Examples of our actions

Food waste

We produce personalized grocery bags for our customers. To do this, we order our fresh ingredients after the customer has placed their order with us. We work very closely with our suppliers and together we have established a supply chain that allows us to receive the goods in time for the start of production, just 24-48 hours after the order has been sent. This process ensures that we get exactly what we need and food waste in our production facilities is kept to a minimum. In 2023, it was 3.12 grams per serving and our goal is to have less than 3 grams per serving. We donate all edible leftover food to local charities and inedible food waste is sorted as organic waste and used for biomass.

Sustainable meal planning

All our recipes are nutritionally calculated, allowing our customers to make informed choices about what they choose to eat. We reduced the amount of saturated fat per serving by an average of 4.8% from 2022 to 2023 and the average amount of salt per serving has been reduced by 5.4% from 2022 to 2023.

On average, 19% of the recipes offered each week were vegetarian or vegan in 2023 compared to 17% in 2022. For the remaining meals, Cheffelo works with suppliers that prioritise animal welfare. We also aim to source local animal protein, meaning from animals that are born, raised and slaughtered in the country where they are sold.

Ingredient packaging

Packaging protects food from contamination and damage, helping us to reduce waste. By keeping food fresh for longer, we minimize the environmental impact of food production and food waste. By making informed decisions, we ensure that our packaging choices are consistent with our commitment to sustainability, efficiency and customer satisfaction. We strive to use recyclable materials whenever possible and avoid unnecessary packaging, minimizing waste while effectively protecting food. Some examples of packaging improvements: In dialog with our chicken suppliers, we have changed to using vacuum-packed chicken instead of chicken packed in plastic trays, resulting in a 57% reduction in plastic and equal or better shelf life. Together with our coconut milk supplier ALNA, we have found a way to transport raw coconut cream in barrels from the country of origin to ALNA, where the cream is diluted and packaged for Cheffelo in custom portion bags made from recycled plastic, eliminating the need to transport water while minimizing the use of packaging.

Secondary packaging

In our production facilities, we have implemented a smart system to more accurately match the size of the carton to the quantity of ingredients. This allows us to fit more boxes in the delivery vehicles, making transportation more efficient and is expected to reduce our carton use by around 20 tons annually. In addition, as there is less air in the boxes, the contents are held in place, minimizing the risk of damage to the ingredients during transport and ensuring a better customer experience.

Transportation

We have significantly increased the fill rate of liner shipments by consolidating several transport flows from our production sites to the hubs where last mile distribution begins. This means we can utilize the full capacity of vehicles where possible. We have also expanded co-distribution for last mile deliveries, which reduces CO2e emissions. Another sustainability improvement related to transportation is that we deliver more with refrigerated last mile vehicles. This opens up the possibility of an unbroken cold chain, which means we don't need to use ice bags, which are otherwise put in the cartons to keep the ingredients cold. We expect this to save 1 120 tons of ice annually, while maintaining high quality and food safety.

The Group applies a maximum notice period of 12 months. In the event of termination by the employee, the notice period is generally six months. In the event of termination by Cheffelo, severance pay of up to nine months' salary may be payable. In addition to the mentioned variable remuneration, from time to time there may be decided share-based incentive programs, which must be decided by the annual general meeting, see Incentive programs.