Packaging

As described in the section on energy consumption, sustainability is a cornerstone of Kastbergs' DNA. The green transition is a huge trend that is here to stay, and something everyone should engage with, large and small alike. A company should not use the green transition merely as a tool for more and better PR. In fact, there is a great deal of common sense in the transition. With a little common sense and an investment of resources, you can actually save money in the long run too, so it makes sense in every way: for society, for nature and, purely financially, for the business.

Around 10% of Kastbergs' estimated CO2 emissions come from packaging and wrapping, so it makes sense to minimise the amount of packaging in our production in order to keep reducing our CO2 footprint. Here we have taken some more far-reaching steps than the standard in our industry, which you can read more about below.

– All our ice-cream cups are made of biodegradable material, giving us the lowest possible environmental impact at the end consumer, but that does not stop us from constantly finding ways to improve and reduce the amount of packaging used at every stage of production.

– Our 5-litre ice-cream tubs are made of recyclable PP plastic (polypropylene), which reduces the impact as much as possible while still meeting safety requirements.

– For the storage and transport of our main ingredient, milk, we use recyclable and reusable 1000 L pallet tank containers, and with them we have achieved our zero-waste goal for our largest source of CO2.

We are constantly exploring new ways to reduce the amount of packaging in our products, at every stage of production, and in doing so we always involve our suppliers. So far, we have managed to negotiate the packaging size for most of our ingredients.

– All our berries, such as strawberries, raspberries, blackcurrants and cherries, which used to be delivered in 2.5 kg bags and cardboard boxes, now come in 25 kg bags. In the end, this reduces cardboard packaging by 100% and plastic packaging by 85%.

– Liquorice is now delivered in 26-litre bags instead of 5 l boxes, which reduces cardboard and plastic waste.

– Caramel sauce, which used to be delivered in 1 l bottles, we now receive in 12 l buckets. In the end, this reduces packaging waste by 62.5%.

– Rum and whisky used to arrive in standardised 1-litre bottles, whereas they now come in reusable 25-litre containers.

All these measures lower our overall CO2 footprint while also increasing overall productivity. They are good for the environment, but they are also good for the business in terms of productivity and the amount of waste that has to be handled and disposed of. It is fair to say that this is a win-win all the way around.