Emmi Roth, a cheesemaker, officially opened its doors at the company’s new headquarters in Stoughton, Wisc. The new 158,000sq-ft building also houses Emmi Roth’s new state-of-the-art conversion facility, which will cup, bag, wedge, shred, and crumble the company’s cheese products for a variety of leading brands.
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In 2021, Emmi Roth acquired the Athenos business, including a feta brand in America, strengthening the company’s long-standing dedication to the specialty cheese industry. With the acquisition came the need for more conversion and distribution capabilities.
The facility enables Emmi Roth to control more of its supply chain and improves the US cheese industry’s overall conversion landscape.
It has also become the single biggest sustainability project in Emmi Roth’s history, allowing for a substantial reduction in the amount of fuel and emissions spent transporting cheeses.
From a sustainability standpoint, the new facility means a:
49% reduction in transportation lanes, with 16 fewer lanes
26% reduction in trips per year, or 1,407 fewer trips
44% reduction in kilometers/fuel/CO2, with 313,000 fewer kilometers, 113,075 fewer liters of fuel, and 402 fewer tons of CO2 emissions
The facility is also all-electric, with no natural gas or propane service, which will help the company meet its NetZero by 2050 goals and reduce its use of fossil fuels.
As the new headquarters location, the site will also be a win for current and future team members. The facility is centrally located between Emmi Roth’s cheese plants in Wisconsin and will allow teams from different areas of the business to collaborate under one roof. Conversion team members will feel the benefits of working in a brand-new facility designed to minimize physical stress from lifting and bending and create the most efficient, effective workflows.
