Limit our waste and strive to achieve zero non-recycled and non-recovered waste
We are pledging to reduce the impact made by our waste by focusing on eco-designed packaging and limiting food waste.
Limit food waste
We are striving to limit production facility food waste as much as possible: our facilities’ organic waste is all used as animal feed and all other waste is recovered for energy or materials. Our aim is to achieve 100% of waste being used for energy or materials by 2030.
We also regularly donate products to charities such as food banks and the Restos du Cœur soup kitchens.
Reduce packaging and its environmental impact
We are working on eco-designed packaging by actioning three key levers: improving packaging recyclability, reducing environmental impact by using eco-friendly ink, and cutting packaging weight.
Our key achievements include: switching sandwich bread to fully recyclable polyethylene packaging, as well as removing ink from individual pastry portion bags, which helps save significant quantities of ink every year.
We have saved 15 tonnes of ink a year by removing ink from Brossard individual pastry portion bags.
