Environmental influences that arise at our locations are within our direct sphere of influence.
At our locations, environmental influences arise primarily from the use of energy and the associated CO2 emissions, from waste generated in production and from the consumption of water to clean the production facilities. Constantly improving our production processes and using resources responsibly is an important part of the Dr. Oetker quality promise.
In production, logistics and everyday office life, we therefore pay attention to using energy as efficiently as possible, avoiding waste and using water sparingly.
In order to reduce our energy consumption and the related CO2 emissions, we have introduced an energy management system at the German Dr. Oetker plants. It is certified according to ISO 50001 and, together with the environmental controlling system, offers a comprehensive overview of the respective consumption. This provides information on potential savings and enables the individual production sites to be directly compared.
Energy Efficiency Measures
At various plants we utilize waste heat, i.e. the heat generated during the production process, for example when prebaking our pizza dough or when roasting our crunchy mueslis, to warm the process water. Where the local conditions are met, we rely on lower-emission energy sources such as district heating. We also regularly record and evaluate energy consumption at our international locations in order to optimize our processes.
Reduction of Greenhouse Gas Emissions
The emissions generated by Dr. Oetker arise mainly from the use of electrical energy and the combustion of heating oil and natural gas in our own production facilities. Logistics, with its raw material and goods transport only makes a minimal contribution. Emissions from the company's own car fleet have the lowest share.
Dr. Oetker uses energy in the form of electricity, natural gas, district heating and a very small amount of heating oil for production. This use of energy is the main cause of greenhouse gas emissions. In contrast, logistics with its raw material and goods transport only makes a minimal contribution.
Our production sites – like the products manufactured there – are very varied: Plants that produce frozen assortments are more energy-intensive than those that produce, for example, nutritional products such as pudding powder. The potential for increasing energy efficiency therefore differs from location to location. It is highest where very energy-intensive processes are required to generate cold, compressed air or steam. On the basis of our energy monitoring, we therefore continuously develop individual measures for each location to further improve energy efficiency.
For example, at various plants we utilize waste heat, i.e. heat generated during the production process, for example when prebaking our pizza dough or when roasting our crunchy mueslis, to warm the process water. At the Oerlinghausen site, a combined heat and power plant (CHP) provides both electricity and heat in a very efficient way. Further optimization potential was realized through the use of economical LED lighting and better building insulation of the windows and facades. We also regularly record and evaluate energy consumption at our international locations in order to optimize our processes.
Every year, large quantities of Dr. Oetker products are transported from the plants to the warehouses of the trading partners. We manage most of this transport ourselves and work closely with logistics service providers. In order to be as cost and CO2-efficient as possible we reduce transport expenses as much as possible, for example by using the vehicles to the full or by optimizing route planning.
In Germany, the transports are carried out by trucks. Transport service providers are obliged to comply with the Euro IV emissions standard, with more than 95 percent of vehicles already having the stricter V and VI emission classes. The main reasons why goods are not transported by freight trains are the requirements for the delivery speed and frequency of customer deliveries and, above all, the fact that the trading partners' warehouses generally do not have rail connections.
Dr. Oetker production facilities generate organic waste that is biodegradable and inorganic waste that may have to be disposed of separately. To do this, we separate up to 40 different types of waste, such as batteries, paints, varnishes, paper, glass, iron, electrical cables or various hazardous substances, at great expense. A color system helps with detection and separation so that the various collection containers can be clearly distinguished from one another. Almost all of the separately collected waste can be returned to the material cycle.
We are continuously working on optimizing production processes in order to reduce the amount of waste. The optimization potential is derived on the one hand from the company's ecological balance sheet, while on the other hand, ideas from production staff are directly taken up and implemented, because these employees have particular expertise in production processes as a result of their daily work.
Dr. Oetker needs water, in particular to clean the production facilities in the factories and thus to ensure our high hygienic standards. In addition, water consumption results from irrigation of the green spaces, from evaporation and, to a lesser extent, from manufacturing the products themselves. At two locations, water is used to cool the compressor systems; this is extracted from our own well and then fed back into the groundwater so that it remains in the natural cycle. The rest of the water supply is provided by municipal drinking water.
All locations continuously monitor the consumption values in order to be able to derive specific measures for reduction. In addition, we monitor the level of wastewater pollution and the temperature of the wastewater through regular measurements to ensure that the municipal and legal requirements are reliably observed.
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