At Ivy’s Reserve, we make our cheese and butter entirely with self-generated green energy. Our onsite anaerobic digesters, introduced in 2013, break down organic waste products from our own cheesemaking and other local suppliers and convert it into biogas. This is then converted into electricity by our Combined Heat & Power System, which can generate 1.8mW of clean power. This is enough to run our dairy, offices and milk tankers, and then to supply enough surplus electricity and biomethane to heat 6,000 local homes and businesses through the local grid and gas network. This system saves 20 million kilos of Carbon Dioxide every year in itself, and also provides us with rich natural fertiliser that we can return to the earth, saving a further 1.5 million kilos.
We also generate power through Solar Photovoltaic Arrays (solar panels) on our buildings. These cool our milk, power our maturation and dispatch store, and run electric cars and vans. Our aim is to generate 2MW per hour peak through solar, saving over 1 million kilos of Carbon Dioxide per year. On top of this, we practise strict resource efficiency.
Ivy’s Reserve was created by our grandmother, a pioneer cheesemaker, talented cook, countrywoman and nature-lover. A century later, her Cheddar and butter have won countless awards and are now enjoyed around the world.
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