At CONO Cheesemakers, we believe in cooperation for a sustainable future. We work on this shared ambition with our partners, from cow's mouth to store shelf. Our colleague Tijs Roeland, tells the NZO how the entire cheese chain, from dairy farm to store, comes together to make an impact.

In the process of making cheese, we want to reduce the footprint of cheese with our partners. We do this by realizing a positive impact on balance. For example, by generating more energy than we consume. Or the positive contribution that our member dairy farmers make by participating in the Caring Dairy program. Every step we take is another one. In the cheese factory, we are constantly looking for ways to use energy more efficiently and to use residual heat. We also want to get rid of gas and switch to more sustainable sources of energy.

Roeland is manager of innovation and technology at CONO and is concerned with these issues and: "As a small farmers' cooperative, we have been around for more than 120 years. For us, it's about creating a sustainable future for our environment, as well as for our dairy farmers, our employees and consumers. Local governments think this is also important. We see this reflected in our cooperation with the municipality and the province. With Beemster® cheese we put the region on the world map. Partly for this reason, the regional government thinks constructively with us."

In this way we connect the links in the dairy chain and together bear responsibility for people, animals and the environment. Sustainability requires cooperation. By joining forces, we make the difference. Read the entire article by NZO about how we are working together for a more sustainable future: Making cheese sustainable is something CONO Kaasmakers does together with partners: from cow's mouth to store shelf | Nederlandse Zuivel Organisatie.