Raw material efficiency and material efficiency

Apetit Group’s three production facilities generate varying amounts of side streams.

The Kantvik vegetable oil milling plant uses 99.9 per cent of seeds for vegetable oil. Wastage at the Pudasjärvi frozen pizza plant is also relatively small: 1 per cent of the Group’s biowaste is generated at Pudasjärvi. The majority, or 96 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. However, much of this biowaste is not wastage created in production but soil and stones that come with vegetables from fields to the plant and are reported as part of biowaste. Root vegetable peeling waste also increases the amount of biowaste. Apetit reduces the amount of peeling waste by investing in new steam peelers. In 2020, a material review was implemented at the Säkylä frozen foods plant, based on which Apetit is trying to reduce the amount of side streams that would be suitable for food use, for example.

Material Efficiency Commitment

In early 2020, Apetit joined the food industry’s material efficiency commitment with goals such as improving the efficiency of the use of raw materials, reducing the volumes of mixed waste and cutting back on water consumption. To improve its material efficiency, Apetit conducted a material review at its Säkylä plant. The review systematically analysed the material flows of the production plant with the aim of finding concrete improvement measures that lead to the reduction of wastage, better utilisation of side streams, and cost savings. The development actions determined on the basis of the review will begin in 2021.