At Cheffelo, we take pride in assuming responsibility for the impact of our activities on the environment, people, and society, all while upholding economic sustainability. Our sustainability efforts are guided by our Sustainability Policy which is aligned with the UN’s Sustainable Development Goals.
Sustainability at Cheffelo
You can read the Cheffelo Sustainability Report included in the 2023 Annual Report here
Control
The Board of Directors has the overall responsibility for sustainability issues and works actively to ensure that the company maintains long-term and trusting relationships as well as good business ethics. The Board of Directors has delegated responsibility to the management team to establish policy documents and structures to ensure their compliance. In addition to governing policy documents, there are guidelines and routine documents and checklists that govern the operations within 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 Cheffelo’s 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. Additionally, we make sure to purchase our ingredients based on customer orders so that we only order the amount we will ship to our customers.
But we cannot completely avoid surplus food from production and therefore we donate all edible leftover 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. Therefore, 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 design our ingredients according to our customers’ preferences and to continuously improve with respect to sustainability. An area of focus in terms of sustainability is the source of protein in the recipes. We offer nutritious alternatives such as fish and vegetarian proteins that have a lower climate impact, but it is up to the 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
Resource consumption
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 meals, by minimizing food waste.
Health
Cheffelo wants 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 food bags, we have a great potential to influence the health of our customers. We have a wide range of nutritionally well-balanced dishes, which make it easier to eat healthy and varied even in a busy everyday life. We apply the Nordic nutritional recommendations as guidelines for our work with nutrition. We specifically work with some of the biggest public health challenges regarding diet in Scandinavia, such as reducing the intake of salt and saturated fat and facilitating a higher intake of vegetables.
Code of Conduct
We conduct our business in an ethical and responsible manner. Therefore, 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 comply with this Code and to 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 to the communities where we operate in a positive way and we are constantly working to improve our efforts. Fighting food waste is an integral part of our business model, but there are still times when our production facilities have completely edible leftover food that could be put to good use. In Elsinore, leftover food is donated to Røntofte Crisis Center. When there is food left over in Mölnlycke, it is collected and sent to Smyrna Church, which donates food to needy families. In our Norwegian operations, leftover food is sold at discounted prices by Holdbart, which ensures 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 Center in Oslo.