Code of Practice Case Study: St. Tola Irish Goat Cheese and Sustainable Farming12.01.2024
St. Tola Irish Goat Cheese stands out as a great example for the implementation of the Geopark Code of Practice for Sustainable Tourism principle on A Cared For Landscape
St. Tola Irish Goat Cheese (Inagh Farmhouse Cheese LTD) are dedicated to producing artisan goat cheese through sustainable farming and production methods. They also offer a unique experience tailored to all ages and abilities, giving visitors a glimpse into the artistry behind their cheese and the delicacy of the environment.
They are champions at sustainable farming and protecting biodiversity by maintaining suitable habitats for plants, animals and wildlife, and encouraging people to make local and in-season food choices.
Some of their sustainable practices include:
- On-site production of all fertilisers.
- Harvesting rainwater to wash down their farm.
- Composting or recycling all organic products on-site.
- Generating 90% of their inputs on-site (milk).
- Producing 85% of their fodder (grass and haylage) on-site.
- Proud members of the GEOfood network, ensuring ingredients for GEOfood products are locally sourced and produced.
- Planting .5 acres of willow to offset their carbon footprint and improve land drainage.
- Training staff to appreciate the delicacy of the local environment, knowledge they love sharing with visitors.
Discover more about the sustainable initiatives at St. Tola Irish Goat Cheese and purchase some of their delicious produce today at https://www.st-tola.ie/node/856
To find out more about the Geopark Code of Practice for Sustainable Tourism, visit https://www.burrengeopark.ie/sustainable-tourism/code-of-practice/