Michalis Koulouros
- Officer, Department of Industrial Development, Innovation & Environment, CEBE
- Executive Secretary of the Cyprus Cheese Makers Association
At a time when environmental protection and addressing climate change pose a challenge for every productive sector, our national product must adapt to these new realities and further strengthen its position in the international market without losing its traditional identity.
ΣΧΕΤΙΚΑ ΑΡΘΡΑ
The Modernization of the Industry
The goal is for halloumi production to continue to grow in an environmentally responsible manner, economic sustainability, and respect for tradition, while preserving its unique character.
Livestock farming is a key link in the production chain. Therefore, the practices implemented on farms can contribute significantly to reducing the environmental footprint. Rational feed management, better utilization of available resources, waste management, and more efficient water use are some of the areas where steps can be taken toward more sustainable livestock production. The same applies to improving animal husbandry and feeding conditions, as this can contribute to milk production efficiency, while reducing methane emissions is an important environmental goal.
However, in addition to protecting the natural environment in terms of productivity and the quality of raw materials, the region’s cheese dairies themselves are investing significantly in modernization. This goes beyond increasing production capacity or improving technology and focuses on energy efficiency, resource conservation, and waste management.
The installation of photovoltaic systems is a prime example, as it reduces dependence on conventional forms of energy while also lowering the energy costs of production. At the same time, the use of modern machinery creates opportunities for greater energy efficiency. The management of liquid and solid waste also plays an important role. The operation of biological treatment plants at several cheese-making facilities contributes to their proper treatment and promotes the circular economy.
Challenges and Prospects
Like any change, the transition to greener cheese production is accompanied by a series of challenges, particularly for small-scale producers who face high investment costs for new technologies.
At the same time, the climate crisis directly affects milk production due to drought and reduced water availability. However, because the sustainability of PDO halloumi has been shown to be integral to our local economy, support from European programs and the Ministry of Agriculture, Rural Development, and the Environment helps turn these calls for proposals into meaningful opportunities.
Close cooperation is a prerequisite
Clearly, the shift toward more sustainable cheese production is not a process that can be completed overnight. It requires investment, expertise, modern infrastructure, and, above all, cooperation throughout the entire production chain.
Investing in sustainability is not merely an environmental obligation. It is an investment in the very competitiveness of PDO halloumi. In an international market where consumers are increasingly concerned about how
the food they buy, a product that combines authenticity with responsible production practices can better meet these new demands.
Sustainable cheese production does not mean abandoning tradition. Quite the contrary. It means leveraging technology and innovation so that production can be carried out more efficiently, with the smallest possible environmental footprint.
And this transition concerns us all: the people involved in the production chain, the government, and consumers themselves. By all supporting PDO halloumi produced with respect for the environment, we are simultaneously supporting tradition and the domestic economy, helping ensure that our national product continues to thrive and is part of a more sustainable future.
