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Quality, sustainability and innovation drive how we minimise our operational environmental impacts and ensure the highest standards of food safety.

Our responsibilities as a food manufacturer with 25 factories in the UK, five in the USA and nine in China mean that we must ensure operational excellence. This means adhering to the highest standards in food safety and constantly reducing our environmental impacts.

Reducing food waste

Food waste is one of the biggest issues facing our sector and an issue that at Bakkavor, we take to heart. We’re committed to the UN Sustainable Development Goal (SDG) target 12.3 – to halve food waste across the supply chain by 2030.

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Operations

Addressing our operational environment impacts

We encourage environmental efficiency through a Group-wide focus on the four main areas of waste, water, energy efficiency and packaging. We take practical actions to continuously improve and are committed to reducing our carbon footprint.

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Operations

Safe and quality food

We manufacture food that is not only great tasting, but also meets the highest standards of safety. In addition to customer requirements, the Group is subject to extensive food safety regulations and, where required, governmental monitoring where we operate.

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Link to CR annual report pdf

Operations
  • Reducing food waste
  • Food Waste
  • Environment
  • Safe and quality food

Food waste

Food waste is one of the biggest issues facing our sector and an issue that at Bakkavor, we take to heart. That’s why we’ve joined many of our customers and others in our industry by committing to delivering the UN Sustainable Development Goal (SDG) target 12.3 – to halve food waste across the supply chain by 2030.

To achieve this, we’re following industry best practice set by WRAP and IGD (Institute of Grocery Distribution) in the form of the Food Waste Reduction Roadmap. This outlines an approach of ‘Target, Measure, Act’ and provides one common methodology of measuring food waste through the Food Loss and Waste (FLW) Standard.

By the nature of our business, some waste will occur in the production of our fresh prepared products. In working to minimise this, we follow the food waste hierarchy in prioritising the destination of this waste. This means starting with preventing waste in the first place, then redistributing food fit for human consumption, followed by redistributing for animal consumption.

In the UK, Bakkavor provides significantly subsidised surplus food to Company Shop, the largest redistributor of surplus food to those in need in the UK. In 2018, approximately 1,350,000 meal equivalents were allocated to Company Shop.

Bakkavor also redistributes surplus food to employees at discounted prices via staff shops at a number of its UK sites. This is a very popular ‘not-for-profit’ initiative, with funds raised allocated to local community initiatives.

In addition to providing subsidised food, the UK business also donated meals to FareShare during the year. FareShare is a UK charity that distributes meals to community groups through a network. In the US we run a similar programme at community level, distributing surplus foods to organisations local to each of our sites.

Only for food not suitable for redistribution do we send for recycling, in the form of anaerobic digestion, which generates biogas and by-products that can be used for fertiliser. A very small proportion of food waste goes to composting (aerobic digestion). Our sites do not send any food waste to incineration or landfill.

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Environment

We encourage environmental efficiency through a Group-wide focus on the four main areas of waste, water, energy efficiency and packaging. We take practical actions to continuously improve and are committed to reducing our carbon footprint.

At Bakkavor we report and monitor site-level progress on a monthly basis through an ‘Environmental Governance and KPI Tracker’. This system enables our operational and Group teams to monitor trends, identify best practice and opportunities to deliver value for the environment and for the business.

At site level we invest in water efficiency programmes, for example our water recycling facility at Lincolnshire has been awarded 'Most Innovative Water Scheme in Europe' by Water Reuse Europe.

We measure our greenhouse gas (GHG) emissions at all sites where we have full operational control worldwide. Most of our emissions come from our factory sites’ heating and cooling systems. In 2018 we moved to a renewable energy supply in the UK, which had the effect of reducing our emissions by 30%. Nevertheless, we recognise that there is work to do in increasing energy efficiency in manufacturing, and as such as have a programme of activities to address this. For example, we have implemented natural gas refrigeration in one of our dessert sites to drive energy efficiency while supporting growth.

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Safe and quality food

We manufacture food that is not only great tasting, but also meets the highest standards of safety. In addition to customer requirements, the Group is subject to extensive food safety regulations and, where required, governmental monitoring where we operate.

In the UK, as well as having food safety experts at each of our sites, we have a dedicated central technical team overseeing operations. The 63 people in this team are experts in microbiology, chemistry, produce, pesticides, process innovation and all aspects of designing and maintaining chilled food factories to the highest standards.

At Bakkavor we use Hazard Analysis and Critical Control Points (“HACCP”) principles to identify any potential food safety risks and ensure they are effectively controlled when developing and manufacturing its products. These procedures form the backbone of Bakkavor’s Quality Management Systems and Standards. In total, Bakkavor employs more than 500 food safety professionals.

Sites are audited regularly, often on an unannounced basis, by internal food safety experts, customers and independent bodies for compliance with food safety standards.

In the UK, the Group conducts over 1,500 in-house microbiology and chemistry tests every day. It is this detailed approach that ensures that 21 of the Group’s UK manufacturing sites hold certification at ‘A’ grade against the British Retail Consortium Global Standard – Food Safety.

In the US, we ensure that our facilities adhere to the highest food safety standards set by institutions including US Food Safety and USDA.

In China, we passed the American Institute of Bakery Audit, a very high food safety standard in the bakery industry. Our site in Hong Kong gained accreditation in HACCP, and received an ISO22000, a Food Safety Management System Certification by the International Organization for Standardization.

Nutrition

As a leading food producer, we recognise the significant role we can play in shaping food habits and behaviours. We support the growing trend for healthy, convenient food, and through our insight and innovation capabilities, we do our utmost to provide consumers with nutritious and fresh food choices that help support a healthy lifestyle.

Together with our customers we are responding to healthy eating trends by reviewing salt, sugar and saturated fat levels in our food. This includes introducing new healthy food options including several well-publicised and successful vegan ranges and products.

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