What are we doing

We source grain and flour according to specified criteria to fit our baking processes. We know the origin of our grain, and our colleagues in the Lantmännen Group have gained strong experience with climate-friendly methods of producing flour.

Sustainable raw materials are the foundation of our sustainable bakery products. They must comply to strict food quality specifications and meet all regulatory requirements.

We are transitioning towards a fossil free production in our bakeries. At the same time, we are optimizing our processes and equipment to reduce our energy consumption in the bakeries.   
                                

Through packaging optimization projects, we are customizing the size and thickness of our corrugated cardboard boxes and plastic bags. That means that we transport less air and more bread on every truck that leaves our warehouses.

Battling climate change is not a solo endeavor but a team affair. It requires understanding, collaboration, and a little bit of pressure to push the agenda forward and create results. By 2030, Lantmännen Unibake has committed to reduce absolute Scope 3 GHG emissions from our assets and services by 30%.

We are continually optimizing how we handle frozen and fresh products in our warehouses, and how we transport the products across borders.

Travelling and commuting are unavoidable side effects from working in an international bakery such as Lantmännen Unibake. By 2030, we have committed to reduce absolute Scope 3 GHG emissions from business travel and commuting by 30%.

Wholegrains are so much more than fibre and so much better than refined grains when you look at it from a nutrient perspective. They offer a “complete package” of health benefits. By 2030, our goal is that 33% of the grain ingredients in our wheat bread and rye bread are wholegrain.

Our commitment on fibre is, that 100% of our bread and fast-food bread volume will contain a minimum of 3% fibre, and 30% of our wheat bread will contain a minimum of 6% fibre by 2030.

Lantmännen Unibake has set targets to reduce the calorie intake per serving of our sweets portfolio. By 2030, we aim to decrease the average number of calories in each serving by 10%, and 40% of our sweets volume are to contain maximum 250 kcal per serving.

25-35% of all salt in a standard diet comes from bread. As a big player in the bread industry even small changes to the salt content in our recipes can have a huge effect. By 2030, we will reduce the salt content in all our bread and fast-food products by 10%.

We have a moral and legal obligation to ensure healthy and safe working conditions for all our people. We aim to achieve world-class health and safety performance to prevent accidents, injuries, and work-related illnesses and to build a proactive health and safety-mindset based on leadership, processes, and people throughout the organization.

There are five generations in today’s workforce. While it is crucial to attract and engage future talent, it is equally important to have strong plans to hold on to experienced senior employees moving closer to retirement.

We want to build a strong employer brand that attracts and engages the best people at all levels. Every day we experience that inclusiveness and diversity in our teams increase creativity and enable us to take better decisions. Our ability to empower leaders across functions and geographies is key to achieving our business and sustainability goals.

A ‘Green Site’ in Lantmännen Unibake is a site that has received our official Lantmännen Unibake Certification stamp for thinking and acting greener, healthier, and more considerate about people and for supporting our global sustainability targets.