Artisan Cheese in 2022

MAGAZINE 5 Sustainability features heavily at the heart of all that we do, and this works hand in hand with efficiencies in delivering product. As well as ensuring we are constantly reviewing our own environmental impact, the partnership with more dairies helps to reduce their costs as deliveries are consolidated to us and delivered to the customer as part of a wider basket of products.” Jessica sees this push forward with sustainability as the path to the future of the business. It has a knock-on affect to all corners of Curd & Cure. “Sustainability within the business also links back to keeping our prices competitive, through initiates which limit waste such as upcycling products, including Stilton and Cheddar used in our Rescue Range Soups, working with Too Good To Go to create ‘magic bags’ containing end of shelf life products as well as working closely with our supplier dairies to monitor andmanage supply and demand in real time across all product lines.” These initiatives fight back against the cost of living crisis in the same multi- pronged way as the crisis hits businesses. By using surplus ingredients in their Rescue Range they cut down on waste, and by working with Too Good To Go they claw back some of the costs that are lost in food waste. These savings feed back into the business and help Curd & Cure keep their prices at a reasonable level. SPECIAL REPORT SPECIALITYFOOD T his is a smart strategy as it not only keeps the business more sustainable, it also cuts down on those rising fuel costs. It’s something the cheese sector is seeing in all aspects of the business, fromproduction right through to sales. By 2025 85% of dairy farmers will be following expert advice to set days of the week,” says Jessica Honey. “We are also in the process of investing in new routing software to ensure our routes are planned as efficiently as possible. This will help offset the additional costs involved with transporting goods and ensure we are keeping our carbon footprint to a minimum. optimise feed plans, which is directly linked to reduced emissions. Optimising feed plans also reduces waste, which reduces costs. At Curd & Cure they’re also seeing the benefits of going green. “We work with our customers to ensure deliveries are kept to a minimum, delivering to specific delivery areas on BY 2025 85% OF DAIRY FARMERS WILL BE FOLLOWING EXPERT ADVICE TO OPTIMISE FEED PLANS , WHICH IS DIRECTLY LINKED TO REDUCED EMISSIONS SOURCE: DAIRY UK THE FUTURE OF SUSTAINABILITY Being more environmentally minded is at the forefront of all food businesses, from cheesemakers to distributors and retailers, withmany innovating and investing heavily in a sustainable future.