Working to cut the climate impact from food in half – through innovation and by inspiring people to make more sustainable choices

To achieve the ambition of cutting the climate impact of its customers’ food purchases in half by 2030, the Group needs to work with suppliers to develop the assortment and reduce the climate impact of each product. The Group must also develop tools and inspiration that make it easier for customers to make sustainable choices.

Focus areas

Climate impact of the Group’s own operations

• Reduce climate impact from refrigerants and energy in offices, warehouses, stores and pharmacies
• Reduce climate impact from transport by switching to fossil-free alternatives

Circular use of plastics

• Switch to recyclable packaging
• Choose recycled or renewable plastic materials
• Design packaging so as to reduce littering

Food waste

• Reduce food waste in warehouses and stores
• Implementing other sustainability ambitions must not be at the cost of increased food waste in any part of the value chain

Sustainable food systems

• Reduce climate impact from food production and consumption
• Supplier requirements that safeguard biodiversity