1. Stakeholder engagement | ||||||
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Stakeholder dialogue Scandza | Last updated: 2021 | |||||
GRI 102-40 | GRI 102-42 | GRI 102-43 | GRI 102-44 | |||
Engagement with stakeholder | ||||||
Stakeholder Group | Reason for selection | Frequency | Mode of engagement | Was this part of the report preparation? (yes/no) | Topics and concern raised | Organization’s response to topics and concerns raised |
Employees | Our people are our most important resource | Continuously | Reviews Employee survey Town hall meetings | Yes | Covid-19 pandemic Internal communication External communication Competence and training Diversity Workload | Reorganizing and increasing visibility of areas of responsibility. Intranet implemented to enhance communication. Started management training for department heads and shift managers, conducted meetings for all shop stewards and employee representatives, and had vocational training in companies for our own employees with completed theory and practical tests. All blue collar workers have training plans and a competency matrix to ensure the right competence for all blue collar workers. |
Consumers | Influence our product development | Continuously | Direct contact, consumer surveys, focus groups, social media | Yes | – Price – Product information – Non-animal products – Healthy products – Plastic and sustainable packaging – Product’s taste – Waste handling of packaging | – Product innovations to reduce plastic in packaging – Product innovation for healthier products – Enhanced product information. |
Customers | These are retail, pharmacy and HORECA, which brings our products to the consumers | Continuously | Individual meetings, Committee meetings for Matvett and Grønn Punkt. | Yes | – Healthier product – More environmentally friendly products and packaging – Transportation of goods and density of products | – Innovations to reduce salt, sugar and fat – Developments of healthier products – Packaging innovation that cuts plastic |
Suppliers | The quality of our products depends on a good cooperation with our suppliers | Continuously | Interviews, meetings, negotiations, and assessments | Yes | – Mode of production – Use of raw material – Quality assurance | – Supplier screening, meetings and audits to find best approaches for improvements. |
Owners | Continuously | Board Meetings, managerial meetings, individual meetings | Yes | – Competition – Due diligence – Market development – Future ESG expectations | – Continuous improvements on governing structure and procedures, including performance review, securing sustainability in board decisions. | |
Authorities -Government, parliament, and relevant agencies | Forms the regulatory frameworks of which we operate | Regularly | Individual meetings with politicians (local and national), government representatives and relevant ministries. Hearings, input-meeting, seminars and debates. | Yes | – Food waste – Anti-competitive behavior – Public health and diet – Conditions for economic growth – Job creation – Emissions – Export | – Enhanced product labeling and production methods to reduce food waste – Development and promotion of healthier products – More environmentally friendly production |
Neighbours and local communities | We seek to impact the communities in which we operate in a positive manner | Continuously | Yes | – District heating – Equipment – Financial support of local events and organizations | ||
Civil society and NGOs | Impacts politics and public debate, and is therefore an important stakeholder | Regularly | Individual meetings | Yes | – Food waste – Packaging – Product labeling and marketing – Local value creation – Consumers’ rights – Agriculture and local food production – Conditions for economic growth – Workers’ rights | – Enhanced product labeling and production methods to reduce food waste – Development and promotion of healthier products – More environmentally friendly production |