Sustainable Gastronomy Day was June 18! It's an opportunity to point out that many exhibitors at the Cheese and Dairy Products Show are already committed to production that respects resources and the environment.

June 18 marks the Sustainable Gastronomy Day, a precious opportunity to shine the spotlight on those who, on a daily basis, combine traditional know-how, respect for the living world and a commitment to the future. In the cheese industry, this sustainable transition is not a fad, but a profound transformation, driven by producers, refiners and distributors who care about good taste...

 

An industry at the crossroads of major agricultural and food issues

Producing cheese means choosing local processing, a living raw material and a strong link to the region. But today, that's no longer enough. Professionals are committed on all fronts:

  • More virtuous animal feed (herbage, GMO-free, regenerative agriculture),
  • Reducing plastic packaging,
  • Controlling water and energy consumption in cheese-making,
  • Relocation of outlets to limit transport.

From the phyto-purification system installed at Ferme Georgelet to the 11,000 solar panels installed by the Milcobel cooperative, not to mention the PME+ label and Ecocert certification of the Milleret cheese dairy, these myriads of solutions is illustrated by example by a growing number of exhibitors at the show.

 

Artisans who combine tradition and responsibility

Sustainable gastronomy is also a sensitive vision of the profession: produce less, but better. Many of the show's exhibitors favour raw milk, short supply chains, natural maturing and local breeds. These are choices that enhance biodiversity, preserve landscapes and defend fair farming practices. "We have developed a solid partnership with our breeder-producers, enabling them to continually improve the way they work. And our commitments are not just empty words. The well-being of our farmers is first and foremost a question of fair prices, so that they can make a good living from their activity," states the Chêne Vert cheese dairy's commitment.

 

Cheese makers driving change

Retailers are not to be outdone. More and more cheese makers are committing to responsible selection:

  • Sourcing directly from producers,
  • Promotion of seasonal cheeses,
  • Fighting food waste by cutting on demand or recycling unsold products.

Their role as prescribers is key: they educate consumers, share values and create links. The Cheese and Dairy Product Show, a crossroads for thinking about tomorrow's gastronomy Each edition of the show provides an opportunity to discover concrete, innovative initiatives in the field of sustainability: new bio sourced packaging, label-approved channels, collective projects.

At the last edition of the show, a conference organized by the Fédération des Fromagers de France provided an opportunity to take stock of the challenges of sustainable development in the creamery and cheese-making business.

Our aim for the next edition, to be held from June 7 to 9, 2026 at Paris Expo Porte de Versailles, is to make this event a veritable observatory of best practices, where the choice of taste goes hand in hand with a commitment to sustainability. The Cheese and Dairy Product Show will continue to highlight these approaches, which are essential to the future of our gastronomy... and our terroirs.

Maison Bordier's Roscoff Onion Butter: A Pure Delight
The Fine Cheese Co: British Cheese Heritage Worldwide