Getting Cheesy With Cabot Creamery

Many consumers out there have made the choice to be vegan. Be it for the humane treatment of animals, or because of the damaging impact of methane, choosing not to eat dairy seems an ecologically responsible choice. But is there a responsible choice for those of us who enjoy a little parmesan grated on our pasta? This week on Sea Change Radio we speak to the director of sustainability for Cabot Creamery, Jed Davis. We talk about water usage in dairy production, methane capture, the farm co-op model, and packaging for cheese products. Maybe there is a way for us to have our cheese and eat it, too? Then, we re-visit highlights from our discussion with hemp evangelist and author, Doug Fine.