We are continually monitoring our progress within each pillar in our sustainability plan. And you can do to. By providing public access to updated information on how we are complying with our own requirements, we want to contribute to a high level of trust and transparency in the global food system.

Progress on climate goals

Based on the Science Based Targets initiative (SBTi) our ambition is to reach net-zero GHG emissions across the value chain by 2050. It is going to require new thinking, new processes, and new standards for producing sustainable bread.

Scope 1

2023 Performance: Satisfactory

Since 2019, we have made a 20% decrease in emissions, and this downward trend is continuing. The progress is largely because of various energy efficiency projects and improvements made to food production facilities.

Scope 2

2023 Performance: Satisfactory

Since 2019 there has been a 47% reduction, which is better than expected. This significant reduction is mainly due to using renewable electricity and improving energy efficiency in our operations.

Scope 3

2023 Performance: Optimistic

Since 2019, there has been a modest 4% reduction in emissions, which is not a major change. However, we have implemented various initiatives to significantly lower emissions by 2030. Key to these efforts is our ability to engage our suppliers. We anticipate a positive impact of these actions in the coming years.

Progress on health goals

We want to double our volume of healthier products by 2030. This means products with more fibres and whole grain and with less salt and fewer calories.

Addition of wholegrain

2023 Performance: Satisfactory

Addition of wholegrain:  We have set goals to ensure that by 2030, 33% of grain ingredients in our Bread and Rye Bread will be wholegrains. In 2023, we were at 23% which shows no progress compared to the 2019 baseline, but reformulation initiatives are in progress in a number of markets.


Increasing fibre levels

2023 Performance: Satisfactory

By 2030, all our bread and fast-food products will contain minimum 3% fiber, and 30% of our wheat bread volume will have more than 6% fiber. For both bread and fast food, we have seen a slightly positive development from the 2019 baseline levels. Wheat Bread – from 55%  to 71%, and Fast Food from 22% to 28% in 2023​

Salt reduction

2023 Performance: Behind

By 2030 we want to have reduced the average salt content of our bread and fast-food products with 10%. In 2023, however, we unfortunately saw a  slightly increasing trend in both categories compared with the 2019 baseline – mainly due to mix-changes. Reformulation plans are in development in cooperation with our customers.  

Calorie reduction

2023 Perfomance: Optimistic

Our goal by 2030 is to reduce the average calorie content per serving by 10% and for 40% of our sweet baked volume to have no more than 250 kcal per serving. The baseline for the 10% reduction target is 2023, where 28% of our sweets volume had max. 250 kcal/serving. Reducing calories whilst maintain perfect taste and quality is complicated and we don’t expect quick progress here.  

Progress on people goals

We are increasing opportunities for people – among other things by implementing more flexibility for both talents and senior employees, demanding equal pay for equal jobs, and securing a minimum 45/45 gender split in management.



Next generations

2023 performance: Satisfactory

We have committed to tripling the number of people representing the "next generations" in our organization. From our 2021 baseline, we have made an outstanding progress, increasing the number by 99% against our 2023 target. The progress highlights our dedication to fostering a diverse and forward-thinking workforce.  


2023 Performance: Satisfactory

We have set ambitious targets to quadruple our flexible job arrangements for seasoned employees. From 2021 to 2023, we have made remarkable progress, achieving a 72% improvement against our baseline. This development underscores our commitment to supporting our experienced workforce with flexible working options and taking part of solving the societal challenge of an aging world population.


2023 Performance: Satisfactory

Our efforts towards ensuring a good gender balance on all managerial positions have shown great progress. From 2021 to 2023, we have seen a satisfactory improvement of over 2% from our baseline. This development marks an important step in our ongoing commitment to fairness and equality in the workplace.
As of 2023, we are making progress towards achieving our 45/45 target with a current split of 36/64. We are dedicated to maintaining this progress.

Injury rate

2023 Performance: Satisfactory

We have significantly reduced the safety injury rate from 17.4% to 10.1%, surpassing our target of 11.0% in 2023, ensuring safer working conditions for our employees. Health & Safety remains to be our highest priority and we continue to increase our targets and our culture with a zero accident mindset.

Total recordable injury rate

2023 Performance: Satisfactory

We have exceeded our target by reducing the total recordable injury rate from 24.6% to 15.0% in 2023 reflecting our comprehensive approach to minimizing workplace incidents also when there is no absence from the workplace.

Global sickness rate

2023 Performance: Behind

Progress: Although we aimed to reduce the global sickness rate to 3.5%, the current status is 4.8%. This indicates a need for continued focus on improving sickness management and employee wellbeing across all sites in Unibake.