A new report, from the Food and Agriculture Organization of the United Nations (FAO) and the World Meteorological Organization (WMO), highlights the major risk posed by the rise of extreme heat events

The modern industrial bakery relies heavily on dairy ingredients for both functionality and flavour. However, the production of these strained dairy products traditionally generates significant waste in the form of acid whey – a challenge that affects both dairy suppliers and, indirectly, their bakery customers.

Torpenhow blends organic dairy, regenerative farming, and artisan cheese-making to protect nature and build a resilient future.