo)

Carbon ≈24kg
Freshwater ≈370L
Land ≈185

≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →

What comes from this

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