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Food loss, waste, and upcycling ingredients


One effective way to prevent food waste is upcycling. That is, to reuse the otherwise to be discarded side streams of production to create a new and greater value.

Taking action to reduce loss in production 

In Finland, a large part of loss consists of bread. That is why Fazer’s bakery in Vantaa invested in a recycling machine that enables us to reuse the surplus dough to make new bread. The new recycling machine cuts the yearly food waste by more than 300,000 kilograms. (Before the surplus dough was used as raw material for bioethanol.)  

Efforts to improve and automate baking processes are ongoing, and an even closer cooperation with customers will enable us to coordinate bread orders better. 

Fazer has a long history of upcycling waste from the chocolate factory in different products, such as Pätkis and Da Capo. Da Capo was created in 1916 with recycling in mind: it was a way to reuse Liqueur Fills that had been deemed defective by quality control.  

A recent example of reducing food waste is the Makea Moka candy bag. It helps to significantly reduce waste at the Lappeenranta confectionery factory.  

Upcycling is also embedded into the production of the Vihreä Kuula (Green Jelly) marmalades, a seasonal product sold at the end of the year.  

Furthermore, the world’s first fully backwards integrated xylitol factory recently opened next to Fazer’s oat mill in Lahti. Fazer’s innovation allows the most valuable parts of the oat hulls used in xylitol production to be recovered. The rest is used as fuel at the biopower plant constructed next door, which will supply district heating and industrial steam for all of Fazer’s sites in Lahti. 

We reduce food waste together with consumers  

Fazer Bakery Finland introduced a campaign to reduce food waste in craft bakeries in stores that involves people buying three bakery products baked the day before. The campaign, which includes a “Let’s reduce food loss”-bag, is active in the mornings and for only € 3 it is very affordable. 

Despite our best efforts and most careful planning, we cannot completely avoid some overproduction at our bakeries, factories, and cafes. We donate this surplus of food to charities that ensure it is used as it should be used. Namely, to feed the hungry and give moments of joy to every day. 

In Finland, for example, we donate products to food aid through the Helsinki Missio, Veikko and Lahja Hursti’s charities, Turun Ruokakassi, Yhteinen pöytä and Ruokanysse. In Sweden, we donate bread to the City Mission’s retail store Matmissionen.