Sustainability is at the centre of everything we do at Ivy’s Reserve, following the example of our grandmother Ivy, who taught us Ivy’s Promise: to work in harmony with nature. We achieve this by focusing on five core areas of our work and the countryside around us.
Ivy’s Reserve cheese and butter is made entirely by self-generated, renewable energy sourced from solar power and from biogas generated from farm and dairy waste. In addition, our anaerobic digesters power 6,000 homes through the local grid, and also provide us with rich natural fertiliser that we can return to the earth.
We encourage biodiversity by conserving species and nurturing their habitats, protecting and improving the soil, leaving uncultivated areas to wildflowers and planting herbal leys, hedges and trees. In addition, we closely monitor and improve the long-term health of our cows, who graze freely whenever the weather allows, and ensure our impact on the people who live near us is positive.
Every block of Ivy’s Reserve cheese and every pat of butter has its carbon footprint independently calculated and neutralised through the purchase of offsets. From the fields to the dairy, we work tirelessly to cut emissions at every stage, using green energy, improving efficiency and reducing waste. It’s all part of our promise to craft exceptional Cheddar with care for the land and the future.
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