The use of energy causes one of the most significant direct environmental impacts of Fazer’s production facilities and restaurants.
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 are a global concern. It is in the interest of businesses 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's 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 businesses by 2020 (including Fazer Mills Finland).
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 total electricity consumption. The target covers the operations of Fazer Bakery, Fazer Confectionery and Fazer Mills.
Practical steps towards energy efficiency and reduced climate impact
At Fazer, practical steps to improve energy efficiency include developing the existing production facilities and processes, investing in energy efficient solutions and decreasing the amount of production waste.
In 2016, energy mappings were carried out in all Fazer’s operating countries within the EU, according to the EU energy efficiency directive.
In Finland, Fazer Confectionery and Fazer Bakery reached their national energy efficiency targets defined in the national Energy Agreement, which came into force in 2009 and continued until 2016. Energy Efficiency Agreements are a voluntary method, established together by the Government and industries, for fulfilling the energy efficiency obligations set for Finland by the EU. The role of voluntary agreements in implementing the country’s energy and climate strategy is a significant one, as improvements in energy efficiency help reduce carbon dioxide emissions and thereby mitigate climate change.
86% renewable electricity in 2016
In total, Fazer’s energy use decreased by 4 per cent compared to 2015. Renewable electricity made up 86 per cent of the total electricity consumption, exceeding the target of 70 per cent. Fazer Bakery’s sites in Lithuania and Latvia purchased 100 per cent renewable electricity in 2016, which increased the overall share of renewable energy consumed by Fazer. In Finland and Sweden, Fazer continued to purchase 100 per cent renewable electricity in 2016.
Climate impact of food
Fazer Food Services actively focuses on reducing food waste and the climate impact of the food being served. The cultivation of vegetables causes on average less strain on the environment than meat or dairy production, and Fazer works to increase the use of plant-based products and raw materials in its offering in its restaurants with, for instance, nudging. Environmental impacts are also mitigated by using seasonal ingredients. In addition, Fazer continues its efficient work to reduce food waste in all its operations.