Reducing food waste
Food waste has a significant impact on the environment. Approximately one third of the food produced globally is lost or wasted annually, causing major negative impacts on the climate, water, land and biodiversity. This figure needs to be changed – and we need to revolutionise how people think about food. If it ends up uneaten, it is waste. A misshaped carrot is still valuable in the kitchen where there are multiple ways to use it in dishes. So, let’s reconsider what can be eaten and shouldn’t be wasted.
As a food company, we want to contribute and do all we can to meet the challenges that come with food production, as well as meet our customers’ needs and demands. Working with food waste is integrated in our sustainability approach and part of our daily work.
Fazer’s sustainability core goal No. 2 is 50 % less food waste, an enormously ambitious target which we’re striving to achieve by 2030. This goal is interlinked with goal No. 1, for 50 % less emissions, since lowering food waste will help to cut down on the emissions released in food production. Working with these long-term goals can minimise the negative environmental impact of food production and create value for the business throughout the whole value chain, as well as lower costs.
We want to turn this challenge into an opportunity and one ambition is to increase the awareness of food waste both internally and externally, as well as challenge our guests and make them think more about food waste.
We are continuously working with different initiatives to reduce waste throughout our value chain:
- Maintaining good planning regarding purchasing, handling and food offers
- Campaigns and portioning aimed at guests
- Involving all restaurant staff in actions to reduce waste
- Sharing best practices across Fazer’s restaurants and markets
- Arranging courses, such as cooking classes, where we explain how to use every part of the raw ingredients (to avoid waste) and how to take care of leftovers
Using waste reduction as part of an efficient raw material process in the restaurants is one of our tools and we’re continuously educating our staff in waste management. Food has a value, and we don’t want to lose any raw material.
“Taking the peels from certain fruits and vegetables, and using it for toppings on food, or in salads, is one easy way to take care of waste in the restaurants,” says Jonny Zackrisson, Quality, Environmental Health and Safety Manager, Fazer Food Services. “We also see that we can do more through initiatives aimed at our guests, so they also can help to reduce waste.”
One way to raise awareness about food waste among guests is to encourage them to reconsider what waste is.
“Unattractive fruit and vegetables taste just as good as their pristine counterparts,"
says Åke Lindsmyr, Procurement, Fazer Food Services Sweden.