Contact us
Sörnäistenkatu 1 A
00580 Helsinki
Phone 010 402 00
Apetit’s most significant actions related to material and raw material efficiency are associated with the optimal use of food raw materials, especially in harvest-time production. Packaging materials can also influence material efficiency.
Apetit Group’s three production facilities generate varying amounts of side streams. Rapeseed milling at the Kantvik vegetable oil milling plant does not produce any oilseed side streams that would remain unused. Wastage at the Pudasjärvi frozen pizza plant is also relatively small: around three per cent of the Group’s biowaste is generated at Pudasjärvi.
The majority, around 95 per cent, of Apetit’s biowaste streams are generated at the Säkylä frozen foods plant. Most of the Säkylä plant’s biowaste comes from production focusing on harvest time. Some of the side streams of harvest-time production, such as crushed material from peas, can be used as an ingredient in products. For example, the Kotimainen Hernerouhe crushed peas, launched in 2024 for professional food service customers, utilise the side streams of the pea freezing process.
In addition to the reportable biowaste, waste streams are generated from soil and stones that come from the field along with the seasonal vegetables. Their amount corresponds to about a quarter of the total amount of waste from the Säkylä plant. About 59 per cent of waste streams are biowaste, mainly consisting of the side streams of harvest season vegetables.
The Säkylä frozen foods plant applies the principle of continuous improvement and aims to, among other things, reduce the amount of side streams that would be suitable for food use.
The side streams of the Kantvik vegetable oil milling plant, i.e. the straw waste that comes with oilseeds, can now be fully utilised in production at the bioenergy plant.
After the upgrade of the pizza production line in Pudasjärvi and the launch of new pizzas, waste at the frozen pizza plant is monitored daily by weighing. Efforts are made to influence the generation of waste by developing pizza dough, conveyors and refrigeration. In 2024, the line was developed with a new triangle cutter and a conveyor. In 2025, a conveyor will be installed on the line, with the aim of reducing waste related to pizza bases.