nina elomaa, fazer group - how to reduce food waste in public kitchen

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


Food waste is a big challenge

Source: Jason Clay, WWF


We need to look for solution beyond our own operations

Source: Jason Clay, WWF


Business area specific focus areas


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


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.



• 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

http://www.fazergroup.com/responsibility/corporate-responsibility-programme/environmental-responsibility/dont-feed-the-garbage-goblin-campaign-reduced-food-waste/

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


Increase share of vegetables

Salad buffet nudge

17

Warm buffet nudge

18

Vegetarian and vegetables first +

labels Meat last

Dessert buffet nudge

19

Move the fruit Slice the fruit + label


Nina Elomaa / Corporate Responsibility Directorphone +358 45 354 [email protected]

www.fazergroup.com