To understand and communicate the environmental impact of the food supply chain to consumers is challenging. It is more complex, for example, then estimating the impact of driving or residential energy. There it usually is possible to get information on e.g. the climate impact directly from the producer and energy supplier.
Differences in food production derive from issues like production methods, the dispersed character of farming, variation in crops and significant fluctuations and insecurities due to the origin of raw materials. This is a critical point of view for actors in the field and it must be taken into account in the study and communication of the environmental impact of our products.
Fazer’s most central impacts
The most central environmental impacts of Fazer’s production facilities and restaurants arise from the by-products and waste from raw materials, products and the production, discharges caused by the use of energy and sewage discharges. The main themes of Fazer’s environmental responsibility include climate impact, zero waste (minimising the amount of landfill waste), eutrophication, and biodiversity. Within these main themes, projects and programmes are ongoing with concrete goals specified for restaurants, bakeries and confectionery factories.