Climate Change Data

Cheffelo AB (publ)

Climate Impact & Sustainability Data (2023)

Reporting Period: 2023

Environmental Metrics

Total Carbon Emissions:3614 tons CO2e (Scope 1 & 2)
Scope 1 Emissions:1.43 tons CO2e
Scope 2 Emissions:3613.57 tons CO2e
Renewable Energy Share:83.9% reduction in market-based Scope 2 emissions compared to 2022 due to Guarantees of Origin (GOs).
Total Energy Consumption:2375.7 MWh

ESG Focus Areas

  • Climate change
  • Animal welfare
  • Logistics/transport
  • Customer health
  • Food waste
  • Local CSR
  • Ingredients
  • Responsible employer

Environmental Achievements

  • Replaced gel ice with regular ice packs, simplifying plastic recycling and reducing residual waste in customers’ homes. Estimated reduction of ice usage in Sweden by 180 tons annually.
  • Implemented a system for more accurately adapting the box size to the volume of ingredients, reducing cardboard usage by an estimated 20 tons annually.
  • Increased the number of last-mile deliveries in refrigerated vehicles, eliminating the need for ice packs in some deliveries.
  • Reduced food waste from own operations to 3.12g per portion (from 3.72g in 2022).

Social Achievements

  • Improved employee survey results, showing strong improvements in most areas, including engagement and leadership.
  • Reduced the percentage of employees who felt exposed to harassment or discrimination (from 7% to 6%).
  • Reduced workplace injuries (from 11 to 10), with only 1 resulting in sick leave (down from 5).

Governance Achievements

  • Updated Supplier Code of Conduct and distributed it to all food suppliers.
  • Performed supplier visits to assess conditions at suppliers' and producers' facilities.
  • Conducted a comprehensive risk assessment in relation to human rights and decent working conditions for all Norwegian suppliers.

Climate Goals & Targets

Long-term Goals:
  • 100% renewable energy used in our offices and production (purchase of Guarantees of Origin (GO) certificates).
Medium-term Goals:
  • All key suppliers have committed to Cheffelo's Supplier Code of Conduct by 2026.
  • Implement requirements of the ECC (European Chicken Commitment) by 2026.
Short-term Goals:
  • Installation of first solar array on production roofs by 2026.
  • Transparent climate impact labeling on dishes including "Lower Impact" nudging attribute implementation by 2025.
  • 80% reduction in usage of ice from 2022 level.
  • 80% recycled material in our indirect packaging materials.
  • Food waste from own operations below 3.0g per portion.

Environmental Challenges

  • High inflation affecting consumer purchasing power and impacting turnover.
  • High competition in the online food retail market.
  • Economic uncertainty in Sweden and Norway affecting growth.
  • Incorrect sorting of food waste in Swedish production leading to incineration instead of biomass use.
Mitigation Strategies
  • Focus on stabilizing revenue and boosting profitability.
  • Increased marketing efficiency, resulting in more new customer acquisitions despite reduced marketing expenses.
  • Improved logistics setup, leading to lower costs.
  • Implemented a new loyalty program to increase customer retention.
  • Increased focus on waste sorting in Denmark.

Supply Chain Management

Responsible Procurement
  • Supplier Code of Conduct
  • Ingredient sourcing guidelines
  • Supplier visits and audits
  • Collaboration with suppliers on reducing packaging and food waste.

Climate-Related Risks & Opportunities

Reporting Standards

Frameworks Used: UN Sustainable Development Goals (Goals 2, 3, 8, 9, 12, 13, 14, 15), GHG Protocol

Third-party Assurance: KPMG AB

UN Sustainable Development Goals

  • Goal 2: Zero hunger
  • Goal 3: Good health and well-being
  • Goal 8: Decent work and economic growth
  • Goal 9: Industry, innovation and infrastructure
  • Goal 12: Responsible consumption and production
  • Goal 13: Climate action
  • Goal 14: Life below water
  • Goal 15: Life on land

Cheffelo's sustainability initiatives contribute to these goals through reducing food waste, promoting healthy eating, responsible sourcing, and minimizing environmental impact.

Sustainable Products & Innovation

  • Plant-based dishes
  • Norwegian vegetarian food products