Climate change has received a lot of attention in the last few years – and for very good reasons. People all over the world demand sustainable choices and responsible actions from businesses. The international community has agreed on goals and actions that must be taken to prevent climate change.
We at Fazer want to do good for the planet and the people around us, and we will do our best to make sure these common goals will be reached. That is why reducing our emissions is one of the four main goals of our sustainability program, and why we promise to cut our emissions by 50% by 2030.
Reaching this goal requires concrete actions. We see food as a solution to many challenges, and as one of the major food companies in the Nordic countries we believe that our actions can really make a difference.
Fazer’s work to cut down emissions is a part of the global actions to protect the climate
In 2015 in Paris, the international community committed to keeping the increase in global average temperature to below 2 ºC. They also decided to pursue actions to limit the increase in the average temperature even more than that, to below 1,5 ºC. This difference of 0,5 ºC may sound small, but it would mitigate several impacts of climate change.
To meet these goals, we need quick and long-reaching decisions from governments, businesses – and individual people. We need to learn to change the way we use and farm land, and how we produce and use energy. We must rethink how industries work and how traffic is arranged, and how we plan and build cities.
We want to be part of creating this change. We will take action and want to be an example and inspiration to other companies in the food industry.
Reducing emissions in all our businesses
One of our core activities in our quest to prevent climate change is increasing the share of renewable energy sources and using energy more efficiently. We monitor our carbon dioxide emissions in all our businesses – all our bakeries and factories. We measure our energy consumption, water usage and amount of food waste continuously, and look for new ways to utilize production side streams. We have trained our entire staff to prevent environmental hazards – in daily routines as well as in potential risk or danger situations.
We are also developing our plant-based products and increasing their share in our product portfolio. This also helps reduce emissions: Scientists have estimated that meat and dairy production causes up to 60% of all greenhouse gas emissions caused by agriculture*. Because of that, introducing more plant-based products is also one of the four main goals of our sustainability program.
We are happy with the direction of the change we have achieved so far: between 2015 and 2019 we managed to reduce our carbon dioxide emissions by 13 %. Now we will continue this work and we promise that by 2030, we have reduced our emissions by 50 %.
Preventing climate change with food waste
Cutting down on food waste is one of the most efficient ways to reduce food’s impact on the climate and the environment. About one third of all food produced in the world ends up as waste. The impact of food waste on the climate, waters, land and biodiversity in enormous: if food waste were a country, it would be the third biggest source of greenhouse gas emissions in the world.
We at Fazer work hard to reduce food waste, and we are committed to reducing our food waste by half by 2030. We are continuously looking for ways to use the side streams of our production and investigating the new opportunities provided by circular economy.
Food production has an impact on climate change – and vice versa
Climate change affects food production and food industry in various ways. For instance, the changing conditions on our planet have an impact on the availability of the raw materials we need to produce food. What will be available in the future – and for what price and with what quality?
By working to mitigate climate change we are responding to people’s request for sustainable, high-quality food production. At the same time, we are also securing the future of our business by securing the possibilities of sustainable food production in the whole world – now and in the future.
*Reducing food’s environmental impacts through producers and consumers 2018, University of Oxford