When examining different food raw materials one can notice that the carbon footprint of vegetable raw materials is small and that of fruit and grain is medium-sized.
The smallest carbon footprints are few hundred grams, medium-sized a few kilos, and large ones are around 10 kilos per kilogram of raw material. The climate impact of animal based products is between medium-sized and large.
The greatest climate impact of production facilities is caused by the use of energy and by organic waste and deliveries. The most important objectives of the bakeries and confectionery business area are about improving the energy efficiency of production, decreasing the amount of production waste and optimising the use of materials and water.
With the Lean project of Fazer Bakeries Finland, the amount of production waste has decreased by 35 per cent. In 2009, 50 per cent of the electricity bought by Fazer Confectionery was green electricity produced with renewable energy sources. The plan is to further increase the share of green electricity in the Group’s electricity purchases.
In Finland, Fazer Bakeries and Fazer Confectionery have signed the Energy Efficiency Agreement of the Confederation of Finnish Industries EK that aims to increase energy use efficiency by nine per cent by 2016.
In Finland, Fazer Food Services and Demos Helsinki think tank carry out the ‘Peloton’ project funded by Sitra. The aim of the project is to promote the current development towards a society that uses less coal by activating people to make environmentally friendlier choices in their everyday life.