Goodness of Milk !
Dear Colleagues, Emmi has been creating the best dairy moments for more than 100 years. We have dedicated the first two “Link” editions 2024 to our heritage, our craftmanship and passion. The third “Link” edition is all about milk.
In fact, there is so much goodness in milk that it’s like a true superfood. Hardly any other food is so complete, valuable in terms of its nutritional profile and can be interpreted and used in so many different ways. But milk offers more: 80% of the agricultural land in Switzerland (and also worldwide) consists of non-arable grassland. As ruminants, cows have a unique ability, they transform grass, which we cannot digest as humans, into milk and thus play an important role in food security.
But milk does not only inspire me professionally. Being a mother, a balanced diet for my family is important to me; I am convinced that “you are what you eat”. Dairy products are essential for us. We consciously start each day with a probiotic mini yoghurt drink from Aktifit - with a “Globi” – a well-known children’s character here in Switzerland – to the delight of our girls.
Being Swiss and coming from a small mountain valley, I value the contribution of dairy farming in rural areas – what else would we do with the steep slopes but let miraculous cows graze over them? What makes me proud: thanks to good husbandry, high basic fodder quality and a production system adapted to the location situation, Swiss milk does not only have a unique flavour, but also a leading quality and a comparatively low CO2 footprint. Switzerland is the perfect location for dairy farming and we at Emmi are right in the middle of it, constantly reinterpreting milk with all our energy and joy.
In this “Link” edition we present insights on our purpose: You learn more about the industry initiative “KlimaStaR Milk”, which aims to make our dairy industry in Switzerland even more sustainable. We discuss milk as food and part of a sustainable food system. And share many stories more – about our colleagues in Tunisia or Eastern Switzerland as well as inspiring development stories.
I hope you enjoy reading this edition.
Ricarda Demarmels, CEO Emmi Group
Learning and development for a sustainable future
This year’s Sustainability Day was all about employee development. In addition to numerous local activities, we chose the winners of the sustainability competition and celebrated both the public favourite and the winner of the Makers’ Challenge.
Together with almost 10,000 colleagues, we Makers work hard every day to create the best dairy moments. We want to be a role model in the area of sustainability. That is why sustainability is firmly anchored in our strategy. We celebrated our commitment on the fifth Emmi Sustainability Day with the motto “Keep exploring”.
Makers of a sustainable future
“For me it was very inspiring to see how the topic ‘Developing employees – growing together’ was brought to life. ”
Gerold Schatt, Head of Group Sustainability, Group Supply Chain
As part of this year's motto, we launched a global “Makers’ Challenge” in advance. To this end we have created and launched “success walls” locally so that staff can display their personal and team learning achievements. On the day itself, Emmi employees carried out various activities throughout the Group on the topic of “Keep exploring”, exchanged new ideas, learned from each other and pushed our vision of sustainability forward. There were also two Groupwide virtual events: a “Great place to work” conversation between Ricarda Demarmels and Natalie Rüedi on the topics of learning, trust and psychological security, as well as the awards ceremony for the Emmi Sustainability Competition.
“It is wonderful to see how celebrating and campaigning together builds strong bonds and makes sustainability visible.”
Winners of the Emmi Sustainability Competition 2024
Under the motto of the sustainability competition
“We are continually developing – together we are learning today for tomorrow”, various Emmi employees and teams submitted a record number of 34 projects. The jury was impressed by the high quality and great dedication of our Emmi employees.
1st place: Task Force Purple – Grover Rover Programme, Cypress Grove
The Task Force Purple project promotes professional development for middle management and future executives. This is intended to optimise succession
planning and help participants draw up development plans, as well as to promote professional development for middle managers, financial education, role-related training and discussion, annual training with external advisers and the establishment of cross-functional collaboration. The Grover Rover Programme encourages the evolution of employees into high-performance, flexible team members who can provide cross-team support during peak demand and create new development paths within the company.
2nd place: Gemba Mentoring, Suhr, Switzerland
Gemba Mentoring aims to turn managers into Emmi leaders. After completing the internal “Excellent Leadership” training course, future Emmi leaders receive regular personal mentoring. The focus is on knowledge transfer, experience sharing and reflection through coaching.
3rd place: Sales Academy, Quillayes Surlat
The aim of the Sales Academy project is to promote skills such as the use of tools for effective customer communication, the creation of compelling business proposals using data-based sales models, the skilful use of verbal and non-verbal communication resources for presentations, strengthening the team and promoting collaboration within the Emmi Group. The entire Commercial Team is trained in six modules, one after the other, to develop competencies in communication, conflict management, negotiation and presentation skills, and data-driven decision-making.
Other highlights
Emmi Dessert USA delighted the public with its project “Emmi Desserts (leaves) no one behind”. This project strengthens employees’ sense of belonging, social and professional competencies, as well as their development opportunities within the company. Verena Stöckli was also celebrated by Emmi Kaltbach as the winner of the Makers’ Challenge.
Three questions for …
Kai Könecke Chief Supply Chain Officer
1 As Chief Supply Chain Officer (CSCO), how are you contributing to Emmi’s sustainability?
The supply chain at Emmi encompasses the entire value-creation process, from supplier to shelf. This process accounts for the vast majority of emissions, the highest water consumption and the largest generation of waste. In addition, over 90% of all Emmi employees work in or on the supply chain. As a CSCO, I and my team bear a great deal of responsibility for improving sustainability at Emmi. We are very aware of this responsibility and every subsidiary considers it an important priority.
2 What particularly caught your eye at this year’s Emmi Sustainability Day?
I was really impressed by the many entries for this year’s Sustainability Competition. We jury members found it very difficult to select the best projects. For me, the emotional significance of the projects for our subsidiary companies were a positive surprise. It was great to see how much heart and passion are invested in employee development. The Cypress Grove teams led by Pamela Dressler and David Estes very much deserve first prize. It fills me with great pride that such a brilliantly managed company belongs to the Emmi Group.
3 What do you personally do in the area of sustainability?
Due to my international travels, my footprint certainly does not make me an ideal role model. I try to compensate for this on a small scale and do my bit. So I cycle to work every day, no matter what the weather is. I also made a very conscious decision 15 years ago to stop eating meat.
Lorena Graf
Text Lorena Graf Photo zVg
Alina Lötscher, Sustainability Project Manager, Group Supply Chain
Milk can be so cool
Milk has far more benefits than just its nutrients. The dairy concepts of Kaiku in Spain and Quillayes Surlat in Chile are impressive proof of this. With a fresh perspective on the connection between milk and dairy farmers, new avenues are opening up for marketing and market expansion.
What brands does your dairy concept include? With this approach, Kaiku successfully relaunched its own brand “Gurea”, also positioning “Leche Madriz” as a new regional brand in the greater Madrid area and “Llet Nostra” as a premium brand in Catalonia. Proximity, transparency and quality strengthen trust in these brands and turn them into “love brands”.
You advertise “Llet Nostra” in collaboration with the Catalan rapper Lildami. How did this come about?
“Proximity, transparency and quality strengthen trust in these brands and turn them into ‘love brands’. ”
Maider Hormaza, Head of Sales & Marketing, Kaiku
So what makes the dairy concepts of the two Emmi subsidiaries stand out in particular? In addition to the nutritional advantages of milk, they each specifically address the cultural self-image of their respective market. In its dairy concept, Kaiku refers to the distinct independence and pride of the various Spanish regions and has created regional own brands. Quillayes Surlat is much concerned with animal welfare in the food industry, which is particularly important to the Chileans. Even before the merger with Quillayes, Surlat was the first dairy brand in Latin America to have recognised animal welfare certification.
The “Link” editorial team asked Maider Hormaza, Head of Sales & Marketing from Kaiku and Isabel Espejo, Head of Sales & Marketing from Quillayes Surlat about their concepts.
Maider, how does Kaiku milk add value?
Dairy farming is local, and so is milk. The keys to this are local and regional dairy brands, backed by local dairy farmers, which create a strong link between product and origin. By highlighting this, we are responding to the need of a growing number of consumers for authenticity and responsibly produced food, who are also willing to spend more on dairy products.
A proud Catalan, Lildami composes and raps in his mother tongue, expressing his love for his homeland. He thus embodies what “Llet Nostra” – “our milk” –stands for: authenticity, and a clear commitment to one’s country, people and language. Lildami himself, like his song, “Llet Nostra”, combines tradition and modernity, which appeals particularly to a younger generation.
Text Corin Ballhaus Photos zVg
The new design differentiates the Surlat line in the market and positions it clearly in terms of quality, origin and sustainability aspects.
“The packaging plays a key role. ”
Isabel, the Surlat line comes in new packaging. What was important to you here?
The packaging plays a key role in purchasing decisions. With the prominent placement of the animal welfare label on the milk packaging, with easy-to-understand information on the origin and quality of the content, and the sustainability of the packaging, we draw a clear contrast with our competitors. This means we are appealing to nature-loving and environmentally conscious buyers in a targeted manner.
An important part of your concept is the back-to-school campaign. Why is it so vital?
The start of the new school year in Chile has a big cultural significance. Parents pay particular attention to providing a balanced diet for their children at this time. Milk is an integral part of this, and they purchase it in large quantities. In this environment, Surlat positions itself as the preferred brand, also for later purchases.
Animal welfare is important to 75% of Chileans. What is the reason for this?
The population feels emotionally and culturally closely connected to animals. Around 90% of Chileans have at least one pet. It therefore makes sense that they attach great importance to species-appropriate animal husbandry in the food industry. Thanks to the Internet and with the influence of global movements, this has become even more pronounced – especially among younger people. They are more aware of what they eat and choose brands that are in line with their values.
Text Corin Ballhaus Photos zVg
Isabel Espejo, Head of Sales & Marketing, Quillayes Surlat
Natural milk flavour from Gurea – a local “Love Brand” in Spain.
Teams without bosses – does it work?
When the Head of Packaging at Emmi Dessert Italia decided to leave the company after a long and successful career, the team was faced with the challenge of finding a successor, and of finding a solution to fill the gap left by his knowledge and experience.
T“The ability to look at the issue of sustainable packaging from the viewpoint of all disciplines is the greatest strength of our team. ”
Giulia Gottardo, Category Analyst and part of the EDITA team for sustainable packaging
he management in Italy faced this challenge: “How can we fill the gap left by his extensive expertise and the knowledge he built up over so many years? It soon became clear that recruiting someone to fill his shoes wasn’t going to happen overnight. In addition, packaging issues are becoming more complex and sustainability aspects are becoming increasingly important,” said Pablo Pinetti, Head of Supply Chain. Creative approaches were required to find a solution.
Today, a year and a half later, there is an interdepartmental team that has taken on the role of Head of Packaging. Everyone in the team continues to work in their previous roles, such as marketing, procurement or logistics – and also each share 10% of the former management role. “The ability to look at the issue of sustainable packaging from the viewpoint of all disciplines is the greatest strength of our team,” says Giulia Gottardo, who represents the marketing perspective in the team. She is a staunch advocate of the new arrangement and is proud of how well it works. The journey to this point was intense and instructive: “We first had to define our roles and responsibilities in order to find a good organisational structure for us. ”
Quality expert Ivan Mezza is the one who coordinates the team, but he is not a manager per se. Pablo Pinetti, Head of Supply Chain & Operations, sums
“I am convinced that this brings good results because our employees are intrinsically involved in this sort of network structure. ”
Pablo Pinetti, Head of Supply Chain & Operations
it up: “The difference between this team and other teams is that there is no hierarchy. This is where real leadership and responsibility are shown. I am convinced that this brings good results because our employees are intrinsically involved in this sort of network structure. ”
And it’s true: the team speaks with one voice. Solutions always include the perspectives of all disciplines. “Today, we have a clear strategy for producing 100% sustainable packaging. In addition, the team has already managed to reach an important milestone with the design of a recyclable sealing film. This was an enormous technical challenge, which we over-
came together.” You can distinctly hear the pride in the voice of the Head of Supply Chain & Operations, Pablo Pinetti. The courage to take an unconventional path has paid off.
Emmi Pioneers are teams that have set out to try out new, unconventional forms of collaboration in order to better solve current and future challenges. Often – but not always – they use an agile way of working and give the team more decision-making authority.
Have we piqued your interest? Then you can look forward to the next issue of “Link” with another article on the Emmi Pioneers!
Text Nicole Eichenberger Photos zVg
Redefining teamwork: everyone assumes 10% of the leadership role.
Purchasing, Quality, Marketing, Development – all at one table.
Vitalait in Tunisia
From milk and butter to yogurt and desserts in a wide range of varieties: in Tunisia, milk is a very popular foodstuff. Centrale Laitière de Mahdia S.A., and thus also the Vitalait brand, unite Tunisians thanks to taste and innovation.
Centrale Laitière de Mahdia S.A. with the Vitalait brand
Founded
1997, part of Kaiku since 2011
In charge
Moez Klebi, Managing Director
Team 867 employees at both locations
Centrepiece
Semi-skimmed milk, yogurt and butter
Interesting to know
Second-largest milk processor in Tunisia, with a market share of almost 25%
The port town of Mahdia, with a population of around 50,000, is primarily known for its olive oil and fish. Around 600,000 people live in the whole of the populated area around Mahdia. Not in small towns or settlements, but rather spread out between individual houses nestled amongst olive trees. Many of these families are engaged in farming and have only one or a few cows. Partly for self-sufficiency, but partly as a part-time job. Most dairy farmers in Tunisia are micro-enterprises with fewer than five cows. Only around 5% of Tunisian milk comes from farms with more than 15 cows.
“Set yogurts in strawberry, banana and vanilla flavours are extremely popular among Tunisians. ”
Moez Klebi, Managing Director of Vitalait
Logistically challenging
In a logistically complex process, the milk is collected from the microfarmers by small, independent logistics companies. They cool the milk and deliver it to our production site Centrale Laitière de Mahdia S.A., which is located around five kilometres outside the city of Mahdia. All products of the Vitalait brand are produced here, in particular semi-skimmed milk
(UHT), which is partly subsidised by the Tunisian government. The fat obtained through the skimming process, which is further processed into butter, is also in demand. In addition, Vitalait has another location near the capital Tunis, which serves as a distribution centre. There are also offices in Tunis where staff from marketing and sales work.
The right product range
Alongside semi-skimmed milk, another important pillar of the business is the popular Vitalait yogurt range. Moez Klebi, Managing Director, explains: “We offer a wide selection of yogurts, from natural to sugar-free with fruit pieces and a wide range of fruit flavours. Tunisians are extremely popular with set yogurts in strawberry, banana and vanilla flavours.” In order to produce yogurts, a new building was erected on the Mahdia site in 2007.
Good image
But how important is milk in Tunisia? Generally speaking, milk is seen as a highly respected, healthy food that is consumed every day. Lactose-free and vegan milk are not yet in demand. As the second-largest milk processor in Tunisia, Centrale Laitière de Mahdia S.A. has a good image with its Vitalait brand and is perceived as an innovative, trustworthy brand. This is an important point, especially because milk is highly regulated and costs the same everywhere, regardless of the supplier. This means that the brand that positively appeals to the customer is the brand that they will buy.
“Our long-term goal is to increase our coverage from the current 62% to 75% of all points of sale. ”
Dense sales network
It is not only milk production that is organised on a very small scale, but also the sales network in Tunisia. Goods that are needed daily are often purchased in the smallest shops, which account for over 80% of outlets. Vitalait works with retailers to ensure that its products are available as widely as possible. While Vitalait is already present everywhere in the 1,000 major supermarkets nationwide, known as modern retail, Moez Klebi sees room for improvement in the small points of sale, known as traditional retail. “Our long-term goal is to increase our coverage from the current 62% to 75% of all points of sale. ”
Text Cornelia Stupf
Photos zVg
Illustrations Amadeus Waltenspühl
Tunisia
Mahdia
Moez Klebi, Managing Director of Vitalait
The management team of Vitalait: M. Sofiene Ben Hmida (Deputy Managing Director), Moez Klebi (Managing Director), Ali Klebi (President), Rim Kedidi (Marketing Director), Abdelfattah Lassoued (Commercial Director) (from left to right).
The Vitalait brand stands for pleasure and innovation.
Makers of a sustainable future
For this year’s Makers’ Challenge under the motto “Keep exploring”, we created the ‘success wall’ and activated it locally to visualise personal and team learning successes. Three selected candidates talk to us to share their inspiration, their personal interpretation of the meaning of the Challenge and how they came up with their ideas.
“ I live by the motto ‘ Challenge and encourage ’ ”
Mike Burri, Development Project Manager, Switzerland Division
“By taking part in the Makers’ Challenge, I wanted to let the business share in my success, having passed the Master Craftsman’s Examination in Advanced Dairy Technology (HFP) with the top grade in my year. I live by the motto ‘challenge and encourage’. I love taking on new challenges and developing myself further. Since my apprenticeship, I have been enthusiastic about the profession of dairy technologist and knew that would aim for the title of Master Craftsman. Emmi has supported me generously by covering part of the training costs. The highlight of my apprenticeship was the project work I did at the Emmen site (Switzerland). Thanks to Emmi’s support, I was able to pass the Master Craftsman’s Examination with an average grade of 5.8 (the top grade being 6). ”
“To me, learning means being prepared for change”
Benno Königbaur, Head of Quality Assurance, Production and Technology, Europe Division “At Emmi, we’re all Makers. The idea for our project came from the Sustainability team following an initiative by Daniela Kremsl. Our ‘Makers’ Breakfast’ at Emmi Austria was jointly organised across departments on Sustainability Day. One highlight was the cheese buffet, created by Bettina Vallaster. We also started a bicycle competition and presented the 15-minute plan, which shows the targets that can be reached by bicycle from the company within this time. Enjoying Emmi products together was a special moment. I took part in the Makers’ Challenge because we live in a VUCA world where constant change challenges us. To me, learning means being prepared for these changes and applying what you have learnt both professionally and privately. ”
“My goal is to produce Kaiku ambassadors who are proud of the way we work”
Erlantz Egidon, Production Manager Environment, Health and Security, Americas Division
“In Pamplona, we have created an educational mural. The idea is that, by visiting ‘Kaiku Baserria’, people gather together the different learning experiences that they have had in their working environment and capture what they would like to improve in the future. Taking part in the Makers’ Challenge, particularly my visit to Kaiku Baserria, has helped me to develop a deeper understanding of sustainable and respectful ways of working with cows and the environment. For me, ‘Learning and Development’ means promoting pride in belonging to Kaiku and Emmi and reflecting on the impact of our work on sustainable goals. The motivation to create the best dairy moments for current and future generations is what drives me and helps me to constantly develop. It is important to me to show the work of the dairy families, as well as the technology and the processes behind sustainable Kaiku products. My goal is to produce Kaiku ambassadors who are proud of the way we work. Presenting our ‘Kaiku Baserria’ project as part of the Makers’ Challenge was important in providing our employees with a comprehensive vision of the entire value chain. The key to our success was that all employees understood the importance of sustainable milk production and were able to develop further. Special moments included the visits by new staff and school groups, who found this experience enriching and inspiring. ”
How to drive your own professional development
1 Have a think
What do I enjoy doing? Where should my professional journey take me? What do I need to learn so that I can still do my current job tomorrow? What do I need to learn if I want to go one step further? This is where we can help, with the “Shape your Future – Questionnaire for your Development”.
2 Ask your manager for a chat
Plan your next step in your development together and agree on specific goals and measures.
3 Become visible
Make sure the relevant people know about your strengths, competencies and how you want to develop by filling in your talent profile in the HR Suite.
4 Leave your comfort zone
Seize opportunities when the opportunity arises in your daily life. This allows you to learn new things and grow beyond what you are used to.
5 Be curious
Let yourself be inspired by stories of professional development, the development brochure and the Emmi Career Model!
Employees and managers alike can find helpful documents and input on the topic of professional development on EmmiNet.
about
From intern to strategic project manager
Simon Gürber was able to take on a key role in one of Emmi’s largest investment projects in Switzerland – just two years after starting as an intern at Emmi, and when he was still under thirty.
The new cheese facility in Emmen (Switzerland), which has been operational since October 2022, has been run intensively by Simon Gürber over the last few years. Now he looks with pride at the result: thanks to a continuous filling system, the production volume can be increased. But Simon can be particularly proud of himself. At the age of less than 30, he was one of the driving forces behind the implementation of this 50-million-dollar investment project. “It was a great privilege to be able to take on so much responsibility at that age.”
“It was a great privilege to be able to take on so much responsibility at that age.”
Simon Gürber, Project Manager
Simon was in the right place at the right time: his internship at Emmi in 2019 came at a time when the potential new facility was being tested for own brands such as Luzerner Rahmkäse. Hardly had the food technology graduate finished his internship, than the decision was made to definitely opt for this facility and invest in a new building. From then on, he began calculating the capacity utilisation of the facility and the key questions of how cheese production could be made more sustainable and efficient.
Whizzing up the professional ladder
Simon quickly acquired so much expertise that, at the age of 26, he temporarily took over project management from his supervisor at the time, Ann-Kathrin Kleinthomä, when she went on maternity leave for six months in early 2021. Being in the right place at the right time is one thing. But there’s more to it than that: “You have to actually follow the paths that open up to you.” After the assembly of the downstream production processes of the new cheese plant had been completed, once again Simon seized his moment: he set off travelling for three months, including to New Zealand and Australia.
“You have to actually follow the paths that open up to you.”
Simon Gürber, Project Manager
After his return, the next step in his development was already waiting in another team. Simon has been in charge of strategic projects in the Cheese Division since March 2024, where he is primarily looking for ways to advance the cheese business, which is currently challenging. “It is very important to me to think and act holistically and long-term.”
Constantly tackling new challenges and learning new things – that’s exactly the career path Simon dreamed of. He had also already delved into the world of cheese for his Master’s thesis: he investigated how the level of biogenic amines, i.e. metabolic products that arise primarily during cheese maturation, can be reduced. This would mean that even people with allergies could eat cheese without worrying. In general, food and cuisine are very central to Simon Gürber’s life: “When travelling, culinary experiences are at least as important to me as sightseeing.”
Text Manuela Specker
Photo Matthias Jurt
5 facts about the Emmen (Switzerland) cheese dairy
1 In operation since September 2022
The modern, resource-conserving cheese dairy was opened at our traditional location of Emmen (Switzerland) in September 2022.
2 Thirteen different cheeses
Thirteen different types of cheese are produced in Emmen(Switzerland), including the successful Luzerner Rahmkäse and Kaltbach Rahmkäse.
3 400,000 litres of milk per day
Around 400.000 litres of milk are processed in Emmen (Switzerland) every day.
4 40 tonnes of cheese per day
Around 40 tonnes of cheese are produced in Emmen (Switzerland) every day.
5 Water savings of up to 70 million litres per year
With water savings of up to 70 million litres per year, the new cheese dairy is practically water-neutral.
Text Lorena Graf
Photo Matthias Jurt
Team Fromagerie de Saignelégier
The famous Tête de Moine cheese is a success story: in 2023, more than 3.000 tonnes were sold worldwide for the third consecutive time. Its production, which is based on a recipe that is more than 800 years old, is concentrated in six cheese dairies in the Jura Arc. These dairies produce the semi-hard cheese out of raw milk under strict conditions, in accordance with the highest quality criteria. The Emmi Group’s Fromagerie de Saignelégier leads the way. It specialises exclusively in this Swiss speciality and produces over one million Tête de Moine cheeses every year.
“In a three-shift operation, we process an average of over 30.000 litres of milk a day,” says Eric Bütikofer, head of the Fromagerie, which has 16 employees. In addition to the cheesemakers and affineurs (cheese ageing experts), the
team includes two mechanics who look after the machines and one employee who looks after the visitors’ area.
Half of the mountain milk is delivered by lorry at night, while the other half is delivered directly by producers in the region early in the morning. At 3 am, the affineurs start their shift by removing the cheese from the salt bath before the cheesemakers arrive at around 4 am. The other shifts start at around 9:30 and 11:30 am. “The discussions between the shifts are crucial, and we take half an hour each day to do this.” On weekends, one affineur and one cheesemaker take care of the business.
And what makes the manufacturing process so special? No other additives are ever permitted in the production of their cheese except for rennet, lac -
tic acid bacteria (cultures) and salt. All master cheesemakers in Switzerland voluntarily committed themselves to this purity law in 2002.
This makes Tête de Moine a 100% natural product. To adjust the fat content, the milk can only be skimmed before it is mixed in a copper kettle and heated to 30 to 32 degrees Celsius. Lactic acid bacteria and rennet are then added. After the cheese has been cut, the target temperature is between 46 and 53 degrees. For comparison: a Gruyère cheese is heated to about 57 degrees. “This means that the Tête de Moine contains more water, which makes it softer.”
After one day of pressing and draining, the cheese is placed in a salt water bath for a maximum of 24 hours. During the ageing process, the Tête de Moine
cheese are rubbed with salt water, first daily and then regularly two to three times per week, until they are ripe. The wheels are stored on spruce boards for at least 75 days. “If the cheese is too dry, the wood releases moisture. Conversely, the wood can also absorb an excess of moisture.” An independent commission checks every month whether the requirements in terms of taste, holes, appearance and elasticity are being met. Once the products have reached the desired degree of maturity, they are sent to the Emmi site in Kirchberg, where they are packaged.
Tête de Moine – a successful product thanks not least to the invention of the “Girolle” cheese slicer in 1981. But it’s also the strict production conditions and a recipe cultivated for centuries in the Jura region of Switzerland that have turned this modest product into a big cheese.
Independent Commission
Quality checks
Visitors’ area
Tours for individuals and groups
Text Manuela Specker Illustration Amadeus Waltenspühl Photos André Scheidegger
Aeric Bütikofer, Head of the Fromagerie, manages a diverse team of 16 employees.
This particular recipe for success is more than 800 years old and over 3.000 tonnes were sold worldwide last year.
Another key to Tête de Moine’s success is the invention of the “Girolle” cheese slicer in 1981.
Kirchberg (Switzerland) Packaging and delivery
Team Fromagerie de Saignelégier
Milk delivery
Production of Tête de Moine Cheese production incl. ageing process
Turning milk into a climate star
How can the dairy industry improve its carbon footprint and resource efficiency? The first results of the cross-sector initiative “KlimaStaR Milk” are promising. The holistic approach helps to ensure the future viability of dairy farms.
As part of the “KlimaStaR Milk” initiative, greenhouse gas emissions associated with milk production are to be reduced by 20% by 2027. Emmi launched this pilot project two years ago together with Nestlé, ZMP (Central Switzerland Milk Producers’ Cooperative) and aaremilch (market-oriented milk producers’ organisation); it is supported and subsidised by the federal government. A total of 230 farms are involved, collecting data and testing measures. The interim conclusion: in the first two years, farms were able to reduce CO₂ emissions by an average of 4.9% per kilogram of milk.
“The findings are groundbreaking when it comes to the question of how agriculture as a whole can respond to climate change. ”
For Emmi, this commitment is an important pillar in achieving the net zero target by 2050 in both upstream and downstream value chains (Scope 3). “The ‘KlimaStaR Milk’ initiative takes up a lot of human and financial resources. But with milk production that focuses on sustainability, we are better prepared for future challenges and do our part to ensure sustainability,” said Marc Heim, Executive Vice President Switzerland at Emmi, at the media event at Pascal Bühlmann’s farm in Rothenburg (Switzerland) at the end of May.
As expected, livestock feed turns out to be the biggest lever for an improved carbon footprint. Through farm-specific and needs-based feed, greenhouse gas emissions are significantly reduced. Furthermore, the administration of feed additives that inhibit methane excretion has proved very effective. However, the barriers restricting their use are still high. But as Pascal Bühlmann illustrated on his farm, simpler measures are also effective. He avoids using concentrated feed made from soya and maize, instead using by-products from the production of foods such as rapeseed oil, bread cereals and sugar beet.
A better carbon footprint and higher food security
In doing so, the dairy farmer is living up to the other objective of the “KlimaStaR Milk” initiative: fewer foodstuffs that are suitable for human consumption should be fed to animals. After all, it’s not just about improving carbon footprints, but also about ensuring food security through more resource-efficient production. That is why “KlimaStaR Milk” also aims to reduce food competition by 20%. After two years of the project, the pilot companies have already achieved savings of 19.7%.
Pascal Bühlmann’s cows also feed exclusively on pasture grass during the growing season, and he makes optimum use of grass growth to increase feed quality. What is particularly pleasing is that, despite a lower dose of concentrated feed, Bühlmann’s cows show a constant milk yield.
“KlimaStaR Milk” can claim to be doing pioneering work that will benefit others. According to Marc Heim, the lessons learnt should be shared with Emmi locations abroad. André Bernet, member of the Executive Board of Central Switzerland Milk Producers’ Cooperative (ZMP), is also optimistic: “The findings
2
are groundbreaking when it comes to the question of how agriculture as a whole can respond to climate change. ”
The climate calculator, which is currently only in use at the pilot plants of the “KlimaStaR Milk” project, plays an important role. From 1 July 2025, the entire industry will be able to benefit from the calculator: the Swiss Milk Sector Organisation (BOM) has decided to make the climate calculator available to all farms. The online tool calculates for farmers how they are doing with the CO₂ emissions given off during milk production. In addition to feeding, herd management and the storage of farmyard manure are other important factors in improving the carbon footprint of the dairy industry.
The panellists (from left to right) : Thomas Grüter (Chairman, ZMP), Marc Heim (EVP, Emmi Schweiz), Christian Hofer (Director, FOAG), Pascal Bühlmann (Farm Manager at Bühlmann’s farm), Ruedi Bigler (Chairman, aaremilch AG), Eugenio Simioni (CEO, Nestlé Switzerland), Jan Grenz, Lecturer in Sustainability at HAFL & Head of Scientific Project Support
1 The KlimaStaR media event took place at Pascal Bühlmann’s farm in Rothenburg (Switzerland) at the end of May.
Peter Meier, Head of Milk Purchasing, Emmi Switzerland.
André Bernet, member of the Executive Board of Central Switzerland Milk Producers’ Cooperative (ZMP)
Milk – our natural product
Milk is our passion and is central to sustainable nutrition.
Emmi is proud to work with the natural product milk every day. Milk has a millennia-old tradition in human nutrition and is the result of a ecological cycle. Only ruminants, such as cows, have the ability to turn grass, which is indigestible for humans, into a high-quality food with valuable protein. In countries such as Switzerland, where grassland accounts for a large proportion of agricultural land ¹, milk is therefore a key component of a sustainable production system ² – in line with the UN Sustainable Development Goals ³. Emmi uses this unique natural product in an innovative way and in line with the needs of its consumers.
Milk contributes to a healthy diet.
Milk provides an optimal nutritional combination of protein, calcium, phosphorus, vitamins, magnesium and much more ⁴. Compared to alternatives, it has an exceptional ⁵ balance and density of nutrients. Milk and dairy products are therefore an important part of a healthy diet ⁶. In 42 countries worldwide, nutritionists recommend making milk a daily part of the diet, as it benefits muscles, bones and the cardiovascular system, among other things ⁷.
Milk is versatile and offers the high level of food safety.
Milk is versatile: from cheese, butter, yogurt and milk drinks to desserts and much more. Processed milk that retains its positive properties is not only longer-lasting, but also meets Emmi’s high standards in terms of product quality and food safety⁸.
Emmi focuses on more sustainable dairy farming.
As a manufacturer of dairy products, the Emmi Group takes responsibility. By 2027, 100% of the milk processed by Emmi is to be more sustainable. All our milk suppliers in Switzerland already meet the requirements of the “Sustainable Swiss Milk industry standard” ⁹. Emmi has defined a science-based catalogue of criteria for all markets outside Switzerland. With regard to local milk purchasing, the Emmi Group works with its milk suppliers to ensure that all local production systems become progressively more sustainable.
Emmi is concerned about animal welfare.
The real stars of the show in milk production are the animals that make this natural product possible in the first place. The issue of animal welfare is therefore of great importance to Emmi. Switzerland already offers good framework conditions for this and has one of the strictest animal protection laws in the world ¹⁰. In Switzerland, for example, 88% of cows are kept on pasture and 56% in free-stall barns ¹⁰. For example, 80% of the milk volume bought by our subsidiary Quillayes Surlat in Chile has the Aenor animal welfare label, making it the first company in South America to use this label.
Emmi will continue to reduce the CO 2 footprint of milk.
In doing so, Emmi aims to reduce the impact of milk production on the environment and society. One example that serves as a role model is the “KlimaStaR Milk” project, which Emmi launched together with other companies to further reduce the already low carbon footprint of Swiss milk. This pioneering project shows decisive levers for further reducing greenhouse gas emissions, such as through optimised feed. The project also aims to reduce both food and land competition. These fundamental insights are also passed on internationally, the measures are adapted to local conditions and implemented step by step.
Emmi also offers alternatives. Emmi offers alternatives for people who have to or want to give up dairy products for various reasons. Emmi relies on extensive know-how, top quality and technical innovation in its plant-based products too. Here, too, Emmi ensures a sustainable value chain.
riculture Organization of the United Nations (2016): The Global Dairy Sector: Facts. The Global Dairy Sector: Facts (fao.org) 4 C. Weaver et al. (2013): Chapter 4 – Milk and dairy products as part of the diet. In: FAO – Milk and dairy products in human nutrition, S. 106 ff. 5 B. Walther et al. (2022) Comparison of nutritional composition between plant-based drinks and cow’s milk. Frontiers in Nutrition, 9, S. 15. 6 Max Rubner-Institut (2014) Ernährungsphysiologische Bewertung von Milch und Milchprodukten und ihren Inhaltsstoffen, Bericht für das Kompetenzzentrum für Ernährung, Bayern, S. 30 ff. 7 Max Rubner-Institut (2014) Ernährungsphysiologische Bewertung von Milch und Milchprodukten und ihren Inhaltsstoffen, Bericht für das Kompetenzzentrum für Ernährung, Bayern, S. 10, 17, 18, 30 ff. 8 Emmi betreibt ein umfassendes und zertifiziertes Qualitäts- und Lebensmittelsicherheitsmanagement nach den Grundsätzen von ISO 9000, FSSC 22000 sowie den Anforderungen ihrer Kunden. 9 Schweizer Milchproduzenten SMP (o. D.-a). Swissmilk green. www.swissmilk.ch/de/green/ch 10 World Animal Protection Animal Protection Index. (o. D.-b). www.api.worldanimalprotection.org 11 Bundesamt für Landwirtschaft (2023) : Agrarbericht 2023, Beteiligung am RAUS- und BTS-Programm. Agrarbericht 2023 – Download Center
No. 1
In direct comparison to milk alternatives, milk is number 1 when it comes to the nutritional contribution of calcium, vitamin B 1, healthy fats and lysine.
+ 2.5 %
Global milk consumption has increased by an average of 2.5% in recent years. Growth of 1.7% is expected by 2030.
4 kg
The production of 1 kg of plant-based food produces 4 kg of by-products which humans cannot digest, but which ruminants, such as cows, can turn into milk.
3 centimes
Since 2024, all Swiss milk suppliers have committed to the “Sustainable Swiss Milk industry standard”, with a focus on feed and animal welfare. In return, they receive 3 centimes more per kilogramme of milk. It is a real success that Emmi has played a part in establishing this industry standard.
24%
A 200 ml glass of milk provides at least 24% of the WHO requirement for every essential amino acid.
Text Simone Burgener
Illustrations Amadeus Waltenspühl
80%
80% of the arable land in Switzerland consists is grassland, it offers the optimal climatic and topographical conditions for milk production.
Illustration of the Emmi Milk Manifesto
Emmi is the leading producer of high-quality dairy products in Switzerland, with a presence in 14 countries. Different countries have different topographical and climatic conditions as well as different production systems and local challenges. For the sake of simplicity, this illustration in the Emmi Milk Manifesto presents overarching issues without going into specific countries. In line with our motto for the year, “Growing together”, we are also learning from each other about more sustainable milk production across countries and societies, and using our collective knowledge as “Winning Teams”.
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info@emmi.com www.emmi.com
