Archive for the ‘Environment’ category
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Terroir as living tradition (1)
Saturday, November 21st, 2009
Most of the things that make a terroir a distinct environment are simple enough: Normandy cows grazing in the marshland meadows or the patchwork of upland pastures known as the bocage are not hard to spot; rain that falls on the land all drains into small rivers like the Vire that converge on a breach [...]
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Back to the land
Wednesday, September 30th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: there is a further aspect of Isigny Sainte-Mère’s wood-powered biomass boiler project that literally goes back to the land. The cooperative is studying a use for the [...]
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Environment fit for a terroir (5)
Tuesday, September 29th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: the inputs of the cooperative’s biomass boiler bring the business back to its local roots, almost literally. The wood that is delivered to Isigny Sainte-Mère by Biocombustibles [...]
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Environment fit for a terroir (4)
Tuesday, September 29th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: balancing both sides of the equation demands investment and commitment. When milk arrives at the Isigny Sainte-Mère reception tanks, much of the cream is already spoken for [...]
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Environment fit for a terroir (3)
Monday, September 28th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: reducing carbon footprints also means working with local resources. Last year, the Isigny Sainte-Mère dairy cooperative started operating the largest and so far the first biomass energy [...]
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Environment fit for a terroir (2)
Sunday, September 27th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: there is an international standard that allows this to be monitored by businesses, it is the ISO 14001. The Isigny Sainte-Mère dairy cooperative this year became the [...]
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Environment fit for a terroir (1)
Saturday, September 26th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: Isigny Sainte-Mère has recognised this for a long time. In the 1990s, the cooperative applied for planning permission to build a water treatment plant. An annual report [...]
