Guide for calculating the environmental footprint of DO Idiazabal cheese

Following the guidelines of the Product Enviromental Footprint Cathegory Rules for dairy products (version 1.0 accepted on April 25, 2018 and valid until December 31, 2020), the Environmental Footprint of DO Idiazabal cheese is calculated in the Kerixara and Etxezuri cheese factories.

This guide includes the 16 indicators used, and their corresponding methodologies, with explanations on the scope and allocation methods, for their use in other cheese factories.

Guide to environmental improvements in latxo sheep farms and cheese factories

An Energy Audit is carried out in each cheese factory. To do this, we work with energy billing data, an inventory, study and analysis is drawn up, both of all the machines, motors or equipment that consume energy, as well as of all energy installations and the thermal envelope of the building to quantify, analyze and classify energy consumption.

This guide includes the environmental improvements implemented in the farms and cheese factories, which after a campaign have led to an environmental improvement.

Guide for the generation of energy in latxo sheep farms and cheese factories and its consumption in local networks

The possibilities of generating energy in latxo sheep farms and cheese factories are studied, with the aim of self-sufficiency, and in case of having surpluses, becoming energy producers and pouring into the network.

Technical, economic, social and legal aspects are analyzed, as well as the search for investment aid in facilities that produce renewable energy in the key of self-consumption.

This guide models the energy generation proposals, based on a general vision of the latxo sheep sector, which makes available to interested people the keys to generating energy on farms and its local consumption, through local networks.