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Sustainability in Kotipizza 2019 Report

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Sustainability in Kotipizza 2019 Report SUSTAINABILITY AT KOTIPIZZA 2019 ALL WORK IS WORK FOR SUSTAINABILITY ACHIEVEMENTS IN SUSTAINABILITY GIVE US NEW DIRECTION. aking the world a better place, one pizza and how the chain’s sustainability work should at a time” has been Kotipizza’s mission be developed in the next few years to ensure for a long time. In practice, it means that continued support for sustainable development ”M we understand the impact of our entire and successful business. value chain on the economy, people and the environment and take this into consideration in OVER THE COURSE of 2019, we collected insight our decision-making. Key actions are investing in a from consumers, customers, franchisees and positive impact and minimising the negative. Pizza their employees as well as the staff and partners operations should benefit not only us working for of Kotipizza Group. At the same time, we surveyed Kotipizza but also the general society and the the global trends of sustainability work in the food environment. For consumers, this is reflected first industry as well as in overall corporate life. Our and foremost in the fresh, responsible Finnish work with stakeholders strengthened our resolve ingredients, safe food and sustainable choices. that the company’s duty is to solve social issues. THE TURN OF THE DECADE offered us a great BASED ON our findings, we assessed the key themes opportunity to think about what our mission could in Kotipizza’s corporate social responsibility mean in the future. The bar for sustainability based on their significance to our stakeholders must be raised higher and higher. The goal was as well as their financial, social and environmental to find out what our stakeholders expect from us importance outside the chain and its stakeholders. 2 | SUSTAINABILITY 2019 We also considered the issues we can influence the CLOSER COOPERATION with franchisees and support and joy for Finns. The pickup and delivery most through our actions. restaurant staff was one of the most important service has functioned safely and reliably in our targets of development. The franchisees and their restaurants throughout the crisis, as always. Our AS A RESULT, we created the Kotipizza sustainability employees are experts in everything that goes on love of food, sustainable values and desire to build programme for 2020–2025. The main themes in the kitchen and know best what correct and success together have driven Kotipizza for 32 include a happy workplace, climate-friendly responsible operations look like. years and will continue to do so in this new era. operations and high-quality, sustainably produced In this changing world, creating faith in the food, the origin of which we know thoroughly. The ALL THE work in our restaurants is sustainability future has never been more important. Faith in programme increasingly emphasises the purpose work, every day. Our cooperative efforts will make our ability to tackle the climate crisis. Faith in the of pizza operations especially for employees, this more tangible for all Kotipizza employees availability of work and livelihood in a sustainable the development of franchising and leadership, and communicate it better to the customers. In manner that supports well-being. Faith in a future circular economy and promoting human rights. We a survey conducted by the chain, the franchisees where high-quality and sustainably produced food also aim to set even clearer, measurable goals for felt that the significance of sustainability in their can be eaten with a good conscience. our work and to measure and report them in detail. business operations keeps increasing and that the customers are increasingly interested in FAITH ALONE is not enough. It is our duty and desire WHILE PLANNING future goals and efforts, Kotipizza sustainability. to make these goals a reality. We will continue has also carried out work for sustainability. To our work in line with the updated sustainability tackle climate change, the company’s full-menu MAKING THE WORLD a better place, one pizza at programme, aiming towards carbon-negative restaurants started to sell surplus food. The chain a time has not quite gone as planned in 2020. operations that help people and support more also launched a project to measure the carbon In the spring, Kotipizza faced perhaps the conscious consumption. In the short run, this footprint of pizza products in cooperation with greatest challenge in its history in the form of the means efforts such as developing a sustainable the restaurants, suppliers and other partners. The COVID-19 pandemic. During these exceptional delivery service, waste management and working goal is to use the information to reduce emissions circumstances, our priority has been to protect conditions in the restaurants. We will continue and offer the customers tools for more informed the employees and customers of Kotipizza against communicating the progress and setbacks of this purchase decisions. The project continues in 2020. the risk of infection and to remain an everyday work openly. 3 | SUSTAINABILITY 2019 FUTURE THEMES IN SUSTAINABILITY STAKEHOLDERS SPOKE, WE LISTENED. ver the course of the year, we collected FOCAL POINTS FOR SUSTAINABILITY WORK IN THE FUTURE PIONEERSHIP insight from some of our key stakeholders Product quality, tools through interviews and surveys. Our CLIMATE AND ENVIRONMENT for sustainable con- O stakeholders include customers, consumers, Emissions and carbon footprint, sumption, documen- Kotipizza franchisees and their employees, the recycling, food waste, circular tation and reporting, staff of Kotipizza Oyj and Kotipizza Group, our economy, biodiversity corporate activism parent company Orkla ASA, suppliers, competitors and the media. They identified areas through which sustainability is and must be realised in the operations of a pizza chain. GREAT WORKPLACE AND CORPORATE CULTURE THEMES MOST important to the stakeholders and SUSTAINABLE SUPPLY CHAIN Ethical business, compliance and equality, having the greatest current or potential impact Safe and sustainable ingredients, local developing franchisees, employer image and on people, the environment or the economy, food, sustainable and audited production, purpose, occupational health, safety and were selected as part of the chain’s updated transparency and knowledge of origin, well-being, better leadership and franchising, sustainability programme. It has been developed human rights, sustainable products and employment around the UN Sustainable Development Goals product development, nutritional content that are strongly promoted as part of Kotipizza’s and impact on well-being sustainability work. 4 | SUSTAINABILITY 2019 KEY ACTIONS OF THE YEAR FOOD DOESN’T BELONG IN THE TRASH, IT BELONGS IN RESQ CLUB WE ALL make mistakes in the kitchen every now SALES OF surplus food have enabled the and then. A pizza may have a wrong topping, it restaurants using the app to cut food waste by may slightly rip or burn in the oven or the shape about three quarters. A rough estimate suggests may turn out wrong. Occasionally, we may that, in 2019, this translated into the reduction have a surplus of high-quality ingredients due of 5,000 kg of biowaste and nearly 28,300 kg of to fluctuation in demand or limited shelf life. climate emissions. Using the app also supports the Together, these amount to up to 75% of food waste finances of the restaurant as food wasted means in Kotipizza restaurants. It is important to reduce money wasted. Moreover, it allows the employees waste as it causes a considerable share of global to do good for the environment and turn their greenhouse gas emissions and aggravates climate mistakes in the kitchen into profit. change. THE CUSTOMERS have welcomed ResQ Club with IN ADDITION to selling surplus food, the chain also IN THE autumn of 2019, nearly 190 of our full-menu open arms. In the app, the restaurants received more continued its other efforts to reduce food waste. restaurants started using the ResQ Club mobile than 3,800 pieces of positive customer feedback, During the year, we reviewed packaging sizes, the app to sell surplus food and drinks. Consumers can and nearly 40 restaurants received the Best of ResQ selection of ingredients and storage, among other buy a pizza made with the wrong recipe or made of recognition based on high customer satisfaction. things. This work will continue by developing waste surplus ingredients at a discount. By the end of the According to market research, selling surplus food management at the restaurants and educating year, the restaurants had sold nearly 9,000 surplus also had a positive impact on Finnish consumers’ franchisees and employees in terms of processes, pizzas. image of Kotipizza as a sustainable brand. pizza-making and environmental themes. 5 | SUSTAINABILITY 2019 PIZZA BOX MADE OF SUPERSEITAN, THE HERO OF SUSTAINABLE WOOD HUNGRY MOUTHS IN 2019, the Kotipizza pizza box became FSC certified. This IN THE summer of 2019, we added the vegan means that the wood fibres used as the material for the box Superseitan pizza in the Kotipizza selection. come from sustainably grown forests. Founded in 1993, the It is the first completely vegan on-the-menu Forest Stewardship Council (FSC) promotes sustainable pizza in the history of the chain. Superseitan and financially viable forestry around the world. includes seitan, a plant-based protein made of wheat gluten, yellow banana chili, bell pepper THE MATERIALS for the boxes, from corrugated cardboard and vegan garlic mayo. In 2019, the popularity to the printing ink, are environmentally friendly and of vegetarian products showed steady growth. manufactured in Finland. The box can be sorted as Superseitan became an instant hit, and the cardboard, burned or composted. The box has been other meat-free pizzas, such as Mozzarella, designed to keep the pizza crunchy and it folds into a became more and more popular. storage container for leftovers, helping reduce food waste. WE ARE committed to offering consumers SUSTAINABLE PACKAGING design is one of our ways of vegetarian, vegan and other climate-friendly promoting circular economy in restaurant operations.
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