Approximately one third of all food produced for human consumption in the world is lost or wasted annually. Food waste creates major negative impacts on the climate, water, land and biodiversity. Fazer’s goal is to prevent the waste and loss of raw materials.

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 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 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 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. 

Taking action to reduce waste in production 

Fazer Way in Production is Fazer’s common way of working in the production. It is 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. 

Most of the production waste is used as raw material for bio ethanol, and the rest is used for animal feed, mostly to pigs. In this way, Fazer has managed to reduce the amount of food waste ending up as landfill waste.

Donating food

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. 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.

Stakeholder cooperation

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. 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.