On a farm in upstate New York, a cheese brand is turning millions of pounds of food scraps into electricity needed to power its on-site businesses. Founded by eight families, each with their own dairy farms, Craigs Creamery doesn’t just produce various types of cheddar, mozzarella, Swiss and Muenster cheeses, sold in chunks, slices, shreds and snack bars; they’re also committed to becoming a zero-waste operation.
Located on Noblehurst Farms, about 500 feet from dairy cows, this creamery is home to the only biodigester in the U.S. that uses cow manure and food scraps from the cheese-making process and local businesses to create electricity. Since 2014, Noblehurst Farms has recycled 20 million pounds of food scraps in its biodigester.
“For many years, our farms have focused on producing high-quality milk while nurturing the land, but we wanted to know where our milk was going once it left our farms,” says farmer and Craigs Creamery partner Chris Noble. “The cheese brand was a way to do that and diversify our businesses by investing in something that wasn’t just focused on farming.”