Sustainable stories with farmer Sandra Oudshoorn
...One farmer was going to fertilize the land with solid manure (only cow poop), anotherwith slurry (poop and pee), and yet anotherwith straw manure (poop, pee AND some straw on which...
Read moreSustainable stories with farmer Dick Ubbels
...a better carrying capacity for the machines the following year." And why no bee ribbon? "Oh yes, haha. Well, the sheep like those flowers way too much, so they eat everything."....
Read moreSustainable stories with farmer Gerrit Wermink
...comes. If cows are in stalls during the winter, this cannot be avoided unless you start separating and processing manure immediately. But Gerrit, then, does things differently. "In the pasture ...
Read moreSustainable stories with farmer Sjoerd van der Helm
...as otherwiseammonia gas, but there it gets no chance to go outside. On the contrary: two large engines run on it, which then drive a generator that turns it into electricity,...
Read morePositive in cheese transportation
...cheese transporter G.G. de Vries & Zoon from 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
...looked at reducing these CO2 emissions as far as possible. Ultimately, the entire CONO cheese chain from cow's mouth to store shelf was mapped using Blonk Sustainability's LCA model....
Read moreCONO Cheese Makers shares CSR report 2020-2022
...and skimmed milk powder. Delivering added value is of course only possible if you do businesssustainably; taking good care of people, animals andland. Care for the environment and the climate is part of this,...
Read moreLieke, Technologist
...to developyou 'I make sure the quality of the cheese is good and that the cheese has the right composition (moisture, fat, salt). We let the cheese...
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
...After 30 years. That's nice because I like challenges. There is a good working atmosphere at CONO. Colleagues are very committed and long tenures are no exception.' Back...
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