1 minute readSustainability
Science Based Targets Initiative approves Lantmännen Unibake climate targets
With the approval Lantmännen Unibake leads the transition to climate friendlier raw materials, the phasing out of fossil fuels and reducing food waste in close collaboration with its customers and suppliers. The approval also puts Unibake in a position as one of the first industrial bakeries in Europe with validated emission reduction targets grounded in climate science.
“The SBTi approval is of great importance to Unibake as it increases both the accountability and the credibility of our climate actions. We have set clear targets to reach net zero in 2050, but our focus here and now is to reach the 2030 targets. Our climate targets are based on a detailed mapping of our total value chain emissions which means that they come with a very clear plan for how we can reduce and when. We are working closely with our suppliers and more than 20% of them have already submitted their climate targets to SBTi validation”, says the president of Lantmännen Unibake, Carsten L. Thomsen.
“Our climate ambition is based on extensive amounts of data and calculations, and we are incredibly proud that the ambitious goals we have set, not only for our own operations but also to get our entire value chain on board the journey towards a less climate-intensive bakery industry, have now been scientifically validated. With the approval, we know that we are on the right track”, says Anna-Karin Wahlgren, Global Sustainability Director at Lantmännen Unibake.
“We are thrilled and honored to be among the companies that take serious action to lead the zero-carbon transformation. The validation is an important milestone in our path towards a more sustainable future as a company and a validated proof to our customers that they can trust that Unibake has a strong focus on reducing our emissions and achieving the targets we have set”, she says.
By following the plan, Unibake can expect that the products we produce and sell in 2050 have not left a negative CO2e footprint on their way from the field to the fork.