Less waste primarily means good planning: in the production and among ourselves.
Key issue disposal and recycling
Micarna is pursuing a vision: 100 per cent recycling by 2040. This means that the entire waste volume will need to be completely recyclable. On the one hand, we want to be able to recycle all our disposable products and, on the other hand, to recycle our organic waste up to 100 per cent.
To achieve this vision, ambitious goals were set leading up to 2020:
- Reduction of waste per tonne of product by 5 per cent.
- Reduction of operational waste by 5 per cent
- Increasing of recycled operational waste to 55 per cent
- Reduction of rubbish by 15 per cent
- Reduction of food waste by 15 per cent
Reaching these goals requires the commitment of each and every employee. This is particularly true when it comes to disposal and recycling; everyone can contribute towards a sustainable future. For example, in one of these four projects.
Waste is recycled in the process, which leads to the conserving of important raw materials. The only thing we need to do for successful recycling is to properly separate our trash. And this is child’s play: there are numerous recycling points available at Micarna and we can also easily and quickly separate our trash in separate containers at home as well.
More than 1,000 menus are prepared daily in our staff restaurants. Because not everything is eaten, we must dispose of around 10 tonnes of food each year. With this amount, for example, we could feed all the visitors at a Swiss football stadium for free. Whereas each one of us can do something about this waste very easily and effectively: before serving ourselves, think about how hungry we really are and then only dish ourselves that amount.
We do not only produce meat products at Micarna, we also package them. And that is not at all easy. Because in addition to having to look good and providing proper hygiene, we also want to be sure that we use as little material as possible for packaging. Together with Migros, we want to improve around 6,000 tonnes of packaging material so that our products are protected even better while impacting the environment even less.
The new HybricFlat® packaging is a good example. This packaging innovation consists of around 70 per cent of renewable raw materials and has been used successfully in Migros stores since 2016.
A chicken consists of more than just a chicken breast and a pig, in addition to its tasty fillet, also has a snout, a tail and ears. It would not be fair to the animal if we did not at least attempt to use as much of it as possible as food. Nose to tail is more than just a fashionable trend; it is a sign of respect towards animals and our food.
Gnagis – a traditional recipe
Gnagis are a traditional, yet increasingly forgotten, Swiss autumn dish that are often served in a thick pea soup or as part of a “Berner Platte”. The dish consists of pieces of pig’s head and pig’s feet (cheek, feet, ears, tails and snout) boiled soft. Sauerkraut and boiled potatoes go well with this traditional dish.
Chicken feet – a delicacy
Hardly ever eaten anymore in Switzerland, they are enjoyed as a delicacy in Asian countries: marinated chicken feet. In a pioneer project, Micarna offers such specialties to Asian tourists in selected restaurants. Beside marinated chicken feet, pigs’ feet are also a traditional dish.