Key actors

• The Procurement team

• The central Food & Beverage team

• The Sustainability team

• Suppliers

• Sustainability consultants for validating the method and process

• Dialogue with relevant NGOs and industry organisations

Alignment with the EAT-Lancet Commission 

We tailor the sustainability aspects using KPIs for each product and/or category. For example, we can support more sustainable production in several ways:

• Requiring coffee or bananas to be Fairtrade certified

• Implement reporting on animal welfare initiatives, such as decreased stock density in chicken production or percentage of slow-growing breeds

• Partnering with suppliers to increase their volume of products produced with regenerative methods 

Lessons Learned

Our fact-based action plan has enabled us to make strategic decisions that promote more sustainable options for our guests. It has also helped us engage in dialogues with suppliers, who receive a more clear understanding of the issues important to us as a company. 

The process has also helped us realize that we are staking out a path towards more sustainable options – today there may only be a few and too costly options, but by taking steps in the right direction together with suppliers we can continue to make progress.

Next steps

• The Code is built to be scaled up over time. We will continuously add more products and categories. 

• The core of the analysis is dependent on the latest sustainability research and information, and will need to be updated regularly.

• Dialogue with suppliers, NGOs and industry organisations must continue. 

• We will communicate more details about the method and benefits of the Sourcing Code as transparently as possible. We are proud of our progress and our potential, and view it as an important tool to strengthen our brand and credibility in our sustainability work.