Horacio Aguirre-Villegas, Simone Kraatz, Franco Milani, Astrid Newenhouse, Thais Passos-Fonseca, Doug Reinemann
The process of making cheese and delivering it to consumers contains several potential sources of greenhouse gas emissions. This booklet explains the significance of a product's carbon footprint, identifies sources of greenhouse gases in the cheese-making process, and suggests ways that cheese makers and consumers can reduce greenhouse gas emissions related to cheese. The publication also includes a step-by-step worksheet to help producers calculate the carbon footprint of their cheese (28 pages; 2011).
Currently available as PDF only.
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