Saputo solar project completed

By Jim Cornall

- Last updated on GMT

Pic: Getty Images/DiyanaDimitrova
Pic: Getty Images/DiyanaDimitrova

Related tags saputo solar power Renewable energy Cheese Sustainability

Global solar developer Lightsource bp has finished the construction of a 5MW solar project at the Davidstow creamery, which is home to Saputo-owned Cathedral City cheese.

The project includes a 30-year power purchase agreement (PPA) with Saputo Dairy UK. The partnership between Lightsource bp, which recently committed to developing 25GW of solar projects by 2025, and Saputo Dairy UK, furthers the growth of the renewable sector through the construction of the solar project.

Zosia Riesner, Lightsource bp’s director of power markets, Europe, said, “There is no doubt that things need to change for us to combat climate change, and corporations are a huge piece of the puzzle. We are part of a small group of companies who are in the privileged position to be able to offer a solution and support corporations such as Saputo as they take strides towards a greener future.

“As governments continue to strengthen their sustainability policies and targets, our subsidy-free PPA solutions, and partnerships with corporations, are vital in helping governments achieve their net-zero ambitions.”

The Cornwall-based project includes a new substation and cable connecting the solar park to the creamery to deliver an estimated 5,307MWh of electricity annually.

Tom Atherton, president and chief operating officer of Saputo Dairy UK, said, “I’m delighted that the solar park at our Davidstow creamery in Cornwall is now fully operational. We are always looking for ways to improve our environmental impact and this project enables us to save more than 1,470 tonnes of CO2​ a year – that is the equivalent of taking 810 fuel-burning cars off the road.

“By delivering 10% of the creamery’s annual electricity demand, this is a great example of just one of the projects Saputo is investing in to reduce the carbon intensity of its global operations by 20% by 2025.”


Related topics Manufacturers Cheese Sustainability

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