The director of the Biodiversity Foundation, Ana Leiva, presented today, in Malaga, the Quesandaluz empleaverde project, developed by the Quesandaluz Association within the framework of the Empleaverde Program of the Biodiversity Foundation.

The event was also attended by the sub-delegate of the Government in Malaga, Hilario López Luna, the president of the Quesandaluz Association, José Zamora Trujillo, and the president of the Valle del Guadalhorce development group, José Sánchez Moreno.

The purpose of this initiative is to improve the competitiveness of artisan cheese factories in Andalusia by incorporating the environmental variable as a strategic component in the management of the activity. These cheese factories, members of the Quesandaluz Association, are located in natural areas and work with milk from native breeds exploited under extensive or semi-extensive systems, which translates into a minimum environmental impact.

The Quesandaluz, empleaverde project will open ways to improve the triple bottom line (economic, environmental and social) of these small artisanal companies in Andalusia. With the proposed activities, focused on carrying out an environmental diagnosis and training personnel related to the Andalusian artisanal cheese sector, the aim is to achieve changes in behaviour in cheese factories, improving the training and awareness of their teams and promoting a new, more sustainable business culture.

The contribution to the production of organic cheeses is one of the main axes of the project, as it aims to advise the sector in all its areas (production, processing, distribution and even that related to the restaurant sector), due to the interest in the inclusion of artisan Andalusian cheeses in restaurant kitchens.

The activities planned within the Quesandaluz, empleaverde program are aimed at entrepreneurs and workers of artisanal cheese factories in Andalusia, as well as technical advisors and catering professionals.

In addition, a study will be carried out on the environmental situation of artisanal cheese factories in Andalusia to detect the problems and needs existing in the sector with a view to increasing the sustainability of companies. This study will be directly related to the management of waste generated throughout the production process, taking into account the different productions and their characteristics in the same year.

Finally, it is planned to carry out a Guide to Good Environmental Practices in Artisan Cheese Factories, with the aim of offering advice to all the recipients involved in the economic and labour management of these companies, in addition to contributing to sustainability taking into account the resources they usually use in their facilities.