Fazer introduced its environmental standard in its bakery and confectionery operations in 2013. The standard defines the requirements that Fazer’s production facilities must meet with relation to energy consumption, waste, water consumption, chemicals and transport. Its purpose is to develop and harmonise the environmental operating models at all production sites.
The introduction and implementation of the environmental standard will enable the facilities to fulfill ISO 14001 requirements, and subsequently gain certification.
Fazer renewed its energy strategy in 2012 with the objective of cutting energy consumption by 20 per cent per product in the bakery and confectionery businesses and Fazer Mill & Mixes by 2020. So far, energy usage per tonne has fallen 7 per cent between 2011 and 2013. The Group also aims to increase its use of energy from renewable sources to 70 per cent of the electricity consumed in the bakery, confectionery and mill businesses. In 2013, about 53 per cent of the electricity consumed by the said businesses came from renewable sources. The energy target has already been exceeded in Finland, where all electricity used at Fazer bakery and confectionery factories and the mill has been produced using renewable energy sources since 2012.
Fazer continued to invest in enhancing its energy efficiency in 2013. In spring 2013, Fazer introduced an oven heat collecting system in Ogre, Latvia, which reuses heat from bakery ovens for heating the facility and its water. The system reduced gas usage by at about 24 per cent. Similar methods have been launched at Fazer’s Umeå and Eskilstuna bakeries. In the Tallinn and St Petersburg bakeries, energy efficient convection ovens installed in September 2013 consume up to 30 per cent less gas than their predecessors. At the Lahti bakery, several actions include adjusting oven temperatures and adopting a new line for crate washing.
Waste is among the most significant impacts Fazer makes on the environment, but also one that it can effectively mitigate. Fazer aims to produce zero waste to landfill by recycling and reusing waste generated in production, restaurants and offices as efficiently as possible. The bulk of the production waste from Fazer’s bakery and confectionery business is recycled as raw material for bioethanol or used as animal feed.
R&D processes in the bakery and confectionery businesses continually examine ways to prevent wastage and assess whether waste products can be reused. Fazer Food Services manages its waste through its sourcing, assortment development and material processes.
Introduced in 2010, the Fazer Way In Production (FWP) is Fazer's common way of working to continuously improve its bakery and confectionery operations. First Time Right and Eliminate Waste are some of FWP’s core principles. One type of waste that is monitored is scrap, or the proportion of non-first class production including rework in production lines generated out of all produced products or semi-finished products. In 2013, the amount of scrap produced in Fazer’s Swedish operations was reduced by more than 25 per cent compared to 2011 levels. In Finland it fell by almost 23 per cent. Fazer also started a project to reduce waste and effluent discharges in its production sites in Russia in late 2012.