Sustainable stories with farmer Dick Ubbels
...to remove unwantedplants. "We have an old turf that retains a lot of CO2 and organic matter. The first is good for the climate, the otherfor thequality of...
Read moreSustainable stories with farmer Gerrit Wermink
...and thefruitgrowing around the corner. Farmer Gerrit therefore has 28 acres of grassland and 6 acres of corn, doing as much tillage as possible in-house. Of course, ...
Read moreSustainable stories with farmer Sjoerd van der Helm
...seventy degrees. Again, thanks to the freeelectricityfrom the digester. After that hour, a kind of composthas been createdthat no longer contains bacteria, smells like potting soil, and is ideal...
Read morePositive in cheese transportation
...cheese transporter G.G. de Vries & Zoonfrom Minnertsga now transports ourcheese to the ripening warehouses with a hybrid truck which results in a fuel saving of 20%. Together with ourpartners we keep...
Read morePositive during ripening and packing
Ripening and packaging For the cheese ripening and packaging chain steps, we are currently mapping out, together with ourservice providers, exactly what share they have in the footprint of CONO cheese. Subsequently,...
Read moreCONO Cheese Makers shares CSR report 2020-2022
...told in ourlatest CSR report. View our2020 - 2022 CSR report here The CSR report tells how corporatesocial responsibility plays a role throughout the cooperative.This goes into...
Read moreSustainable stories with farmer Christina Kranenburg
In some things, cows are very similar to humans. For example, like us, it is healthier for a cow to eat unprocessedfood. In other words, lots of fresh vegetables. That's why ...
Read moreLieke, Technologist
"I like that I can develop. That I get the space and a lot of responsibility toimplement my ideas." At CONO, you get the space...
Read morePatrick, Sales Manager Foodservice & Retail Benelux
...as ourcheese. In addition, it is very satisfying to work for ourcattle farmers and not for an unknownshareholder in America. Some cattle farmers I know personally because I strive...
Read moreRené, Chef Cheese Warehouse
...week. With the improvement team, we look at ourprocesses and continue to improve them continuously. We do this underthe name TOPP: Teamwork, consultation, performance and fun.This ensures peace ...
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