Improved labor efficiency, employee retention and communication were among the benefits for two Pacific Northwest dairy farms that upgraded their milking parlors from the traditional herringbone and parallel models to a rotary and an automated milking system, respectively.

The operation has grown to 400 Holstein cows milked with six robotic milking systems, as well as a new retail store where they also sell local products from their community. The farm has a beef community-supported agriculture (CSA) program and also provides hay wagon tours and farm tours throughout the spring and summer and four weeks of Kids Farm Camp.

Two years ago, when Jobo Farms started looking at different programs and ideas to make their parlor run more smoothly, they instead found a herd health monitoring system that fascinated them with what it could do for their cows.

The first six years after starting their dairy were action-packed for the Windemuller family as they purchased their property, economically grew their herd and converted existing buildings – including a turkey coop and a tiestall barn – into functional dairy facilities.

When asked for his take on a sustainable dairy, Greg Bethard uses one word to describe his mentality regarding the future of his operation: infinite. The CEO and managing partner of a dairy in Kansas makes many decisions with an "infinite" perspective in mind.

Heim’s Hillcrest Dairy in Wisconsin has created a welcoming team culture with low employee turnover. Since the farm started in 1963, it has grown from less than 100 cows to more than 800. Today, members of the second, third and fourth generations work on the dairy.