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Supermarkets

Lidl commits to sustainability with creation of carbon-neutral cheddar

Through sustainable working practices, the supplier will aim to save 22.5 million kgs of CO2 per year, the equivalent weight of more than 1,875 double-decker buses

Lidl has announced that, alongside Wyke Farms, it will create a carbon-neutral Cheddar by the end of 2021.

This news follows the supermarkets commitment to reduce carbon across its supply chain and support more sustainable farming practices.

Through sustainable working practices, the supplier will aim to save 22.5 million kgs of CO2 per year, the equivalent weight of more than 1,875 double-decker buses.

The Cheddar will aim to reach carbon neutrality by the end of the year, through a mixture of sustainable farming, improved business practices and the purchase of “gold-standard” carbon credits.

Through the programme Lidl will work directly with Wyke Farms farmer suppliers to help them take decisive action to reduce their on-farm emissions. This will be achieved by taking steps in five key areas covering feed management, soil and land management, manure management, herd management and energy management.

The two groups will also work together on a bigger ambition to pioneer a “closed-loop system” by 2030, which will ensure that carbon neutrality is being achieved from completely within the supply chain itself.

Amali Bunter, ‎head of responsible sourcing and ethical trade at Lidl GB, said: “At Lidl, we’re passionate about making good food accessible for everyone, produced in ways that benefit producers and our planet.

“Our partnership with Wyke Farms is aiming to tackle some of the barriers to addressing carbon-neutrality in farming. Developing a closed-loop system requires significant investment, but we believe that this pioneering programme will help set the standard for our supplier practices going forward.”

Richard Clothier, managing director at Wyke Farms, added: “We are delighted that Lidl and our farmer suppliers are on this important journey with us.

“As ‘practical environmentalists’, for the sake of our children, we absolutely have to produce quality cheese products in a way that creates a net positive impact on the environment.”

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