Nina Elomaa, Fazer Group - How to Reduce Food Waste in Public Kitchen

Nina Elomaa, Corporate Responsibility Director
1 17.03.16 © Fazer. All rights reserved
How to reduce food waste and increase the amount
vegetables – cases from Fazer Food Services

2 17/03/16 © 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
17/03/16 © Fazer. All rights reserved3

4 17.03.16
© 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.

• 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 reduction
2. Measuring waste in every
restaurant
3. 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 waste
Co-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

Result - Top 20
Top 20 Schools Top 20 Canteens
Rösjöskolan 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

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 Director
phone +358 45 354 8611
nina.elomaa@fazer.com
www.fazergroup.com

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