Many consumers out there have made the choice to be vegan. Be it for the humane treatment of animals, or because of the damaging impact of methane, choosing not to eat dairy seems an ecologically responsible choice. But is there a responsible choice for those of us who enjoy a little parmesan grated on our pasta? This week on Sea Change Radio we speak to the director of sustainability for Cabot Creamery, Jed Davis. We talk about water usage in dairy production, methane capture, the farm co-op model, and packaging for cheese products. Maybe there is a way for us to have our cheese and eat it, too? Then, we re-visit highlights from our discussion with hemp evangelist and author, Doug Fine.
The environmental impact of any business enterprise depends on the specific environmental conditions and challenges that exist where that enterprise is doing business. So a dairy in Vermont, where the water tables are high but solar energy is more intermittent, will have a different set of environmental factors to consider than a dairy in dry and sunny Arizona. In other words, sustainability planning is context-specific. Today we talk with Sea Change Radio founder Bill Baue who consults in sustainability planning with businesses around the world. He explains sustainability context, discusses why commerce should be driven by stakeholders rather than shareholders, and points to Volkswagen as an example of what can go wrong when profit dominates good sense and stewardship.