Bothwell Cheese Inc.
A Lean & Green approach to managing the whey from the cheese-making process.

DESCRIPTION :

Bothwell Cheese started in 1936 as a co-op of dairy farmers in New Bothwell, Manitoba. Dealing with the whey that is produced as a bi-product of cheese making is a big deal! Simply disposing of the whey from the process is not an option. As production volumes have increased, the team at Bothwell Cheese has had to develop Lean & Green ways of dealing with the whey, including installing membrane units to extract value from the whey and decreasing the amount of whey sent to the lagoon. Learn what happened next when the team at Bothwell were challenged once again to think Lean & Green!

PRESENTER:

Jen Lawless, Environmental Coordinator

Jen Lawless is the Environmental Coordinator at Bothwell Cheese, responsible for the Wastewater Department. By managing chemical dosing to achieve calculated targets, Jen has been able to operate a "non-value-added department" even Leaner and Greener! Jen has a passion for learning and holds a Bachelor of Science and a Bachelor of Environmental Health and many other certifications. 

Rating: Advanced