We’re doing our bit to reduce energy usage in our offices and bakeries. We’ve reduced our carbon footprint by purchasing 100% renewable electricity and upgrading all lights to LED.
We have installed solar panels and voltage optimisation equipment at both of our bakeries. This provides about 35% of the power we use at our Gluten Free bakery, and about 14% of our total electricity demand. Together, solar panels and voltage optimisation should reduce Nairn's electricity demand from the grid for the whole business by 20%.
The boiler in our dedicated gluten free bakery has been upgraded to a more efficient condensing boiler. This saw efficiency improve from approx. 60% to 90%.
We also encourage our team to have more sustainable commutes through our cycle to work scheme.
We continue to focus on improving the efficiency of our production lines and reducing waste. We send no waste to landfill and have signed up to a food waste reduction initiative called WRAP. This climate action NGO develop collaborative projects that enable organisations to reduce food waste and greenhouse gas emissions, and protect water resources. We also have worked with Zero Waste Scotland to validate our Scope 1 & 2 reduction plans.
We are committed to protecting the landscapes that we source our ingredients and materials from, as well as the rights of indigenous communities and people who make these environments their home, find out more about our deforestation and land conversion policy here.
We have had our emissions reduction targets approved by the Science Based Targets initiative as consistent with levels required to meet the goals of the Paris Agreement.
The targets covering greenhouse gas emissions from Nairn’s operations (scopes 1 and 2) are consistent with reductions required to keep warming to well-below 2°C with a target of 1.5°C.