The global production of food produces more than 30% of global greenhouse gas emissions (UNEP). Growing, producing and importing food contributes substantially to climate change. Climate change and the environmental impact caused by business activities and operations is a global concern. It is in the interest of business to act in such a way that the availability of critical natural resources and energy can be secured in the future.
The greatest climate impact of Fazer production facilities is caused by the use of energy, organic waste and deliveries. The most important objectives of the bakeries and confectionery businesses are improving the energy efficiency of production, decreasing the amount of production waste and optimising the use of materials and water.
Fazer’s energy strategy is based on environmentally sustainable decisions, measurable goals and continuous improvement.
Efficient use of energy: Fazer’s objective is to cut energy consumption by 20 per cent per product in the bakery and confectionery business by 2020 (including Fazer Mill & Mixes).
More renewable energy: In addition to promoting energy efficiency, Fazer aims at increasing the share of renewable energy sources. By 2017, the proportion of renewable energy will be 70 per cent of the electricity consumption. The target covers the operations of Fazer Bakeries and Confectionary, and Fazer Mill & Mixes.
Practical steps towards energy efficiency and reduced climate impact
At Fazer, practical steps to improve energy efficiency include developing existing production facilities and processes, investing in energy efficient solutions and decreasing the amount of production waste.
In 2012, the share of renewable energy sources reached 100 per cent of the electricity used in Finland by Fazer Bakeries and Confectionery and Fazer Mill & Mixes.
Fazer Food Services focuses actively to reduce food waste and the climate impact of the food being served. In Sweden Fazer has participated in a project called ‘LiveWell for LIFE’. The project looks at how low-carbon, healthy diets can help us achieve a reduction in greenhouse gas emissions and a better environment. WWF and Friends of Europe started the 3-year project in 2011 co-financed through the European Commission’s environment fund LIFE+. In Finland Fazer Food Services are also working on the offering of low carbon footprint meals and menus.
Fazer was the first Finnish company to introduce a carbon footprint label for bread. Fazer is committed to reducing its carbon footprint. Different stages in food production have a different impact on the environment. The final carbon footprint is a sum of the different stages of the whole life cycle. Studying the supply chain from a carbon footprint point of view provides a good deal of valuable information and creates new opportunities for improving operations.