REDUCING
ENVIRONMENTAL
IMPACT

The global food system provides billions of people with energy, protein, and other nutrients to support daily life. Yet
it is also a major source of greenhouse gas emissions,
it is depleting natural resources and fails to secure healthy diets for all communities around the world. The consensus
is increasing on the best pathways to transform the global
food system to ensure a sustainable and healthy future. Thought leaders from the scientific community and civil society highlight the opportunity to improve health and promote global sustainability by shifting to plant-based diets.

Sustainability, and sustainable development defined as development the needs of the present without compromising the ability of future generations to meet their own needs. It calls for concerted efforts towards building an inclusive, sustainable, and resilient future for people and the planet.

Consumption of meat (beef, lamb and goat) is projected to rise 88 percent between 2010 and 2050. For the consumed meat is resource-intensive to produce, requiring 20 times more land and emitting 20 times more greenhouse gas per gram of edible protein than common plant proteins, such as hemp seeds, beans, peas and lentils.

By shifting to plant-based meat consumption would reduce greenhouse gas release and increase our sustainability in production. Our actions as Hyggefoods to take include improving of plant-based foods, improving milk and meat substitutes and implementing policies that favor consumption of plant-based foods.

THE BEST, FASTEST SOLUTION TO ACCELERATING
THESE ACTION GOAL IS CHANGING HABITS

In the same way, by changing traditional habits, Hyggefoods support the green future with goals of reducing natural resource demand and ensuring 100% compliance. We have focused on finding innovative solutions for our plant-based protein production process. Moreover, we increase our sustainability, reduce waste, and improve our energy and water efficiency.

Our innovative solutions for sustainability in food systems was occured by shifting to sustainable plant-based protein technology. Furthermore, with sustainability in food system we aim that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised.

Our sustainable plant-based food system lies of the United Nations’ Sustainable Development Goals. United Nations’ Sustainable Development Goals, call for major transformations in agriculture and food systems in order to end hunger, achieve food security, and improve nutrition by 2030. 

GLOBAL GOALS

GOAL 1	Reduce proportion of men, women and children of all ages living in poverty. Create sound policy frameworks based on pro-poor and gender-sensitive development strategies.
GOAL 2	Double productivity and incomes of small-scale food producers, in particular women. Provide access to knowledge, markets and opportunities for value addition. Ensure sustainable food production systems.
GOAL 4	Ensure youth and adults have relevant skills for employment, decent jobs and entrepreneurship.
GOAL 5	Ensure women’s full and effective participation in business and trade and equal opportunities. Support women’s equal rights to economic resources. Enhance use of enabling technology to promote the empowerment of women.
GOAL 8	Achieve higher levels of economic productivity through diversification, technological upgrading and innovation. Promote policies that support productive activities, decent job creation, entrepreneurship, creativity and innovation. Encourage formalization and growth of micro, small and medium-sized enterprises. Implement policies to promote sustainable tourism that creates jobs and promotes local culture and products. Increase Aid for Trade support.
GOAL 9	Ensure a conducive policy environment for industrial diversification and value addition. Increase access of SMEs to financial services and integration into value chains and markets.
GOAL 10	Achieve income growth of the bottom 40%. Implement special and differential treatment for developing countries, in particular least developed countries, in accordance with WTO agreements.
GOAL 12	The global goals achieve sustainable management and efficient use of natural resources. Support companies in adopting sustainable practices and integrating sustainability information into their reporting cycles.
GOAL 13	Improve education, awareness-raising and human and institutional capacity on climate change mitigation, adaptation, impact reduction and early warning.
GOAL 16	Support effective, accountable and transparent institutions at all levels. Ensure responsive, inclusive, participatory and representative decision-making. Ensure participation of developing countries in the institutions of global governance.
GOAL 17	Ensure a universal, rules-based, open, non-discriminatory and equitable multilateral trading system under the WTO. Support significantly increased exports of developing countries, doubling the least developed countries’ share of global exports by 2020. Realize timely implementation of duty-free and quota-free market access on a lasting basis for all least developed countries.

ZERO-WASTE

Zero Waste is designing, using, and reusing a product in a way that generates the least amount of waste. Furthermore, by maintaining zero-waste and sustainability we also collect and process the products that turn into waste.

 Hyggefoods’ zero waste implementations include plant-based food-producing, designing and improving for collecting, transforming, recycling, and arrange of waste that is generated within the company in accordance with the zero waste regulation. In the light of our zero-waste policy, we redesign our systems and resource use from producing plant-based products to packaging to prevent resource consumption, conserve energy, reduce water usage, and stop ecosystem destruction.