The Use of Endangered Animals Could Actually Help Save Them

We are bidding farewell to the bee-eater birds, Mariana fruit bat, Bachman’s warbler, and 21 other species that went extinct in the U.S. in 2023. These species are joining the increasing list of many animals that are on the brink of permanent disappearance.

Scientists have declared that we are in the midst of the Earth’s sixth mass extinction, triggered by human activities such as unsustainable land, water, and energy use, along with climate change. Unlike past mass extinctions, which were caused by natural events, the last one occurred 65.5 million years ago.

It would be foolish to overlook the role of agriculture in the extinction of numerous plant and animal species worldwide. Approximately 40% of the Earth and 70% of freshwater are utilized for agriculture.

However, in recent years, farmers, shepherds, and conservationists have been working individually and collectively to protect rare and endangered animal species, using their products to feed, nurture, educate, and clothe people. Working to protect animals while sometimes being perceived as a means of consumption can be challenging. Yet, this strategy not only ensures the long-term health of species but also creates opportunities for preserving traditional cultures, practicing greener agriculture, preparing for extreme weather conditions, and promoting healthier diets.

The Famille Joly in the Loire is renowned for its biodynamic wines, primarily due to leader Nicolas Joly’s steadfast commitment to the authentic expression of La Coulée de Serrant wines and vineyards. This commitment goes beyond merely producing wines with minimal intervention.

“Winemaking should not be an operation,” says Joly. “Everything should be in the vineyard. … When you taste the wine and feel the music coming to you, you understand the work you did in the vineyard.”

This work is meticulous, complex, and strategic. They even select a special type of fertilizer to control the composition. To remain completely faithful to the French winemaking concept of terroir, they aim to transfer a combination of natural factors that make up terroir—such as soil, climate, and sunlight—into the glass.

“We brought in a herd of native cows to produce compost,” he says. “But we also chose to use them because they are endangered. These cows are a fundamental part of the region’s landscape and history.”

Since these cows are native to the region, it can be argued that their manure will provide a more authentic terroir.

It is believed that the Nantaise cows, originating from Southern Brittany and the Loire, predominantly live in coastal areas. This medium-sized breed (weighing between 1,325 pounds for females and 1,875 pounds for males) is commonly used for milk and meat and is suited for damp and poor conditions.