News from the sustainability front
Discover the projects and measures currently being implemented by our competence centres in the areas of product responsibility, environmental responsibility and social responsibility.
Product responsibility
Responsibility along the entire supply chain
The Supplier Code of Conduct defines the ORIOR Group's binding minimum standards for its supply chain. The aim is to ensure ethical, social and environmental standards along the entire value chain. ORIOR assumes responsibility for fair working conditions, the protection of human rights, and climate and environmental protection. The Code covers the areas of ethical business conduct, human and labour rights, environmental standards and governance. Suppliers are obliged to actively implement and communicate these principles and to make their business practices transparent. Through partnership-based cooperation, we aim to continuously improve and strengthen a strong, sustainable supply chain.
Environmental responsibility
Biotta team at „Tag der guten Tag“
As part of the Coop initiative „Tag der guten Tat”, Biotta bottles were quickly swapped for litter pickers in Tägerwilen to collect rubbish. Despite the rainy weather, the mood among the dedicated volunteers was great. Nature rewarded them twice over: while the rubbish was being collected, the fields rejoiced in the much-needed rain. Every year, this nationwide campaign calls on people to show solidarity and take responsibility for the environment and society.
Social responsibility
Our commitment to the next generation
Efforts to recruit and train young people interested in the industry were further intensified in various competence centres. The aim is to inspire young talent to pursue the diverse careers available in the food industry and to provide them with qualified, future-oriented training. Casualfood was present at the Stuzubi student and training fair in Frankfurt, among other events, where it came in to contact with over 300 young people. Rapelli took part in the open day for vocational training at the Lugano-Trevano technical vocational centre, where our apprentices and training managers answered questions from interested parties. The increasing number of apprentices shows that the commitment to qualified vocational training and the enthusiasm of young talent is paying off.
Review of sustainability news
Even more organic indulgence at Pastinella
For all those who appreciate conscious enjoyment, Pastinella is adding three new organic varieties to its fresh pasta range at Migros. The organic Spätzli Arrabbiata, seasoned with tomatoes and chilli, add a spicy note to the plate. Another new product is the Bio Knospe wholemeal tagliatelle: Made from valuable spelt flour, a traditional ancient grain that more and more people are appreciating for its valuable nutrients and mild, nutty flavour. Wholemeal products are not only currently in fashion, they are also rich in fibre and keep you feeling full for longer.
Added value at Frankfurt Airport
Employees of food service companies in the terminals at Frankfurt Airport benefit from reduced prices for speciality coffees – but only if they take their drink with them in a reusable cup. The result? The use of reusable cups has increased significantly in Casualfood's food concepts, as well as at the airport as a whole. This measure alone has already saved approximately 500 000 disposable cups. A success that shows how small changes can have a big impact.
Working safely at height at Le Patron
Safety is the top priority when working in Le Patron's high-bay warehouse. To minimise the risk of accidents and prepare the team as well as possible for the challenges of working at great heights, six more employees have successfully completed the one-day course on the use of “Personal protective equipment against falls from a height”. During this applied training course, which offers a combination of theoretical and practical units, the correct fitting and adjustment of safety harnesses, the safe use of lanyards, and the implementation of simple rescue measures were taught. With this targeted training, Le Patron ensures a safe working environment and takes responsibility for the people in the company.
Organic premiere with diced bacon
The new organic diced bacon comes exclusively from animals reared on certified organic farms. The sustainable and eco-friendly production method of the organic diced bacon guarantees the product's high quality. No artificial additives such as preservatives or colourings may be used during processing. The traditional smoking or curing of the meat must also comply with strict organic guidelines. The mildly salted, delicately seasoned and aromatically smoked organic diced bacon is ideal for cooking and baking – the recipe for the tarte flambée can be found in the current Fresh Appetizer.
Less plastic, more circular economy
Thanks to further developments in the cardboard industry, it is now possible to dispense with additionally coating the cardboard with plastic, saving 400kg of plastic film per year and making around 17 tonnes of cardboard recyclable. The new breathable packaging also increases the shelf life and quality of the pâtés. A packaging innovation that also benefits other subsidiaries in the ORIOR Group.
Culinor promotes health at work
Based on an internal survey of needs in areas such as physical activity, nutrition and sleep, various measures were taken to improve health in the workplace. These include interactive ergonomics workshops, individual ergonomics coaching and workshops on healthy eating and sleep optimisation. In addition, back health test days were offered, during which comprehensive back health checks were carried out. An online learning platform also provides employees with further resources and courses relating to health and well-being. The programme was initially introduced at Culinor Destelbergen and, following a positive evaluation, was also rolled out at Vaco's Kitchen, a subsidiary of the Culinor Food Group specialising in vacuum cooking.
Pasta innovations for special needs
Spelt grains are tiny powerhouses. They are rich in vitamins, minerals, fibre and protein. Spelt is now more popular than ever. Pastinella has also expanded its range and introduced two new spelt tortelloni varieties: Ricotta Spinach and Tomato Mozzarella. The nutty, tangy spelt pasta dough goes perfectly with these fillings. This high nutrient density gives spelt pasta its light-brown colour. In addition, spelt is generally very well tolerated as a foodstuff, which is due to the specific composition of the proteins. There is also a new product for vegan consumers. Pastinella is offering the Tomato Mozzarisella variety, a tortelloni filling with a mozzarella alternative based on wholegrain rice. Pastinella is thus once again demonstrating its innovative strength in the manufacture of products for special dietary requirements.
Net zero emissions by 2050
In summer 2023, ORIOR signed the commitment letter of the Science Based Targets initiative (SBTi) and for the first time prepared the full climate footprint across our entire value chain. Scopes 1 and 2 cover our integrated value creation steps, where we have the greatest influence and responsibility. Among other things, we are focussing on future-oriented plant development. Scope 3, which accounts for almost 97 % of emissions, is the biggest hotspot – typical of the food industry. Our SBTi commitment therefore includes short and long-term reduction targets in all scopes, with the overarching goal of achieving net zero by 2050.
Casualfood takes off on Beekeeper
Beekeeper is used at ORIOR as an internal communication tool to strengthen cohesion between the various business units and share exciting information across the Group. It is therefore particularly pleasing that Casualfood can now also use Beekeeper. The entire roll-out was prepared with a project team and finally successfully implemented. Casualfood now carries out the entire onboarding of new employees via the app, all chats are bundled on Beekeeper and many other topics such as voting, forms with digital signatures and the Casualfood handbook can be found on the platform.
Sustainability at ORIOR
“The ORIOR Responsibility” is part of our core business and the prerequisite for Excellence in Food.
Product responsibility
Excellence in Food rests not only on our superb craftsmanship and the recipes and production processes, but also on the raw materials we use.
Environmental responsibility
We are well aware of our environmental impact. Astute management of resources is a top priority at the Group level and at every centre of competence.
Social responsibility
Dedicated and entrepreneurial employees who make things happen, conduct themselves respectfully and assume responsibility are key to our success. We are committed to good working conditions, and providing attractive job and development opportunities.
Governance
Good corporate governance is key to the success of our company, as it promotes transparency, responsibility and ethical behaviour. This strengthens the trust of our stakeholders and promotes long-term stability for the company.