SUSTAINABILITY
Plant-Based Production Rooted in Nordic Oats
Plant-based foods play an important role in creating a more resource-efficient food system. At The Green Dairy, sustainability is integrated into how we source ingredients, develop products and operate our production processes.
OPERATIONS
How We Work Today
Concrete actions across our operations, production, resource efficiency, waste management and quality assurance, built into how we run the business every day.
Seawater Cooling
By investing in seawater cooling and more water-efficient equipment, we have reduced clean tap water usage by over 500% per litre of product produced since 2020
Wastewater Treatment
We have upgraded our wastewater treatment system to significantly reduce organic waste before it reaches municipal treatment. The new system has almost completely eliminated the need for strong chemicals. This results in cleaner water and a more resource-efficient production process.
Resource Monitoring
Systematic monitoring of energy, water and material use across all production lines, with period-on-period comparison at factory and line level.
Measurement
How We Measure and Improve
Tracking performance over time lets us identify opportunities and act on them. We monitor energy, water, waste, yield and production losses, and compare results period-on-period at factory and line level.
Energy & Water
Monitoring consumption per unit of output to drive continuous reduction across production.
Waste & Yield
Tracking production losses and upcycling opportunities to improve efficiency and reduce material waste.
Improvements Over Time
Comparing performance period-on-period at factory and line level to guide investment decisions.
Sourcing
Responsibly Sourced Raw Materials
Our oats are sourced exclusively from the Nordic region, where climate conditions and established agricultural practices support high-quality oat production. We apply clear supplier requirements and purchasing principles across our ingredient supply chains.
- Nordic oat sourcing with full traceability
- All suppliers sign our Ethical Commitment, ensuring accountability across the supply chain
- Quality and sustainability requirements applied consistently across all ingredient suppliers
Packaging
Packaging and Footprint Reduction
- Switched Bag-in-Box liner from metal-foil to plastic-only in 2025, improving recyclability
- Aseptic carton and Bag-in-Box formats that minimise packaging waste
- Logistics efficiency to reduce transport footprint across distribution
People
People and Business Ethics
- Safe and fair working environment
- Supplier code of conduct
- Regulatory compliance and quality responsibility across the value chain
Circular Thinking
Transforming Side Streams into Value
In modern food production, side streams are inevitable. Our ambition is to treat them as resources rather than waste. We continuously explore ways to reintegrate production streams back into the value chain, creating new applications, improving yield and contributing to a more circular approach to food manufacturing. This mindset helps reduce waste while unlocking additional value for both our partners and the broader food system.
Looking Ahead
What We Are Working On Next
Our near-term priorities reflect where we can have the most meaningful impact, without overpromising.
Full-Value Raw Material Use
Working towards utilizing the full value of our raw materials, reducing by-products and improving overall yield across production.
Deeper Supplier Traceability
Strengthening documentation and traceability requirements across our ingredient supply chains, beyond current Ethical Commitment standards.
Continued Energy Reduction
Targeting further reductions in energy consumption per unit of output, building on measurable improvements since 2020.
Building a More Resource-Efficient Food System
The Green Dairy works with partners across the food industry to develop plant-based dairy alternatives that combine functionality, quality and sustainability.