Circularity and food loss
Every year, a third of all food produced is lost or wasted. Food waste creates major negative impacts on the climate, water, land, and biodiversity. Our long-term ambition is, therefore, to prevent waste and consequently minimise the loss of precious raw materials to reduce the adverse environmental impacts of food production. One of our sustainability goals is to significantly reduce food waste by 2030.
In 2020, we managed to reduce food waste by eight per cent. We strive to minimise wastage in many ways, for example, by rationalising our production, reusing raw materials, and donating food. Our cafés have reduced waste by selling food via the ResQ and KARMA apps that helps people buy food otherwise ending up in the trash.
We strive to prevent overproduction in our production and cafés through good planning. Despite our best efforts, perfectly edible products are still left over. We currently collaborate with food aid charities in Finland, Sweden, Latvia, Estonia, and Lithuania. Donating food to these charities helps us to ensure that the food is eaten, not wasted. In Finland, we make donations through our regular food aid partners, including Ruokapankki in Tampere, Helsinki Missio and Hurstin Apu in Helsinki, the surplus food terminal in Vantaa, and Operaatio Ruokakassi in Turku. And in Sweden, we donate bread to Stadsmissionens own retail Matmissionen.
Foodtech plays a significant role when building a more sustainable future for the food system. Producing xylitol from oat hulls, a side stream of Fazer’s own production process at the oat mill, demonstrates the potential of circular economy on an industrial scale.