Our Objectives

Shaping our sustainable future is an ongoing process. In 2010 we defined sustainability objectives which are aligned with our strategic framework. These play an important role in reflecting our commitment and driving our sustainability performance over the organization. These objectives are being driven through working groups from the different divisions.
  

Health and Wellness Objective for 2014 

• double the number of products with a calorie reduction of 15-50+%, including ingredients that enable our customers to manufacture products with a similar calorie reduction.

In 2011 we have made a good start towards achieving this ambition and many new products are finding their way to the market already.  

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Sustainable Palm Oil Objective for 2015

• switch to fully sustainable palm oil for all products in regions where available

In 2011, we have strengthened our commitment to sustainable palm oil by switching to sustainable palm oil in all of our frozen bakery products in Europe and are one of the first companies to sell bakery products with the "Mixed" RSPO trademark.

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Operational Excellence Objectives for 2016

• 20% Reduction in Energy Consumption and 20-30% enhancement of Energy from Sustainable Sources
• 20% Reduction in Losses of Raw Material Resources
• 20% Reduction in Packaging weight and when changing packaging, convert to recycled/sustainable (like PLA)
• 20% Reduction in Clean Water use (surface and groundwater)

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We have made good progress in identifying projects to lead us toward these objectives and implemented improvements already in 2011. Further, our energy efficiency improvement for the period 2005-2020 is planned to be in accordance with the Multi Year Agreements on Energy efficiency (European policies). To improve the energy balance of our facilities, we will strive to take measures according to the BATNEEC principle (Best Available Techniques Not Entailing Excessive Cost).