Energy & efficiency

We work hard to save resources and minimize our environmental footprint at our production sites. Wind power, water and solar energy are already supplying us with green electricity, and in the coming years we will further accelerate our transformation to green energy sources. Our official commitment to the SBTi program is to reduce absolute Scope 1 and 2 GHG emissions 50% by 2030 from a 2019 base year.

Equipment upgrades, switching to ovens running on electricity instead of natural gas, research in new technologies, heat recovery projects, enhanced analytic capabilities, cutting down on food waste, and so on. We are always looking for ways to produce more with less and/or green energy. As a company that uses a lot of resources to produce our bakery products, we have a strong obligation to make continuous improvements and use energy wisely in the future.

As a testament to our achievements so far, we are making good progress in terms of switching to renewable energy sources with less climate impact than fossil-based energy. In 2019, 42% of our energy came from renewable sources (wind, water, solar). In 2023, 51% of our energy came from renewable sources – primarily from purchasing green certificates. If we focus on electricity, the amount of renewable electricity has increased from 88% in 2019 to 96% in 2023. Currently, six of our bakeries are running on 100% renewable energy, and additional three are on 89% or above.

Today, we are proud to state that we have already achieved a 25% reduction of GHG emissions in Scope 1 and 2 since 2019. That shows, that we are on the right path towards a 50% reduction in 2030.