Recycling Rate Already Over 80%
One of our priorities is the high recycling rate of production by-products. In line with our science-based Target goals, waste reduction will become increasingly central in the coming years as we aim for a 50% reduction in total waste according to our SBT goals. So far, we have successfully stabilized the recycling rate at 80%. In 2023, the recycling rate was an excellent 83%, which is already above our target (80%). Our largest waste streams are bio-waste, coffee bean husks, textile waste (jute bags), energy waste, and cardboard.
We utilize the by-products generated in our coffee production by producing biogas from coffee bean husks, which is further used as energy in our coffee production. This measure reduces Meira’s carbon dioxide emissions by approximately 77 tons per year and increases the recycling rate by about 21 percentage points. We also supply jute bags to be reused as raw materials in the furniture industry.
Significant Investment in the Vallila Roastery
After recovering from the fire at the Vallila roastery, last year was more positive: we made a significant investment in a new roasting machine, which brings flexibility to coffee production and supports diverse and energy-efficient coffee production. Additionally, we minimize odor and smoke emissions using catalysts and collaborate with local partners, including the Loop surplus food store and the Aleksis Kivi School Parent Association.
Looking Forward
We will further optimize energy, water, and material use at our factory. At the beginning of this year, we finally progressed with a significant development project for the sauce line and the improvement of heat recovery. Through this project, we will implement a change in water usage that will save up to over 60% of water (approx. 27 million liters per year). At the same time, we are investing in the further development of heat recovery (a four-phase project for 2025-2028). The project is multi-year, and the first phases will materialize as a continuation of the ongoing detailed planning in 2025.
Additionally, in line with our science-based SBT goals, we will also focus on waste reduction in the coming years, aiming for a 50% reduction in our total waste (baseline year 2019) by 2028. We are also currently evaluating alternative uses for by-products that support new green transition businesses (such as textile industry dyes, cultivation/garden products) alongside or instead of the current uses.
We are committed to continuous improvement in accordance with our ISO 9001 and ISO 14001 certified management system, starting from business planning through customer management and production operations to finished products. Additionally, our coffee production (roasting and grinding coffee) is also certified according to the FSSC 22000 food safety management system and meets McDonald’s Supplier Quality Management System (SQMS) standard requirements. The food safety certification for spice production was initiated at the beginning of 2024. ISO 22000 certification will first be implemented for dry spices and nut packaging.
