David, thank you for posting the link for the youtube video on your blog (http://davidcoethica.wordpress.com). I am impressed with the low carbon brewery success story and very intrigued by some of the other businesses highlighting their approach.
Recently, I was asked about a carbon neutral cheese making company and I had to say I did not know of any. What caused me to think more about the enquiry was where does cheese making start and milk production end? If the focus is on just producing cheese, maybe the experience of Adams would be a parallel. However, if milk production is taken into consideration, then the forage and grain production could mean that a significant part of the carbon neutrality is made up of carbon offsetting, rather than reducing emissions through more efficient use of resources.
Any comments on carbon neutral cheese making or examples of success stories would be welcome.
Best wishes for 2010!
Veronica
