Doug Reinemann, professor in the biological systems engineering department, will present an overview of developed tools and an update on the ongoing activities of the UW-Madison Green Cheese Project on Tuesday July 19, at the DATCP Boardroom. The Green Cheese Project’s goal is to help dairy farmers, dairy processors, and policy makers to quantify the energy intensity and environmental impact of integrating dairy and biofuel production systems. Many of the project’s components seek to define the implications of energy, greenhouse gas, and nutrient balance for individual farms and aggregates in the state of Wisconsin. Here’s a flyer on the presentation.
College of Agricultural & Life Sciences