Cerrucos de Kanama’s manager, Teresa Redondo, shares energy saving and waste management tips from their artisanal cheese production in this reel. This video shows how small businesses can be environmentally conscious and successful.
Learning Objectives
Identify actionable strategies for reducing energy consumption in small-scale production environments.
Understand practical approaches to maximizing waste utilization and minimizing disposal within an artisanal business context.
Recognize the dual benefits (environmental and operational/financial) of implementing sustainable practices in micro-enterprises.
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