Sustainability
What we do
Discover concrete projects and initiatives from our companies – and learn how we implement sustainability in products, the environment, and society every day.
More mindful recipes, the same trusted enjoyment
Product Responsibility
Products in the meat-processing sector can also be optimised in terms of their health benefits. Möfag is continuously working on this and has revised several recipes. The salt content of its popular diced bacon and breakfast bacon has been reduced even further. The light range of diced bacon at Lidl and Aldi has also been expanded.
Another important step was the development of a cooked ham without nitrite and additives that must be declared with E numbers, reflecting growing consumer demand for more natural ingredients and greater transparency in product recipes.
In this way, Möfag is gradually refining its established products, with the aim of combining enjoyment and quality with more balanced nutrition.
Ten tonnes of raw materials saved
Environmental Responsibility
What to do when ten tonnes of raw materials cannot be used as planned due to a delivery error? Biotta opted for a pragmatic, resource-efficient solution.
Returning the raw materials was not feasible for customs reasons. However, because the ingredients in the delivered juice premix are also used in Biotta "Superfrüchte" juice, Biotta worked with its supplier to find a suitable alternative: the premix was incorporated into the formulation of the "Superfrüchte" juice.
This meant that all ten tonnes of raw materials could be repurposed and food waste avoided. It is an example of how flexible solutions and collaborative partnerships can help conserve valuable food and resources.
Safe operations on site
Social Responsibility
Fredag is enhancing workplace safety with a new digital access and authorisation system for forklifts and other industrial trucks. The vehicles can only be used by employees who hold a valid driving permit and have completed the required training and safety instruction. This ensures that only appropriately trained and authorised employees can operate the vehicles, helping to prevent accidents and damage and promoting their responsible use.
As the system can be used independently of the vehicle manufacturer, it also provides a standardised, long-term solution for the entire vehicle fleet.
When FoodTech meets tradition
Product Responsibility
Le Patron is delighted about an inspiring new partnership: Together with the Swiss FoodTech start-up Yumame Foods, Le Patron is developing and producing plant-based foods that combine enjoyment and sustainability. Yumame contributes state-of-the-art fermentation technology and fresh innovative power – with a focus on regionally grown legumes, grains and mushrooms. These natural ingredients are rich in plant-based protein, vitamins and minerals and impress with their full umami flavour – entirely without additives and with only minimal processing. Le Patron complements these strengths with culinary experience, production expertise and direct access to retail and gastronomy. Together, they combine the best of two worlds: pioneering spirit and reliability.
Step by step towards more biodiversity
Environmental Responsibility
Labels are much more than colorful seals on packaging. They show where our raw materials come from and under what ecological and social conditions they are grown. At ORIOR, we attach particular importance to labels that make a real contribution to biodiversity. The focus here is on measures such as the protection of endangered ecosystems, the promotion of genetic diversity, and sustainable practices in agriculture and aquaculture. To ensure that our standards are well-founded, we orient ourselves to the established platform Labelinfo.ch. This platform evaluates labels according to clear criteria and shows which certifications actually create a measurable biodiversity added value.
Act safely in case of fire
Social Responsibility
At Pastinella, everything recently revolved around safety: As part of a fire drill, employees had the opportunity to practice for an emergency. After a brief introduction by the fire safety officers, everyone was allowed to get hands-on – from triggering the fire extinguisher to precisely extinguishing an open flame. Many colleagues experienced for the first time how powerfully a fire extinguisher reacts and how important a steady hand is in an emergency. The drill not only imparted valuable knowledge but also strengthened everyday safety awareness. The shared experience showed: Fire protection is teamwork – and Pastinella is prepared for an emergency.
Responsibility along the entire supply chain
Product Responsibility
The Supplier Code defines the binding minimum requirements of the ORIOR Group for its supply chain. The aim is to ensure ethical, social and environmental standards along the entire value chain. ORIOR takes responsibility for fair working conditions, the protection of human rights and climate and environmental protection. The Code covers ethical business conduct, human and labor rights, environmental standards and governance. Suppliers are obliged to actively implement and pass on these principles and to make their business practices transparent. Through collaborative cooperation, we aim to continuously improve and strengthen a robust, sustainable supply chain.
Biotta Team at the Day of Good Deeds
Environmental Responsibility
As part of the Coop Good Deed Day initiative, the Biotta bottle was quickly swapped for a litter picker in Tägerwilen to collect rubbish. Despite the rainy weather, the mood among the dedicated helpers was excellent. Nature thanked them twice over: while the waste was being collected, the fields rejoiced at the much-needed rain. The nationwide campaign annually calls for people to show solidarity and take responsibility for the environment and society.
Our commitment to the next generation
Social Responsibility
Recruitment and training efforts for young interested individuals were further intensified in various competence centers. The goal is to inspire young talents for the diverse professions in the food industry and to provide them with qualified, future-oriented training. Casualfood, among others, was present at the Stuzubi student and training fair in Frankfurt, where it was able to reach over 300 young people. Rapelli participated in the open day for vocational training at the technical vocational center Lugano-Trevano, where our apprentices and training managers dedicated themselves with great enthusiasm to answering visitors' questions. The increasing number of apprentices shows that the commitment to qualified vocational training and inspiring young talents is worthwhile.
