Food waste in cheese production proves low

The Dutch cheese sector is performing well in resource management. New collaborative research shows that actual food waste during the production process is low. Five major producers participated in this initial measurement: CONO, Uniekaas/DOC Kaas, Royal Lactalis Leerdammer, Vandersterre, and Velder. 

Samen Tegen Voedselverspilling and Wageningen University & Research led the project. The Ministry of LVVN also supports this initiative. The favorable waste figures have a clear cause. Specifically, the participating cheese companies already optimize the value of their whey byproduct stream. Other remnants typically end up as grated cheese, processed cheese, or animal feed.  

A reliable benchmark for the sector

The participants represent different stages within the supply chain. In the cheese-making process, average waste amounts to just 0.3%. During ripening, this is even less than 0.01%. In processing, the figure stands at 1.1%. Standardizing these measurements creates a reliable benchmark. 

Johannes Tinga, QSHE Manager Velder: “The monitor is incredibly helpful for mapping out where the largest byproduct streams occur. Because all participants measure the exact same way, we can compare figures, identify areas for improvement, and learn from one another. Thanks to the monitor, we can tackle waste and optimize processes even more targeted within the sector.”  

Together, the five participants account for 20% of Dutch cheese production. This provides a solid foundation for this first baseline measurement.  

Toine Timmermans, director of Samen Tegen Voedselverspilling: "This monitor demonstrates that the cheese sector is genuinely tackling the issue of food waste. The results are a great starting point: next year, we will expand the survey to the broader dairy sector, giving us a better handle on where waste occurs and how we can reduce it together." 

From measurement to concrete action

Several of the parties are immediately taking concrete next steps. CONO, Uniekaas Holland, and Velder are stakeholders in Samen Tegen Voedselverspilling. They are also members of the Coalitie Houdbaarheid. Within this coalition, companies are working on clear expiration dates on packaging. This is being done through recognizable icons on the cheese packaging. Confusion surrounding shelf life often causes waste at the consumer level. Consequently, their efforts extend far beyond their own production facilities.

Samentegenvoedselverspilling.nl