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Bord Bia

Gold Member Case Study - Aryzta

ARYZTA, committed to innovation and customer satisfaction, serves retail and foodservice sectors across Ireland and the UK. United by a passion for food, it helps businesses deliver memorable taste experiences to their customers. Backed by heritage and a forward-thinking approach to sustainability, they’re a trusted partner in the Irish food industry.

Aryzta product - three cheese sourdough
Gold Member

Sustainability Achievements

Spotlight Area Subtext provided in case study: e.g. ‘In 2023, Cashel Fine Foods reduced packaging waste, exceeding their cardboard reduction target by 46.2%.’

  • Targets Reported Supplier Certification, Packaging, Energy/Emissions, Waste, Water, Biodiversity, Community Engagement, Employee Wellbeing, Diversity, Equity, and Inclusion.
  • Exemplary Targets Supplier Certification, Packaging, Waste, Water, Community Engagement, Employee Wellbeing, Diversity, Equity, and Inclusion.
  • Awarded Gold Membership 2025
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In 2024, Aryzta achieved significant progress in reducing waste intensity across its operations, reinforcing its commitment to sustainability and resource efficiency. Waste produced per unit of output decreased from 0.0081 t/t in 2023 to 0.0074 t/t in 2024, outperforming the milestone target by 14%. This improvement reflects the company’s focused efforts to reduce production waste and enhance waste management practices.

Two key initiatives were completed during the year to support this reduction. These initiatives contributed to a 5.2% decrease in overall production waste and a 38% improvement in solid waste metrics. These results demonstrate Aryzta’s ability to implement practical, measurable actions that deliver tangible environmental benefits while supporting operational efficiency.

In parallel, Aryzta also made strong progress in reducing food waste. Food waste per unit of output reduced from 0.1250 t/t in 2023 to 0.1137 t/t in 2024, surpassing the milestone target by 7.9%. This reduction is particularly significant given the environmental impact of food waste and aligns with broader industry goals to minimise edible waste across the supply chain.  

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