Biodiversity

Food waste and loss targets

Our target to tackle food waste and loss across our activities and operations is:

• to decrease our absolute food losses (in dry matter) by 30% by 2025 compared to our 2019 baseline despite volume growth, an increase in portfolio/beverage categories, and expansion to emerging markets, and further reduce by 40% by 2030 vs. 2019.

Food loss and waste coming from our manufacturing sites are part of the overall waste management process. We strive to reach 100% recycled waste and have zero waste to landfill. We have reduced the percentage of manufacturing waste going to landfill significantly: in 2025, only 3.7% of our manufacturing waste went to landfill, while in 2015 it was 10.1% (this means in 2025 96.3% of total manufacturing waste was recycled or used for alternative usage).

To achieve our waste reduction targets, we apply the waste hierarchy principles (waste pyramid): prevent/avoid, reduce, reuse, recycle, recover, waste disposal.

Programmes and processes to prevent, avoid and minimise food waste and loss

Our aim is to ensure efficient use and control of raw and packaging materials, and our operations in order to minimise all losses and waste, including food. It starts with the demand and supply chain planning process, batch management and traceability of the materials and products, quality control of all materials, semi-finished and finished products, control of the non-conforming products, inventory management across the value chain, engagement with suppliers, customers, distributors, co-packers, and other partners.

Within production efficiency management, our teams on the production floor are measuring and analysing the losses from their production lines and the overall line efficiency on a daily basis, using this knowledge to set actions for improvement.

Expired products are the biggest part of the food loss we generate. To minimise them, we have introduced a process called product age management. It allows us to set up a goal for each stage of the product life cycle. In the marketplace, with the Product Freshness programme, we control the expiry date and age of our products and thus minimise food waste and finish goods write off. We check and monitor the age and take measures at sales area and customer level.

We monitor the product age in our warehouses on a monthly basis, then we follow up the delivery age of the products with our customers and we monitor our product age (whether the products are within their defined primary age or expired) on customers’ shelves monthly as a last point of our checks. This gives us good insights on product rotation time, leads to improved planning of the product age at every step, and reduces the amount of expired products in the marketplace.

As we have implemented warehouse age monitoring on a monthly basis, and Total Age Management (TAM), we now have the opportunity to control our food loss and waste through S&OP (Sales and Operations Planning) meetings, where products in warehouses close to expiration can be managed to avoid food waste through specific promotions, product sampling, internal consumption or charity donation.

Also based on market insights and demand levels, we can adjust our productions in the direction of food waste and loss avoidance through effective planning and sales processes.

Food waste and loss measuring

At production sites (plant level), we measure and separately collect each type of food loss (raw materials, manufacturing process, warehouse activities, storage, transportation). Each category of food loss is recorded in our specialised software and monitored at least monthly.

At the retail level (our customers), we measure the age of every finished good with our Total Age Monitoring (TAM) programme, and we take measures to avoid expired products.

Food waste and loss reporting and performance review

We utilise our Enterprise Resource Planning (ERP) system for reporting the food losses/waste. It is part of the overall business loss software solution. All food losses/waste are traced monthly, per country and per reason. More than 20 different reasons are assigned in our system for any business loss, and we use these reason codes for performing a deep analysis. As part of the monthly performance review, every function evaluates the absolute number of losses (in units and monetary terms), its percentage against the total volume of product sold, the trend vs. the last reporting period and vs. target, the reasons and root causes, and develops action plans for reduction. Annual targets are set at the country level.

Alternative use

In case food waste from expired products is unavoidable, we evaluate if these products are fit for human consumption and we work with different charity organisations and partners to redistribute them, such as FoodCloud, Fareshare and the Red Cross. 

Here are some examples of what we’re doing: 

• In Ireland, we continue to partner with FoodCloud to implement a new food sourcing strategy aimed at reducing food waste and significantly increasing redistribution. The initiative targets the redistribution of 5,100 tonnes of surplus food per year, equivalent to approximately 12 million meals, while avoiding an estimated 16,000 tonnes of CO₂‑equivalent emissions.

• In Italy, through our long‑standing collaboration with Banco Alimentare, we donated more than 972,000 litres of beverages nearing their expiry date to support people experiencing food insecurity.

• In the Czech Republic and Slovakia, in partnership with the Czech Federation of Food Banks, the Red Cross and the Food Bank of Slovakia, we redistributed over 839,000 litres of surplus beverages.

• In Poland, we support humanitarian and food‑aid organisations, including the Federation of Polish Food Banks, the Polish Red Cross and Food for Life, to redistribute surplus beverages. In 2025, more than 736,000 litres were donated.

• In Hungary, we joined the World Food Day Convoy for the ninth time, supporting the initiative through beverage donations alongside the Hungarian Food Bank Association. In 2025, the Convoy delivered 40 tonnes of food and beverages to communities in need.

• In Greece, through partnerships with the Red Cross and other food‑aid organisations, more than 668,000 litres of beverages were donated to support vulnerable populations.

_{To view data for all years, scroll to the right using the scroll bar at the bottom of the table.}

_{¹ Egypt acquisition done in January 2022 is excluded in years 2019 to 2023. Since 2024 the Egyptian data is included.
² Redistribution for human consumption - products close to expiry date, not food waste.}