Creating a sustainable business practice can feel like juggling a dozen frying pans. Electricity usage, waste generated, and carbon emissions all need to be considered and balanced carefully. It’s not as simple as just flipping a switch. Cheesemaker Emmi Roth, creator of Wisconsin-made Roth Cheese, has been walking this line delicately for years. For a multi-pronged approach, Emmi Roth considers the origins of their milk, the production of their product, and the operations of their creameries. It’s a lot to focus on at one time, but it’s the only way to move forward with creating a cheese that’s delicious and truly sustainable.
Read more at Blue Apron