Nina Elomaa, Corporate Responsibility Director 1 01.05.23 © Fazer. All rights reserved
How to reduce food waste and increase the amount vegetables – cases from Fazer Food Services
2 01/05/23 © Fazer. All rights reserved
• Established in 1891• International family-owned company offering quality bakery,
confectionery, biscuit and grain products, as well as food services and cafés
• Operates in eight countries and exports to more than 40 markets
• Operations comply with Fazer’s ethical principles, which are based on the Group’s values and on the UN Global Compact.
• Fazer Group's net sales 2014 totalled €1.65 billion• The Group employed over 15,000 people in eight countries in
2014• Fazer made nearly 60 million euros worth of investments in
2014
Fazer in brief
Strong market position – a basis for growth
01/05/23 © Fazer. All rights reserved3
4 01.05.23© Fazer. All rights reserved
Responsible offering for Fazer
consists of people’s everyday
well-being, sustainable use of
the planet’s resources and the
shared value a company
creates in society.
Fazer contributes by making
responsible bakery,
confectionary and food
choices easy.
5 01.05.23 © Fazer. All rights reserved
• What are the package sizes?
• How we could avoid waste in restaurants with new ideas in portioning and serving food?
• What we could do with suppliers to use second class (ugly carrots) raw materials
• Right amount in right time?
• Our own actions, Fazer Way in Production (FWP)
• First class production and reducing scrap
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Food waste is a big challenge
Source: Jason Clay, WWF
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We need to look for solution beyond our own operations
Source: Jason Clay, WWF
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Business area specific focus areas
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Fazer Food Services/ Targets for reducing food waste
It is estimated that global food loss is roughly one third of all food produced for human consumption.Fazer wants to reduce both the amount of avoidable and unavoidable food waste through various measures.
Priorities: 1. Training and rising the
awareness of waste reduction2. Measuring waste in every
restaurant3. Locally determined target and
actions for every restaurant
TARGET 1:
Fazer will reduce food waste (storage and display) in restaurants with 5g/portion by 2017 using 2015 as the baseline
TARGET 2:Fazer will through campaigning and portioning development reduce plate waste (guest) in restaurants with 5g/portion by 2017 using 2015 as the baseline
Surplus vegetables• We buy “2 grade” tomatoes, cucumber and
bell pepper from our main vegetable suppliers
• “2 grade” means – differs in size– colour– shape – taste is always priority
• Volume for 2015 “2 grade” is app 50% of total volume of tomatoes, cucumber and bell pepper
• App 220 ton of total 440 ton
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Warehouse wasteCo-operation with our main supplier of vegetables and fruits
– Use products that would otherwise be thrown away• Eg. lettuce that has dried outer leaves, herbs
started to wilt, tomatoes having uneven ripening, cucumber shrivelled at the ends
• Products are totally edible, good food but do not meet the highest visual quality standards. They can be used in cooking and e.g in salad buffets
– We have pilot projects with two of our restaurants together with our clients
– The restaurants receive once a week a delivery with mixed vegetables that would have been thrown away.
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• Fazer Food Services has an aim to reduce the amount of food waste but where careful considerations needs to be made to food safety before re-using or recycling food.
• Fazer does not only want to reduce the waste in the preparation and cooking of food but also among guests.
• Fazer Food Services in both Finland and Sweden has been running a campaign ‘Don't Feed the Garbage Goblin!’ to urge guests to minimise the amount of food waste they throw away. Guests are encouraged to take another portion as opposed to take too much food and throwing it away.
• The campaign has been really successful with food waste reduction up to 75% in some restaurants.
Don’t feed the Garbage Goblin
Result - Top 20Top 20 Schools Top 20 CanteensRösjöskolan Täby -76,81% Tre Kronor Karlsborgsverken -60,00%
Hasselskolan Upplands Väsby -62,82% Handelsbanken Göteborg -43,37%
Klastorpsskolan Stockholm -62,27% Mötesplats Avesta Avesta -42,14%
Järla skola Nacka -52,18% Kabyssen Göteborg -41,40%
Smedbyskolan Upplands Väsby -42,91% Nobel Malmö -39,50%
Wendesgymnasiet Kristianstad -42,80% Rissnerante SEB Stockholm -38,30%
Viggbyskolan Täby -42,39% Solna Access Solna -37,72%
Runby skola Upplands Väsby -36,89% Carl Gustaf Malmö -36,14%
Löttingelundsskolan Täby -35,91% Morellen Uppsala -31,85%
Byleskolan Täby -34,52% Menigo Foodservice Partille -30,74%
Granbackaskolan Solna -32,88% Casco Adhesives Kristinehamn -30,11%
Breddenskolan Upplands Väsby -26,44% Korsnäs AB Frövi Frövi -28,12%
Rålambshovsskolan Stockholm -25,00% Hermes Helsingborg -27,27%
Råsundaskolan Solna -24,29% Ericsson Borås -26,42%
Neglingeskolan Saltsjöbaden -23,96% Porten Korsnäs Gävle -26,12%
Ytterbyskolan Täby -21,95% Gruvköket Svappavara -25,28%
Skytteholms skola Kista -20,27% Landgången Göteborg -24,94%
Boo Gårds skola Saltsjö-Boo -18,18% Energy Café & Deli Göteborg -24,13%
Skarpängsskolan Täby -15,75% Kungälv Kungälv -23,32%
Midgårdsskolan Täby -14,60% Artic Braås -23,14%
Portioning is also one solution
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We also work for more greens
© Fazer. All rights reserved
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Increase share of vegetables
Salad buffet nudge
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Warm buffet nudge
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Vegetarian and vegetables first +
labels Meat last
Dessert buffet nudge
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Move the fruit Slice the fruit + label
20 01.05.23 © Fazer. All rights reserved
Nina Elomaa / Corporate Responsibility Directorphone +358 45 354 [email protected]
www.fazergroup.com