Examples of our actions

Food waste

We produce personalized meal kits for our customers. To do this, we order our fresh ingredients after the customer has placed an 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 production to begin, just 24–48 hours after the order is placed. This process ensures that we receive exactly what we need and that food waste at our production facilities is kept to a minimum. In 2025, it was 1.6 grams per serving, which was below our target of less than 2.5 grams per serving. We donate all edible food scraps to local charities, and inedible food waste is sorted as organic waste and used for biomass.

Sustainable meal planning

All of our recipes are nutritionally and climatically assessed, which enables our customers to make informed choices about what they eat, based on both health considerations and climate impact.<br/>Our recipes are inspired by the Nordic Dietary Guidelines, and we make sure to reduce the amount of saturated fat per serving as well as the average amount of salt per serving.</p>
<p>On average, 17% of the recipes we offered in 2025 were vegetarian. For the remaining meals, Cheffelo works with suppliers who prioritize animal welfare. We also strive to source local animal protein, meaning from animals that are born, raised, and slaughtered in the country where they are sold. </p>
<p>In 2025, the average climate impact of the meals our customers receive in their meal kits was 1.3 kg CO₂e per serving. This shows that, as a company, we have a relatively low climate impact across our entire product range. Meals with a low carbon footprint are defined based on the RISE standard* for sustainable food, in line with the 2030 goals. Together with our nutritional calculations, this is an important step toward reducing the carbon footprint of our meals by 2030. According to the RISE standard, dishes categorized as having a low carbon footprint have a maximum of 0.9 kg CO₂e per serving. In Cheffelo’s 2025 menu selection, 61% of our meals fell below this threshold.

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. </p>
<p>The Group applies a notice period of no more than twelve months. In the event of voluntary resignation, a six-month notice period generally applies. If Cheffelo terminates an employee’s employment, severance pay of up to nine months’ salary may be paid. In addition to the aforementioned variable compensation, share-based incentive programs may be implemented from time to time, subject to approval by the Annual General Meeting; see Incentive Programs.