Preserving resources

Preserving resources

ORIOR is aware of its environmental footprint. One of our declared aims is to manage resources in a responsible way, and this is given a high priority by all our competence centres.

Sound policies on resources are part of ORIOR’s corporate culture. One of the Company’s declared aims is to make careful use of energy and to work continuously to reduce emissions and food waste even further.

In order to ensure professional implementation of climate protection measures, all competence centres work with the Energieagentur der Wirtschaft (EnAW) energy agency. As a service platform for companies, the EnAW helps industrial firms reduce CO2 emissions and increase energy efficiency. ORIOR’s voluntary accession to the EnAW programme reflects its commitment to these goals. The associated objectives are audited by the Swiss government. All activities are geared to suit the particular company and follow the principle of cost-effectiveness. In addition, all new investments are reviewed in terms of their CO2 footprint.

ORIOR AG’s centres of competence have continuously optimised their production processes and logistics for years with the objective of reducing waste. Avoidance of production waste deserves utmost attention not only from a moral standpoint but also for reasons of cost efficiency. However, no matter how hard we try, food waste cannot be entIrely eliminated; sometimes, due to damaged packaging, short use-by periods, excess production, etc., products cannot be brought to market through the normal sales channels. In such cases we collaborate with partners to find solutions for selling the food that is still safe to eat. For example, all ORIOR operations work with partners like “Tischlein deck dich”, “Schweizer Tafel” or the ticinese “Tavolino magico”. These two organisations collect discarded food and distribute it to needy people in Switzerland.



Fredag improved its energy efficiency by installing a new air compression system and renovating the roof of its factory. Furthermore, the volume of wastewater it generates and the concentration of the pollutants in that wastewater were both reduced by more than 10%.

Le Patron is now using waste heat from its refrigeration systems for its water-heating system, which reduces its heating oil consumption. Its hot-water consumption was also analysed and subsequently improved.

Möfag invested in a new compressor system during the year under review and improved the energy efficiency of its production operations. A project to consolidate and simplify the Groupʼs server landscape reduced the corresponding energy costs by about 70%.



Investments in plant and equipment and ongoing process optimisation led to a significant reduction in food waste at Fredag of approximately 9%. The Pastinella competence center likewise made investments in plant and equipment and optimised its processes to reduce pasta waste or discards, and thereby minimised overall waste volumes.

The Möfag competence center maintained its already very low level of food waste during the year under review.

All ORIOR centers of competence are committed to reducing food waste. Various investment projects will be approved and process optimisation projects initiated to achieve that goal. Comparative results will be available in 2017.



At Le Patron, almost all external packaging made of solid fiberboard has been replaced with boxes made of FSC-certified material.

All cardboard packaging and secondary packaging made of cardboard and paper used at Fredag are FSC- or PEFC-certified.

All documents published at Group level, the annual report, brochures, employee and customer newsletters, etc., are printed on FSC-certified paper in Switzerland by carbon-neutral printers.

A new partnership with a recycling company has enabled Rapelli to recycle or reuse most of the plastic waste that arises during the packaging process. In addition, total consumption of plastic was reduced by reducing the thickness of plastic foils.