Good Practice - Project
Operational Group Zielone Mleko – Advancing innovation in raw cow’s milk production
Linking animal welfare, sustainable farming and innovation to produce premium, health-promoting dairy products in Poland.
General information
RDP Priority
- P2. Competitiveness
RDP Focus Area
- 2A: Farm’s performance, restructuring & modernisation
RDP Measure
- M16: Cooperation
Beneficiary type
- Operational group
Summary
The Zielone Mleko Operational Group (OG) project is an innovative initiative that integrates environmentally friendly grassland management with improved cattle feeding practices and advanced, health-oriented cheese production technologies. In English, the OG name refers to 'Green Milk'.
By eliminating maize silage, using tailored grass and herb mixtures and introducing biodegradable packaging, the project reduces the environmental impact of agriculture, enhances animal welfare and delivers high-value products for health-conscious consumers.
The collaboration between farmers, researchers and the dairy industry makes this project a strong model of sustainable development and a source of inspiration for similar initiatives in Poland and beyond.
Results
- Improved farm management boosted profitability by reducing reliance on purchased feed and fertilisers.
- Enhanced milk composition (omega-3 fatty acids, vitamin E, β-carotene) enabled the production of high-quality, health-promoting cheese.
- The developed grassland management system contributes to climate action by lowering input use, improving water retention and reducing greenhouse gas emissions.
- The model provides a viable and sustainable pathway for small-scale farms, particularly in grassland-based regions.
Promoter
Operational Group Zielone Mleko
The Project promoter/beneficiary is an EIP-AGRI Operational Group ©
Funding
Total budget: 1 780 003 (EUR)
EAFRD: 699 650 (EUR)
National/Regional: 399 910 (EUR)
Private/own: 680 443 (EUR)
Resources
Context
Trends in the agricultural and food production sectors, as well as consumer expectations, have been evolving significantly. In recent years, consumers have increasingly prioritised food that is high-quality, safe, natural, traditionally produced and beneficial to health. To ensure the successful and profitable sale of products from farms and processing facilities, it is essential to align production with the needs and preferences of end consumers. These factors are universal and play a crucial role in shaping the economic performance of agricultural activities.
Against this background, the OG Zielone Mleko (Green Milk) was established to develop a model for producing milk with enhanced biological quality, intended for the production of distinctive aged cheeses that meet market expectations. This approach also responded to the growing need to reduce the negative impacts of industrial milk production in the border region between the Pomeranian and Kuyavian-Pomeranian Voivodeships in northern Poland.
Project partners included farmers from three counties, namely Elbląg, Chojnice, and Toruń (Stanisława Jansen, Józef Gostomczyk, Tadeusz Szypryt, Grzegorz Romanowski, Jacek Pstrąg, Marek Kalinowski and Andrzej Pestka, who are cattle breeders and milk producers), the Local Action Group (LAG) association 'Sandry Brdy' as project leader, the Spomlek dairy cooperative as business partner, as well as the Bydgoszcz University of Science and Technology and the Kuyavian-Pomeranian agricultural advisory centre.
Objectives
The project aimed to strengthen cooperation within the agricultural sector by increasing dairy farmers’ income through the production of high-quality milk and by delivering an innovative product (aged cheese) to consumers via a 'farm to fork' approach.
It also offered a model for dairy processors seeking to introduce natural, health-promoting products with unique qualities, based on milk produced according to high standards of nutrition, animal welfare and sustainability.
Activities
The use of a carefully designed feed base, including permanent grasslands such as pastures and mown meadows, enhances the chemical composition of milk while improving animal welfare. To support this, the OG developed agrotechnical recommendations for seven farms aimed at improving the efficiency of pasture and grassland use. These included overseeding with dedicated mixtures of grasses, legumes, and herbs, as well as guidelines for mowing, harvesting and the effective conservation of forage.
On pastures, overseeding was carried out using the 'ZM1 mixture' – a blend of forage grasses and legumes designed for cattle feeding – comprising perennial ryegrass (2n and 4n), timothy grass, Kentucky bluegrass, red fescue, orchard grass, Italian ryegrass, white clover (‘Giganteum’) and chicory. On mown permanent grasslands, the ZM2 mixture was applied, including perennial and hybrid ryegrass, timothy grass, meadow fescue, orchard grass, red clover, birdsfoot trefoil, goat’s rue and alfalfa.
In addition, the project:
- Developed feeding recommendations for dairy cows, ensuring that forage from these grasslands accounted for at least 60% of total ration dry matter (grazing in summer; silage and hay in winter), excluding maize silage and GMO feeds.
- Supported seven farmers in acquiring equipment for improved pasture and grassland management.
- Monitored seven dairy herds (around 300 cows) and collected 100 milk samples for analysis.
- Conducted laboratory analyses of milk (fatty acids, vitamin E, and β-carotene) before and after the introduction of the modified feeding system.
- Designed and upgraded a technological line for producing aged cheese, including the purchase of key processing equipment and the establishment of a dedicated milk reception line.
- Developed a marketing and branding strategy using the 'Design Thinking' approach.
- Launched production of aged cheese using milk from participating farms.
- Introduced innovative, more sustainable packaging solutions, including edible coatings and biodegradable materials.
- Monitored cheese quality through ongoing analysis of key nutritional parameters and continuous herd monitoring.
- Disseminated project results through conferences, training sessions, agricultural fairs, publications, media appearances and online platforms.
Main results
- Changes in farm management practices improved the profitability of milk production. Reduced expenditure on industrial feed and fertilisers increased overall operational efficiency.
- The project enabled the production of milk with elevated levels of alpha-linolenic acid, vitamin E, and β-carotene, as well as a favourable omega-6 to omega-3 fatty acid ratio. This resulted in cheeses of exceptional quality with documented health-promoting properties.
- The introduction of leguminous plants, such as white and red clover, into permanent grasslands enhanced biological nitrogen fixation (approx. 60-180 kg/ha/year). This improved soil fertility, increased organic matter content and enriched key nutrients (nitrogen, phosphorus, potassium). Reduced reliance on chemical inputs positively affected water and air quality, while increased biomass supported carbon sequestration. These practices also improved soil structure and contributed to environmental sustainability.
- The inclusion of species such as birdsfoot trefoil (Lotus corniculatus) in pastures helped reduce methane emissions associated with enteric fermentation, while supporting more efficient digestion in cows.
- The project contributes to climate action by eliminating GMO crops and reducing reliance on inputs requiring intensive agronomic practices. It also supports improved water retention, which is generally higher in pasture- and meadow-based systems than in monoculture cropping systems.
- The proposed grassland management system, which is based on legumes, herbs, and species such as birdsfoot trefoil, can also help reduce nitrous oxide emissions from soils. Overall, the project strengthens the resilience and climate adaptability of the agricultural sector.
- This production model offers a viable alternative for small-scale farms, with yields of approximately 5 000-8 000 kg of milk per cow per lactation. It supports the economic viability of less intensive farming systems while advancing sustainable agriculture, particularly in regions with extensive permanent grasslands, which have strong potential to influence milk quality and derived products.
Key lessons
- A key factor in the success of the OG was the shared vision of its members, based on the understanding that cow welfare directly enhances milk quality. This principle, supported by scientific evidence, enabled the development of a new product produced using methods that depart from the conventional industrial model and deliver higher quality.
- Strengthening collaboration between milk producers and dairy processors proved essential for aligning expectations across the value chain. This integrated approach spans all stages of production – from pasture management and milk production to processing, packaging, marketing and distribution.
- Investment in technological infrastructure improved process consistency and reduced production losses. At the same time, the introduction of an innovative, premium aged cheese expanded the product range, enhancing both competitiveness and diversification.