Key Takeaways
- Hispanic Cheese Makers in Kent, Illinois, processes almost 9 million pounds of cheese annually, necessitating extensive water use.
- The company has adopted sustainable practices, transforming wastewater into irrigation for local farms and enhancing community relations.
- CEO Mark Braun emphasizes a holistic environmental strategy, balancing production needs with sustainability goals and community welfare.
Innovative Water Management in Kent
Hispanic Cheese Makers, located in the small town of Kent, Illinois, is transforming its operations through sustainability initiatives. With a production output of nearly 9 million pounds of cheese annually, the company’s water consumption ranges from 55,000 to 60,000 gallons daily. Their innovative approach to managing this water has been recognized with features as a Fabulous Food Plant.
When the plant opened in 2009, it faced significant challenges regarding wastewater management. The existing lagoon system, which could only hold about 2 million gallons, fell short of statutory requirements, especially given the need for 150 days’ capacity storage. To address this, the company decided to expand its facilities to increase capacity up to 22 million gallons, prioritizing a thoughtful and sustainable solution over short-term financial gains.
A standout aspect of their sustainability efforts involves the repurposing of treated wastewater for irrigation. This water is rich in nitrogen and phosphorus, which reduces the need for chemical fertilizers on local farmland. The company’s partnership with farmers to use this wastewater for irrigation reflects a commitment to being a good neighbor and bolsters community relations. Farmers receive payments for utilizing this water, effectively transforming an environmental challenge into community support.
The engineering team at Fehr Graham played a crucial role in designing the new lagoon system. Their approach minimized costs and operational risks by selecting a nearby site that required minimal pumping—a significant cost-saving measure. The project reflects the company’s commitment not only to regulatory compliance but also to environmental stewardship.
Beyond wastewater management, Hispanic Cheese Makers embraces a broader sustainability culture within its operations. This includes minor changes such as recycling initiatives and energy-efficient upgrades, alongside significant investments in new equipment to minimize waste and energy usage. The company continuously evaluates its water intake, streamlining its processes to ensure clean and appropriate water is used for various production needs.
Moreover, the company adheres to SQF Level 3 standards, ensuring food safety and quality. This involves rigorous testing protocols and a commitment to using high-quality, rBST-free milk sourced from local farms. The plant’s operations encompass a range of cheese types and packaging solutions, demonstrating flexibility and responsiveness to market demands.
Ultimately, though Hispanic Cheese Makers operates on a smaller scale compared to industry giants, its commitment to sustainability is unwavering. The facilities and practices enable the company to stand out not only as a cheese producer but also as a model for sustainable practices within the food production industry. CEO Mark Braun emphasizes that their investments in sustainability extend beyond mere cost considerations. Instead, they reflect a larger mission to foster a thriving ecosystem for communities and the environment alike.
As they continue to innovate and grow, Hispanic Cheese Makers is paving the way for other manufacturers in the pursuit of environmentally responsible production methods that benefit both the business and the community it serves.
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