CONO Kaasmakers is a small farmers' cooperative with a big ambition. Together we are building a climate-positive future, where we want to pass on our world to the next generation in a positive way.
We work in a transparent way to make the tastiest cheese. In doing so, we don't make any concessions to the quality and taste you've come to expect from our cheese.
Together, step by step toward a climate-positive future.
CONO wants to be involved and close to society. We realize that our actions have an impact on the climate. That is why, as a cooperative, we are committed to the Sustainable Development Goals set by the United Nations in 2015. With the goal of making the world a better place.
How do we do that?
Climate positive means that we remove moreCO2 from the air than we emit. We do this throughout our cheese chain from cow's mouth to store shelf. First we make our own share of CO2 as small as possible. If CO2 reduction is not (yet) possible, we invest in measures that capture CO2. We work transparently to make the tastiest cheese. We make no concessions whatsoever to the quality and taste that you are used to from our cheese. All for a fair milk price.
This is climate-positive according to CONO
Everyone makesCO2, the chemical name for carbon dioxide or carbonic acid gas. Just already when you breathe: you suck in oxygen, and blow outCO2.CO2 is a nutrient for plants and part of our cycle. Because more and faster is emitted than can be broken down,CO2 hangs around the earth like a blanket, keeping us warm. Too warm right now.
There are ways to reduce the amount ofCO2. By doing things less and by doing things differently. In doing so, you can choose to solve more than your own share. And that is our plan. In other words, we want to take more of theCO2 out of the air and capture it than we emit. Right now, our cheese factory is already climate neutral certified according to the Climate Neutral Standard. Climate positive goes a step further. We want to remove more greenhouse gases from the air than are put in by making our cheese. Ten percent to be exact. In this way we contribute to slowing down global warming.
Our goal in a number: 30% reduction
We are making the chain climate-positive in two steps. First, we try to make our own share ofCO2 as small as possible. For the part that we cannot (yet) reduce, we invest in measures that captureCO2.CO2 emissions are measured in so-called 'kilograms ofCO2 equivalent per kilogram of CONO cheese'. An objective calculation model is used for this, namely a life cycle analysis by Blonk Sustainability. It boils down to this: the lower, the better. We calculated that by 2030 we can reduce emissions by about 30%. We do this in five areas in the chain "from cow's mouth to store shelf": On the farm, milk transport, cheese making, cheese ripening, packaging and cheese transport. We do not include by-products and side streams such as cream and whey powder.
Phase two: even less than zero
On the farm, we are exploring the possibilities of circular farming and carbon farming, among other things, which is aboutCO2 sequestrationunder grassland and trees, for example. And as soon as there is a proven innovation for our cheesemaking that suits us, think biogas, hydrogen, geothermal, and heat networks, we hook on. Finally, we buyCO2 certificates from climate projects. Projects from afar if necessary, aimed at planting new trees and preserving rainforests, for example. But if possible, we also buyCO2 certificates from our own livestock farmers.
For CONO Kaasmakers, the climate issue is a chain issue with the cow at the centre: "from cow's mouth to shop shelf". This starts with the feed for the cow, followed by measures on the farm and in the cheese factory, in the distribution and in the packaging on the shop shelf. We want to use all our expertise and develop new knowledge to reduce our footprint and capture CO₂. In doing so, we focus on happy cows, happy farmers and happy planet, so the cows continue to graze outdoors and together with our farmers we give further substance to our ambition. Read the sustainability stories here.
Climate positive is not the same ascarbon free. We will continuously reduce ourCO2 emissions, and compensate the remaining emissions. Among our own member farmers if possible, and further afield if necessary. On the farm, we investigate the possibilities of, among other things, circular agriculture and carbon farming, which is about capturingCO2 in the soil and in trees. And as soon as there is a proven innovation for the cheese factory to move away from natural gas, we will join in. Finally, we buyCO2 certificates from climate projects. Projects aimed at planting new trees and preserving the rainforest, for example. But if possible, we also buyCO2 certificates from our own livestock farmers.