Preventing food waste is a key focus area for Fazer. Fazer’s goal is to decrease food waste with 50 per cent by 2030. Fazer has business specific Waste Prevention and Material Loss Plans. The plan outlines a number of targets to prevent waste and material loss by 2030 with an ambition to move the business into a direction that supports a circular economy.
Fazer's 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 from occurring as a result of our operations. If waste cannot be avoided, we shall facilitate re-use. Thereafter, we shall consider the options in order of recycling and recovery (energy recovery).
Taking action to reduce waste in production
Most of organic the production waste is used as material for bio ethanol, and the rest is used for animal feed, mostly to pigs and reindeers. In this way, Fazer has managed to reduce the amount of food waste ending up as landfill waste, down to below 2 %. Our new Xylitol venture will convert large side streams into a human edible food component.
We work to prevent overproduction in our bakeries, confectionery factories and café’s with careful planning. Despite this, edible food and bakery and confectionery products are overproduced. We currently donate food to food aid in Finland, Sweden, Russia, Latvia, Estonia and Lithuania. Fazer in Russia donates bakery products to over 50 trusted charity organizations and funds in St.Petersburg and Moscow including the Red Cross working with children and families in difficult circumstances, social organizations working with elderly people in St. Petersburg and Moscow. During 2020 Fazer in Russia has donated 450 tons of bakery products to those in need. When we donate food to charities, it enables the food to be used for what it was intended, feed humans. At the same, we are able to diminish unnecessary food waste.
Fazer is involved in national and European stakeholder networks to reduce food waste. We have also joined consumer apps such as Karma which enables us to sell left over food at a reduced price at the end of the day.