We're focused on reducing manufacturing and food waste.
We commit to decrease waste by 20% across all Kraft Heinz manufacturing facilities by 2025.
At Kraft Heinz we think about waste holistically. To source, produce and package food and beverage products requires several inputs and outputs related to ingredients and byproducts, material flows and end-of-life package considerations.
When we think about materials and food-related flows, detailed waste evaluations help us identify where we can ‘reduce, repurpose and recycle.’ In fact, globally at our manufacturing sites we divert more than 90 percent of our solid waste to recycling or byproducts usage (e.g. ingredients, human products, animal feed, remediation). We look forward to increasing diversion from landfills for the remaining less than ten percent.
As of December 31,2019, about 10 percent of Kraft Heinz global manufacturing facilities had achieved zero-waste-to-landfill status. We’re working to achieve zero-waste at additional sites by standardizing, replicating and rolling out these best practices as broadly as possible across our network in partnership with third-party service providers. Our zero-waste-tolandfill efforts lessen our impact on the environment and bring additional value to Kraft Heinz, and we plan on also obtaining third-party certification to further validate our achievements and demonstrate transparency.
From sourcing, to production to end of life, waste reduction is really a collaborative effort each of our stakeholders in our total value chain can help us achieve.
At our Mount-Royal facility in Canada, we recycled more than 80 percent of all material from 2018-2019, This included byproducts such as lactoserum permeate from cheese production, which we sold as a nutritional component in animal feed versus going to landfill. The total amount of lactoserum permeate we diverted from going to landfill from Mount-Royal between 2018-2019 was more than 27 million pounds.
Reducing Food Waste
Food waste is a global problem. Globally, 1.3 billion tons of food are wasted annually accounting for roughly 1/3 of all food produced globally. That is approximately 2.2 trillion meals that could be feeding the almost 800 million hungry people around the world. Beyond this, food waste is detrimental to our environment, leading to wasted resources like energy, water and land. And as our population grows, the pressure on our water, land and energy to feed all those people will only increase.
When we therefore think of food waste at Kraft Heinz, we think of it in terms of our highest priorities. As a leading global food and beverage company, we focus on the entire value chain in terms of where food waste can be reduced. This includes sourcing, production, transportation, shelf life and end-of- life. We analyze and test how processes, products and packaging can be optimized. We investigate where unneeded byproducts or unwanted finished products can find other uses versus going to landfill, such as beneficial land application and product donations to those in need.
In fact, we have been working to optimize our donation strategy by:
- Updating product code date information to increase donatable life
- Analyzing warehouse data to optimize product diverted to donation
- Working with our partners to ensure product is in the best form to be received for donation and relabeled or repackaged when necessary
- Working with our retail and food service customers to increase donations, learn best practices, and share in the mission to decrease food waste
Kraft Heinz has joined together with industry peers to eliminate food waste globally. Kraft Heinz Canada and Kraft Heinz United Kingdom (UK) both joined national commitments to reduce food waste. With these commitments, we join industry peers in the hopes of eliminating food waste globally.
UK - In the UK, Kraft Heinz joined the Food Waste Reduction Roadmap (FWRR) initiative. More than one hundred food-related organizations have committed to supporting this initiative, which aims to reduce food waste in the UK by 50% by 2030. The initiative is run by IGD (a food research and training organization) and WRAP (a nonprofit focused on sustainability) to verify data and encourage best practices. Kraft Heinz committed to setting a target for food waste reduction across our own operations towards the broader goal, and to also work in partnership with suppliers and consumers to that end. WRAP committed to report results in 2019, 2022, 2026 and issue a final report in 2031 against the 50 percent reduction goal.
Canada – In Canada, Kraft Heinz joined seven other companies in a pledge to reduce food waste in operations by 50 percent by 2025. Our collective progress towards this aggressive goal will be reported annually to Canada’s National Zero Waste Council and the Provision Coalition. Kraft Heinz will use the globally recognized Food Loss and Waste Accounting and Reporting Standard to report our annual progress.