This story was also published in the CSR 2023-2024 report, released Nov. 5, 2024.
"There is always room for improvement."
Employee vitality and safety
Corporate social responsibility is doing business with consideration for people, animals, the environment and society. Being a good employer is inextricably linked to this, says Kee van Doorn, HR manager at CONO Kaasmakers. Being a good employer is also part of the United Nations sustainability goals that CONO endorses (SDG3 and SDG4). Van Doorn: "We want to make sure that our employees enter the gate with a good feeling and also leave again with a good feeling." Employee vitality and safety are necessary for this.
"physical and mental health check" for staff
A Preventive Medical Examination (PMO) was conducted among CONO's staff at the end of 2023. Such a PMO is a "physical and mental check-up," says Van Doorn, and consists of a digital questionnaire (on issues such as work happiness, stress and physical and mental safety) and blood pressure measurements, eye measurements and hearing tests. "On physical safety we are very focused anyway, because we work with large machines and harmful substances such as lye."
More safety awareness
CONO naturally strives for zero accidents, but Van Doorn knows that in practice that is a challenge, because an accident is just around the corner. But safety awareness has increased in recent years. And more safety awareness means fewer accidents.
We're in the green
The PMO results are now in and compared with benchmarks from Arboned, which has data on thousands of employees in similar situations. "We are in the green almost everywhere," says Van Doorn, "but there is always room for improvement. You also get signals, of course. Often those reemphasize the importance of changes you have already initiated." She gives as an example the menu in the canteen. "That includes dinner, because we work in shifts. Those were always microwave meals and people had grown tired of those. So now there will also be the possibility to buy fresh meals. And we make sure there's fruit and dairy, because we know it's better not to eat too heavy at night."
For the long term
Sustainability of physical, mind and skills is really, by definition, about securing something for the long term, Van Doorn believes. "That could be a process that is essential to the quality of herbal cheese, or a particular skill or competency, training opportunities, but also the menu in the canteen."
Climate ambition CONO
CONO Cheese Makers has the ambition to work together to be positive for future generations. This requires cooperation in the chain. In the process of making cheese, CONO and its partners want to reduce 75% CO₂-eq. in order to reduce the footprint of cheese.