Greenhouse gas emissionsScroll down
The largest potential to reduce food-related emissions is to change to a more plant-based diet and reduce food waste.
The processing of meat and dairy products are amongst the most GHG intensive activities within the food production industry. As Scandza is particularly involved with these activities, we will work diligently to improve the resource efficiency of our modes of production. Our target is to reduce our emissions by 50 per cent by 2030 from 2019 levels. Off-setting will contribute to this reduction target when we are unable to reduce through other measures.
The reduction in CO2e comes from many small and continuous improvements, together with investments in and implementation of, among other things, improved ventilation systems and cooling systems.
Scope 3 going forward
In 2021 we started collecting numbers on scope 3, preparing our organization for reporting on Scope 3 emissions. The work is complex and the probability of poor data quality is present. We will continue this work in 2022.
“From our base year 2019 to 2021, our GHG emissions (scope 1+2) from our production sites reduced by 25,9%. Our goal for all scopes in 2030 is a 50% reduction.
The GHG intensity was reduced by 28,5%.”
How we calculate emissions
The consolidation of emission data is gathered from productions sites where Scandza holds operational control and are calculated according to the Greenhouse Gas Protocol. Scope 1, and 2 emissions are accounted for in this year’s report.
Carbon dioxide equivalents (CO2e) is a metric measure used to compare the emissions from various greenhouse gasses based on their global-warming potential (GWP).
Scope 1: All direct GHG emissions from sources that are owned or controlled by the reporting entity.
Scope 2: Indirect GHG emissions from consumption of purchased electricity, district heating and cooling.
Scope 3: Other indirect emissions, such as the extraction and production of purchased materials and fuels not covered in Scope 2.