At Cheffelo, we pride ourselves on taking responsibility for the impact of our activities on the environment, people and society, while maintaining financial sustainability. Our sustainability efforts are guided by our Sustainability Policy, which is based on the UN Sustainable Development Goals.
Sustainability at Cheffelo
You can read Cheffelo’s Sustainability Report included in the 2024 Annual Report here.
Control
The Board of Directors has overall responsibility for sustainability issues and works actively to ensure that the company maintains long-term, trustworthy relationships and good business ethics. The board has delegated responsibility to the management team to establish policy documents and structures to ensure compliance.
In addition to governing policy documents, there are guidelines and procedural documents and checklists that govern activities in each area of responsibility
All areas connect to the UN's global sustainability goals.
Food waste
Did you know that around 10% of all food offered to consumers in Europe ends up as food waste?* We at Cheffelo want to reduce that percentage!
Minimizing food waste is an integral part of the Cheffelo business model. All recipes are planned for optimal use of all ingredients, leaving very little food waste after the food has been prepared by our customers. In addition, we make sure to purchase our ingredients based on the customer’s orders so that we only order the quantity we will ship to our customers.
However, we cannot completely avoid surplus food from production and therefore we donate all edible surplus food to local charities in Denmark and Sweden and sell it through Holdbart in Norway. All inedible food waste is sorted as organic waste and used for biomass, which is used to produce biogas.
Ingredients
At Cheffelo, our core product is the recipes and the ingredients used to create them. That’s why we work closely with our suppliers to ensure the best quality ingredients for our customers.
We prioritize having close relationships with local suppliers where we can leverage the size of our business to shape our ingredients according to our customers’ preferences and to continuously improve in terms of sustainability. One area of focus in terms of sustainability is the source of protein in recipes. We offer nutritious alternatives such as fish and vegetarian proteins that have a lower climate impact, but it is up to customers to choose.
Read more about our requirements for suppliers in our Code of Conduct for Suppliers here: code-of-conduct-cheffelo-suppliers-last-updated-2023-09-27
Consumption of resources
Climate change is one of the biggest challenges we face today, and we are continuously working to reduce resource consumption through smart choices and efficient use of resources throughout the supply chain. In addition, our services enable households to minimize the climate impact of their daily dinners, by minimizing food waste.
Health and well-being
Cheffelo aims to promote healthy eating habits among our customers by offering nutritious and well-balanced meals, without the hassle of shopping and meal planning.
A nutritious and varied diet has a significant impact on public health, and as a supplier of grocery bags, we have great potential to influence the health of our customers. We offer a wide range of nutritionally balanced dishes, making it easier to eat healthily and with variety, even in a busy day.
We use the Nordic Nutrition Recommendations as guidelines for our work on nutrition. We work specifically on some of the biggest public health challenges related to diet in Scandinavia, such as reducing salt and saturated fat intake and facilitating a higher intake of vegetables.
Code of conduct
We conduct our business in an ethical and responsible manner. That is why we have set out the minimum standards we expect from our employees in our Code of Conduct to ensure that all workers are treated with respect and dignity, and that our products and services are produced in a sustainable and responsible manner.
Cheffelo’s Code of Conduct includes how we work with our employees and how we conduct our business. We expect all employees to follow this Code and report any concerns or actual instances of non-compliance to us.
You can read the Cheffelo Code of Conduct here: code-of-conduct-cheffelo-last-updated-2023-09-27-1
Social responsibility
We all have a responsibility to contribute positively to the communities in which we operate and we are constantly working to improve our performance.
Combating food waste is an integral part of our business model, but there are still times when our production facilities have perfectly edible leftover food that can be put to good use. In Elsinore, leftover food is donated to the Røntofte Crisis Center. When food is left over in Mölnlycke, it is collected and sent to the Smyrna Church, which donates food to needy families. In our Norwegian operations, surplus food is sold at discounted prices by Holdbart, ensuring that food with a short shelf life is eaten and not thrown away. In addition, any leftover edible food with a very short shelf life that cannot be sold through Holdbart is donated to the Food Bank in Oslo.