Preventing food waste is a key focus area for Fazer. In 2016 Fazer developed a Waste Prevention and Material Loss Plan for the whole of Fazer Group. The plan outlines a number of targets to prevent waste and material loss with an ambition to move the business into a direction that supports a circular economy.
Fazer Waste hierarchy
Fazer has adopted the principles of the European Union’s waste hierarchy: Prevention, Preparation for Re-use, Recycling, Recovery and Disposal. In practice, this means that we should always work to prevent waste. If waste cannot be avoided, we shall work to facilitate re-use. Thereafter we shall consider the options in order of recycling and recovery (energy recovery). Sometimes however, sending waste for energy recovery can be as good as sending waste for recycling. Fazer has a target not to send any waste to landfill by 2020.
Preventing waste in Fazer’s restaurants
Preventing avoidable food waste is a key focus area for Fazer Food Services, and several actions have been taken to achieve this. A lot of effort has been made to find uniform ways to monitor and measure waste in restaurants across all markets. In March 2015, over 600 of Fazer’s restaurants successfully participated in the first internal Nordic food waste campaign. A second campaign took place in mid-May and a third one in September. The objective of these campaigns was to raise awareness about food waste in all 1,200 restaurants, to call attention to the need to start planning for food waste reduction on restaurant level, and to share best practices. In 2015, Fazer also implemented a food waste measurement model for Fazer Food Services and adopted two waste reduction targets:
- Reduce food waste (storage and display) in restaurants by 5g per portion by 2017.
- Through campaigning and portioning development, reduce guest plate waste in restaurants by 5g per portion by 2017, using 2015 as the baseline.
Fazer has also looked at how to reduce food waste further down the value chain. For example, second-class vegetables have been procured to reduce food loss created by vegetables that do not fulfil aesthetic requirements.
Taking action to reduce waste in our bakeries, confectionary sites and mill
Fazer Way in Production is Fazer’s common way of working in making bakery and confectionery products. It’s about unifying the processes and ways of working, and continuously improving them. Eliminating waste is one of the core principles of Fazer Way in production. Fazer Way in production is all about people – everyone can contribute to improve our way of working. Fazer Bakery, Fazer Confectionery and Fazer Mill & Mixes are committed to reducing waste by 10 per cent per produced tonne until 2020 using 2014 as baseline.
Most of the production waste is used as raw material for bio ethanol, and the rest is used as animal feed, mostly to pigs. In this way, Fazer have managed to reduce the amount of food waste ending up as landfill waste.
We try to prevent overproduction in our bakeries, confectionery factories and restaurants with careful planning. Despite this, eatable food and bakery and confectionery products are left over. We currently donate food to food aid in Finland, Russia, Latvia, Estonia and Lithuania.
When we donate food to charities, the food will be used the way it was intended to and, at the same time, we are able to diminish unnecessary food waste. In Finland, we donate products to food aid through, for example, Helsinki Missio and Veikko and Lahja Hursti’s Charitable Association.
Waste reduction targets has also been adopted in Fazer Cafés and the Gateau bakery shop chain in Sweden. Fazer Cafés decided to increase focus on reducing food waste by setting a target to develop a process for donating unsold food to charity during 2016 and reducing organic waste. The Gateaubakery shop chain in Sweden adopted a target to reduce display waste by 40 per cent until 2020. Gateau donates today a large amount of unsold bread to charities.
Fazer is involved in national and European stakeholder networks to reduce food waste. Fazer also sponsors the RSA Student Design Awards, which challenges emerging designers around the world to tackle pressing social, environmental and economic issues – such as food waste – through design thinking.