All cheeses
Small cheese wheels
Cheese pieces
Whole cheeses
Organic cheeses
Cheese family line
Premium selection
Smoked cheese
Cheese slicers
Cheese graters
Cheese boards
Cheese knives
Other accessories
Cheese gifts
Easter gifts
Combined sets
Corporate gifts
Christmas gifts
Cheese Dips
Mustard
Alcoholic products
Syrup waffles
Fig Bread
Honey
Chocolate
Candy
Savoury snacks
Cheese fondue
Fuet sausages
Cheese stores
Cheese farms
Experiences
Grand Cafe Henri Willig Giethoorn
Restaurants
Tastings
Recipes
Meeting & Events
The Henri Willig family farm
Cheese Production Process
Experience our cheese
CSR
CO2 performance ladder
Within the management team, the Quality, Health, Safety and Environment (QHSE) Manager is responsible for the Energy Management System (EMS). The QHSE Manager is responsible for establishing an energy management team tasked with creating an EMS that, through the Deming cycle, contributes to the continuous improvement (i.e. reduction) of energy consumption per unit.
Energy policy
In order to improve energy consumption, the following matters will be taken into consideration:
- The EMS will be established and maintained;
- Time and budget will be made available to carry out EMS tasks;
- The scope will be periodically reviewed and checked to ensure it remains valid;
- The importance of the EMS will be communicated to all employees through messages on Insite;
- Tasks, responsibilities and authorities will be documented;
- The KPIs will be suitable for the company’s departments;
- Energy performance will be assessed over the long term;
- Energy consumption and reductions will be measured periodically;
- All matters will be included in a management review.
Short-term energy and CO₂ reduction targets
Cheese factories: 10% less CO₂ emissions per kilogram of cheese in 2030 compared to 2024.
Long-term energy and CO₂ reduction targets
The production facilities in Katwoude and Heerenveen will operate CO₂-neutral by 2050.
View our half-yearly CO₂ report
Discover Henri Willig’s energy savings and sustainable initiatives.
Participation in initiatives
The Energy and Environment Coordinator actively participates in inspiration tours organised by the National Programme for Industrial Sustainability (NPVI) in collaboration with the Netherlands Enterprise Agency (RVO). In addition, two members of the management team, together with the Energy and Environment Coordinator, visited Marfo Foods to gain insight into their large-scale sustainability project.
The company also actively participates in a working group of the Dutch Dairy Association, where important topics are discussed regarding energy, water consumption, pollution, recycling and other sustainability-related issues.
More detailed information can be found on the SKAO website.
