Projects and developments
At CONO Cheesemakers, it all starts with the collaboration between cows, farmers and cheesemakers. Every link is important. Together we achieve more than each on his own and continuous improvement is our philosophy. In every step in the chain from cow's mouth to store shelf, we work to reduce CO2.
Compensate where we cannot reduce
On the farm, we are exploring the possibilities of circular farming and carbon farming, which is about sequesteringCO2 in the soil, among other things. And as soon as there is a proven innovation for our cheese making that suits us, think of biogas, hydrogen, geothermal, and heat networks, we link up. Finally, we buyCO2 certificates from climate projects. If possible through our own livestock farmers and with projects further away if necessary. Aimed at planting new trees and preserving rainforests, for example.