At Kaarea, environmental responsibility is developed systematically as part of the Ekokompassi environmental management system. Ekokompassi helps us identify the key environmental impacts of our operations and set concrete targets for reducing them.

Ekokompassi was one of the themes at the spring development day for Kaarea’s experts and supervisors. Participants were introduced to the objectives of Ekokompassi, and at the same time they were asked to assess Kaarea’s environmental efforts and identify which environmental matters should be implemented without delay. In this way, employees were involved in developing environmental responsibility and identifying everyday areas for improvement. The responses highlighted the need to strengthen sorting and recycling, improve the efficiency of vehicle use, and provide training and everyday support related to reducing food waste.

The targets of our environmental program include increasing the recycling rate, reducing emissions from logistics, ensuring the correct use of cleaning agents, decreasing the carbon footprint of procurement, reducing food waste, and communicating about responsibility. The observations received from employees support these targets and help put them into practice across Kaarea.

One important area for development is strengthening sorting and recycling. We pay attention to ensuring that our sites have clear sorting instructions and waste containers for the waste fractions collected. When needed, we take recycling-related development needs forward together with our customers. At demolition sites managed by Property Services, we ensure that the right types of waste containers are ordered for the waste fractions collected and that waste sorting is as clear as possible.

Reducing emissions from logistics is part of our environmental program. We monitor the utilization rate of vehicles and develop fleet use to make it as efficient as possible. The aim is to use the existing fleet sensibly and reduce unnecessary driving.

In Food Services, environmental responsibility is reflected especially in reducing food waste. Managing food waste is based on monitoring, estimating demand, employee competence and continuous everyday development. Food waste coordinators meet regularly and support practical work. In addition, food waste is addressed as part of daily work, for example in morning meetings and in the everyday operations of different sites.

Environmental responsibility is built through many concrete actions. Often, the most impactful changes come from making everyday ways of working clear, strengthening competence, and addressing development areas together with customers, employees and partners. Employees’ observations are especially important in this work, as they help identify where responsible ways of working are visible in practice.