At Lye Cross Farm we practice two different methods of farming – organic and non organic.
If managed properly both are sustainable, don’t damage the environment and we are able to feed the population according to the consumers preference. Both aim to maintain the long-term fertility of the soil and reduce the use of the Earth’s finite resources. Done properly, both provide wholesome nutritious food without damaging the environment.
Under the guidance of Peter Alvis we have made reducing our carbon footprint a priority, with measures like the introduction of a heat recovery system. To mature cheese it needs to be kept at 10°C. When the sun comes out more energy is required to keep the cheese cool. The investment in 172kW of solar panels ensures that this cooling is completed from green energy. Any excess warmth from the warehouse is drawn out by the heat recovery system and used to naturally heat 50,000 litres of water a day to clean the cheese dairy.
Whey is also processed to leave left-over water clean enough to go into the mains water system saving around 40,000 litres of water daily.
Likewise, whey from cheese cooling tables is naturally 40˚C and this heat is used to help in the pasteurisation process saving vital energy.
Our green systems are not restricted to our main site. At Regilbury Farm the hi-tech milking parlour also uses heat from milk and milking machinery to warm water for cleaning cows thereby cutting the electricity bill by two thirds. The parlour uses rainwater collection from the roof to ensure it is almost self-sufficient in water for cleaning purposes.
“Our investments mean we produce top-quality sustainable products. Other renewable energy systems, such as Biomass & Anaerobic Digestion, are being reviewed to see if they can be used within the system to help achieve our goal of becoming energy neutral, along with water reuse systems to reduce the volume of water used each day.”
Peter Alvis, Managing Operations Director